Hyderabadi Shazani Biryani

Recipe by
Total Time:
60 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

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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

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

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