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Hyderabadi Shazani Biryani Recipe

Hyderabadi Shazani Biryani is a popular Indian Main
Author :
 
On :
Friday, 28 April, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Slow Cook Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • 3 cups - basmati Rice
  • 1 stick - Cinnamon
  • 4 tbsp - Ghee
  • 1 tsp - rose water
  • 1/2 liter - Milk
  • 1/2 tbsp (should be mixed with 3 spoons of milk) - Kesar
  • salt as required
  • For the last layer:
  • 4 - Peaches
  • 4 - Plums (optional)
  • 3 to 4 - Green chillies
  • 2 tbsp - Ghee
  • 3 Cloves - Garlic
  • 1 tsp - Poppy Seeds
  • For the middle layer:
  • 1 cup - Corn (boiled in salted water)
  • 1 tbsp - Ghee
  • 1 tsp - cumin (jeera) powder
  • For first layer:
  • 200 g - Paneer
  • 2 tsp - Garam Masala
  • 2 tsp - Red Chilli powder
  • 1 tsp - cumin (jeera) powder
  • salt as required
  • 1 tbsp - Ghee
  • How to Make Hyderabadi Shazani Biryani:

    1. Add salt, cinnamon stick, and required water to basmati rice and cook.
    2. Once it is cooked, strain the water.
    3. Now add ghee and mix well.
    4. Divide the rice into 3 equal parts and keep them in 3 different bowls.
    5. In one part of rice mix kesar milk.
    6. For the last layer:
    7. Grind poppy seeds and green chillies into a paste.
    8. Take a kadai, heat ghee, now fry poppy seeds and chilli paste till you get a good aroma.
    9. Remove the seeds from the peach and plums, chop and boil in water with salt for 3 minutes.
    10. For the middle layer:
    11. Fry the boiled corn in ghee and then add jeera powder.
    12. Mix well and keep aside.
    13. For the first layer:
    14. Fry the paneer cubes in ghee
    15. Add chilli powder, jeera powder, salt and garam masala.
    16. Mix well and remove once they are golden brown in colour.
    17. For biryani:
    18. Take a thick-bottomed bowl, spread a layer of cooked rice.
    19. On this, spread the layer of fruit mixture
    20. Next spread kesar rice on it.
    21. Mix the second part of rice with boiled corn mixture and spread over this layer.
    22. Finally, mix the 3rd part of rice with paneer mixture and spread over this layer.
    23. Sprinkle rose water and milk on it.
    24. Cover with a clean cloth or aluminium foil.
    25. Cook over a low flame for about 20 minutes.
    26. Transfer the contents into a serving bowl and serve.




     

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