May 21, 2011

HOW TO MAKE HYDERABADI BIRYANI

Learn, how to make Hyderabadi  Biriyani. Normally Hyderabadi Biriyani is one of the well known rice recipe.Here is a recipe for dum biriyani. It's a try to make it easier. It contains rice, dry fruits, vegetables and milk products also. So, we can feel it as a whole meal also.

Serves - 5 
Preparation time - 10 minutes
Cooking time - 25 minutes
Ingredients to make Hyderabadi Biriyani:

Basmati rice
:
350 gram
Potatoes
:
200 gram
Carrot
:
100 gram
Onion
:
100 gram
Ginger
:
1 ½ table spoon
Garlic
:
1 table spoon
Green chilly – crushed
:
1 table spoon
Turmeric powder
:
½ tea spoon
Red chilly powder
:
1 tea spoon
Curd
:
1 cup
Saffron
:
1 tea spoon soaked in 2 tea spoon milk
Mint leaves – finely chopped
:
3 table spoon
Coriander – finely chopped
:
3 table spoon
Rose water
:
2 tea spoons
Cashew nut
:
50 grams
Almonds
:
50 grams
Raisins
:
8 – 10
Ghee or butter
:
100 gram
Salt to taste


Fried onion slices
:
For garnishing


Kitchens Of India Biryanis Hyderabadi Biryani, Basmati Rice Pilaf with Vegetables, 8.8-Ounce Boxes (Pack of 6 )Method to make Hyderabadi Biriyani:
  1. Wash and soak the basmati rice for half an hour. Drain the water. Make water to boil and add salt, 1 tea spoon ghee and 1 tea spoon of lemon juice in it,when boil add soaked rice, let it cook. When cooked drain and keep a side.
  2. Dice the peeled potatoes and carrots and wash them. Slice the onions, make pest of ginger and garlic. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions.Dissolve saffron in warm milk and add it to one portion of the curd mixture.
  3. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
  4. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
  5. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
  6. Add the dry fruits and nuts when the vegetables are done.
  7. Now take a handi and add cooked vegetables, sprinkle little saffron curd, mint and coriander.
  8. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
  9. Place a moist cloth on top, cover the lid tightly so that it gets sealed.
  10. Put the handi on dum in a pre-heated oven for 15-20 minutes. If you don't want to use oven you may put it on very slow fire by putting handi on a thick tava.
  11. Serve the hyderabadi biryani hot with mint chutney, raita or vegetables.
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