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Hydrabadi Biriyani

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Hydrabadi Biriyani - An delicious biriyani of Andra Style.
Bookmark and Share Hydrabadi Biriyani : Andra : Rice : Recipe
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  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:
  1. Grind the red chilies and cashewnuts to a fine paste.

  2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.Heat 4 tablespoons ghee and fry the red chili masala.

  3. Add the marinated mutton, of the fried onion, one teaspoon garam masala and salt to taste.

  4. Keep frying till ghee separates. Add 1 cups warm water.Pressure cook till tender.

  5. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

  6. Add the rice and fry a little. Add the green chilies and salt to taste.

  7. Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

  8. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.

  9. Take a heavy bottlomed dekchi and line it with ghee.

  10. Spread a layer of rice and cover it with half of the mutton.

  11. Sprinkle half of the pudina / kothmir mixture and juice of lime.

  12. Cover with rice, followed by a mutton layer. Finish with a rice layer.

  13. Sprinkle the rice with saffron milk and dot with ghee.

  14. Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

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