Hydrabadi Biriyani

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Hydrabadi Biriyani - An delicious biriyani of Andra Style.

Hydrabadi Biriyani : Andra : Rice : Recipe

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Date Added:	July 18, 2008	Season:	Every Day
Category:	Rice	Prep. Method:	Other
Calories:		Dish Type:	Non Veg
Serves:	5	Cuisine:	Andra
Prep. Time:	1 hr

Rating: (6)

Hydrabadi Biriyani - Ingredients:

Basmati Rice 500 gms.
Mutton cut into small pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1 small bunch
Pudina chopped 1 small bunch
Ginger Garlic paste 3 tsp.
Saffron (dissolved in ¾ cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste

Hydrabadi Biriyani - Directions:

Grind the red chilies and cashewnuts to a fine paste.
To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.
Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
Add the rice and fry a little. Add the green chilies and salt to taste.
Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
Take a heavy bottlomed dekchi and line it with ghee.
Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of lime.
Cover with rice, followed by a mutton layer. Finish with a rice layer.
Sprinkle the rice with saffron milk and dot with ghee.
Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

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