Hyderabadi Shahi Biryani

Recipe by
Total Time:
4 hours
Nutrition facts:

240 calories calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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How to Make Hyderabadi Shahi Biryani

  • Boil rice with salt, cinnamon sticks, cloves, cardamoms, bay leaves and black cumin seeds.
  • Drain water when rice is two-third cooked.
  • Spread out the rice.
  • Add lime juice and keep aside.
  • Cut one onion finely and fry in some ghee until golden brown.
  • Keep aside for garnishing.
  • Mix khoya and orange colour and saffron strings in milk. Keep aside.
  • For Mutton Curry:
  • Grind to a paste almonds, cashew nuts, charoli and desiccated coconut.
  • Add ginger-garlic paste.
  • Heat some oil.
  • Add cinnamon, cloves, cardamom and, when the oil splutters, add sliced onions.
  • Fry till golden.
  • Add above paste and fry for 2 mins. Add garam masala, red chilli, coriander, cumin and turmeric powders and salt.
  • Stir well. Add meat and fry until oil comes out.
  • Add yoghurt and pressure cook till meat is tender or cook until tender in a covered casserole for about 3 hours.
  • To Assemble:
  • Take a heavy-bottomed aluminium cooking pot and spread a little rice at the bottom. Pour a little of the saffron milk mixture over the rice flicking with a fork until some of the rice grains are coloured.
  • Add a layer of cooked mutton curry, sprinkle coriander and mint leaves and some fried onions.
  • Repeat this process until all the rice and meat is used up.
  • It should be 2 to 3 layers.
  • On the top most layer pour melted ghee or oil liberally and cover the pot tightly with a lid.
  • Secure the edges with foil so that steam does not escape.
  • Put it in the oven for 10 mins.
  • Garnish with almonds and crisp fried onions.
  • Serve with boiled eggs and yoghurt chutney.