Recipes India - Hyderabadi Biryani Recipe
by Mrs Annamma Philippose (Feedback)
Hyderabadi Biryani Recipe Ingredients: • 500 Gms Basmati Rice • 200 Gms Ghee • 250 Gms Potatoes • 300 Gms Carrots • 300 Gms Beans • 200 Gms Onions • 8 Green Chilies • 30 Gms Ginger • 20 Gms Garlic • 1/2 Tsp Turmeric Powder • 4 Tsp Garam Masala Powder • 1 Cup Curd • 1 Tsp Saffron • ½ Cup Milk • ½ Cup Mint (Pudina Leaves) • ½ Cup Coriander Leaves • 6 Tsp Rose Water • 100 Gms Cashew Nuts • 100 Gms Almonds • 50 Gms Raisins • Salt to Taste Method: • Wash and soak the basmati rice for half an hour and drain the water. • Add 2 tsp of garam masala, salt and boil the rice in adequate water. • Once the rice is cooked, drain the additional water if any and keep the rice aside. • Cut all the vegetables in uniform size and slice green chilies. • Chop coriander and mint leaves. • Grind peeled 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. • Heat ghee and fry onions until golden brown. • Add green chilies, ginger, garlic and stir for a minute. • Add turmeric and chili powder. • Add garam masala powder and chopped vegetables. • Add the portion of plain curd, stir, and add water. • Cook the vegetables in low flame. • When the vegetables are cooked, add dry fruits and nuts. • In the handi (pressure cooker) with the cooked vegetables, sprinkle little saffron curd, mint and coriander. • After that, spread half the rice. • Again sprinkle the remaining saffron-curd, mint and coriander. • Spread the remaining rice on the top. • Place a moist cloth on top, cover the lid tightly. • Place the handi in a pre-heated oven for 15-20 minutes.
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