Indian

Hyderbadi Biryani

Author: Anonymous
22 ingredientsPrep: 3HRS Cook: 1HR 6 servings
Hyderbadi Biryani

A rich, rice meal from Hyderabad, India.

    • 500g Mutton/chicken/vegetables
    • A mix of chops, marrowbone and shoulder pieces
    • 1 1/2 cups of Basmati rice
    • salt to taste
    • 2 Bay leaves
    • 10 Green cardamoms
    • 25-30 black peppercorns
    • 3 inch stick of cinnamon
    • 1 tbsp oil + to deep fry
    • 5 large onions, sliced
    • 1/2 tsp (shai jeera) seeds
    • 10 Cloves
    • 1 tbsp of ginger paste
    • 1 tbsp Garlic paste
    • 1 tbsp Red chilli powder
    • 1 cup of yogurt
    • 2 tbsp of coriander leaves torn
    • 2 tbsp fresh mint leaves torn
    • 4 tbsp pure ghee (clarified Butter)
    • 2 tbsp black cardamoms
    • a few strands of saffron (kesar), mix in 1/4 cup milk

Note: For Vegetarian Biryani use (Parboil Cauliflower, peas, corn, carrots& fry potatoes).

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