Hyderabadi biryani

    1 hour 10 mins

    Hyderabadi biryani is very famous moghlai dish. It is made in our houses during eid festivals etc. It is our traditional recipe. It is very delicious and very tasty and looks very attractive. When our relatives and friends come during festivals they really enjoy it and they specially visit our home to have it. It is made by MOM. It is traditional recipe of Hyderabad.

    3 people made this

    Serves: 6 

    • 350 gms Basmati Rice
    • 675 ml water
    • 1 teaspoon Garam Masala
    • 120 gms Salt To taste
    • 1 cup Curd
    • 1 tsp Saffron
    • 2 tbsp Milk
    • 50 gms Almonds, soaked in water seasoned with
    • 4 tsp Rose Water
    • 120 gms Ghee
    • 100 gms Onions, sliced
    • 4 Green Chilies, sliced
    • 30 gms Ginger, peeled and minced
    • 30 gms Garlic, peeled and minced
    • 1/2 tsp Turmeric Powder
    • 1 tsp Red Chili Powder
    • 200 gms Potatoes, diced
    • 200 gms Carrots, diced
    • 50 gms Cashewnuts
    • 25 gms Raisins
    • 1/3 cup Mint ( Pudina leaves )
    • 1/3 cup Coriander Leaves

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Wash and soak the basmati rice in water for half an hour. Drain. Put the rice, 675 mls water, 1/2 teaspoon garam masala and salt to taste in a pan. Bring to a boil, and cook until the rice is done. Drain excess liquid if any, and set aside.
    2. Beat the curd in a bowl, and then divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Soak the almonds in water for half an hour and keep aside.
    3. In a pan, heat ghee, add the remaining garam masala, and saute over medium heat until it begins to crackle. Add onions, and cook until golden brown. Then add green chilies, ginger, and garlic; stir for a minute. Add turmeric and chili powder; saute for half a minute. Add the chopped vegetables, and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, bring to a boil, then simmer until the vegetables are cooked. Stir in the dry fruits and nuts when the vegetables are done.
    4. In the handi, add the cooked vegetables, sprinkle with a little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, and cover with lid tightly so that it gets sealed.
    5. Put the handi on dum in a pre-heated oven, 275°C, for 15 to 20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.

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