Hyderabadi Biryani Recipe

by Annamma Philipose

Hyderabadi Biryani Recipe


• 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


• 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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