Hyderabadi Biryani Recipe
My family loves this Hyderabadi Biryani Recipe . Hyderabadi Biryani is a very popular Indian dish. The Hyderabadi Biryani is a traditional celebration meal made using goat meat and rice.Hyderabadi Biryani is a delicious main dish from Mughlai Cuisine. Hyderabadi Biryani goes well with mirchi ka salan, but it can also be eaten with raita.You will love this tasty Hyderabadi Biryani Recipe. So try this Hyderabadi Biryani recipe and enjoy.
Ingredients
1/2 cup butter
Salt, to taste
2 pounds chicken, medium-size pieces
8 mint leaves
1 cup yogurt
1 small onion, crushed or grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric
10 rose petals
1 stick cinnamon stick (1 inch)
3 cardamom
4 whole clove
5 black peppercorns
1/4 teaspoon anise seed
1 pinch saffron
1 small piece nutmeg
1 tablespoon khus-khus (poppy seeds)
Directions
Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.
Powder Set 3 and keep aside.
Wash basmati rice, drain water and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat.
Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.
Powder Set 3 and keep aside.
Wash basmati rice, drain water and keep aside.
In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat.
Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.
Comments
Comments: 7 |
Add a Comment
HARSHAPRIYA says :
HEY BUDDY ,U EVEN DON'T NOW HOW TO DESCRIBE ANY KIND OF RECIPE IN WEB...U MENTIONED SOME STEPS LIKE 1,2,3,,,,,BUT NOBODY UNDERSTAND THIS....THANK U.....JUST WATCH SANJEEV KAPOOR KHANA KHAJANA ...ALL THE BEST
Posted on: 9 May 2012 - 2:10pm
khan says :
dum biryani is my all time favourite main course. Am loving it
Posted on: 20 December 2011 - 6:07am
Confused says :
This recipe is rubbish - it doesn't even say rice in the ingredients!
Posted on: 2 October 2009 - 1:44pm
S.Ray says :
In your procedure you have mentioned powder set 1 2 and 3. But you have not mentioned which is powder set 1 2 and three.Please elaborate.
Posted on: 9 August 2009 - 1:20am
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