Garam Hyderabadi Biryani

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Total Time:
2 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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Ingredients

  • Boneless meat - 1 kg
  • Basmati rice - 1/2 kg
  • Onion - 2 big
  • Lime juice - 1/4 Cup
  • Curd - 500 gm
  • Ginger-garlic paste - 6 tsp
  • Red chilli powder - 1/2 tsp
  • Green chilli - 4-6 grind into fine paste
  • Aniseed - a pinch
  • Clove - 2
  • Cinnamon - 2
  • Cardamom - 3
  • A bunch of finely chopped coriander leaves
  • Mint leaves - 10 sticks
  • Saffron - 2 pinches, in water
  • Saffron colour - A pinch of colour liquefied with water
  • Ghee - 2 tsp
  • Oil - 2 cups
  • Salt to taste.

How to Make Garam Hyderabadi Biryani

  • Cut the meat into 4 inch square pieces and wash it.
  • Add ginger-garlic paste to the meat and marinate for an hour.
  • Meanwhile, slice the onions and fry in oil over low flame till it is golden brown.
  • Remove the fried onions from the oil and spread on a plate.
  • Crumble the onions when cool.
  • Now add curd, 3/4 of the crushed fried onions, red chilli powder, green chilli paste, cinnamon, cardamom, ani seed, cloves, coriander leaves, mint leaves, saffron water and salt to taste.
  • Also add the remaining oil to the marinated meat and leave for one hour.
  • After an hour take washed basmati rice and cook it with one tsp salt and water.
  • Add cinnamon, cardamom, aniseed, cloves, coriander leaves, mint leaves and 2 slit green chillies.
  • When the rice is half cooked, remove it from the stove.
  • Drain the water completely.
  • Spread the cooked rice over the marinated meat.
  • Then sprinkle limejuice, saffron colour, ghee and the remaining crushed onions over the rice.
  • Cover the utensil tightly with a lid.
  • Keep on a very low flame for 1/2 hour.
  • Remove and serve.

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