Hyderabad Biryani
History (background):
Hyderabad Biryani is a famous non vegetarian dish preferred by Hyderabad people. This dish is made by using goat meat and basmati rice. Hyderabad Biryani originated during Nizams rule in Hyderabad. Hyderabad Biryani is of two types: Kacchi or Raw Biryani, Pakki Biryani. Raw meat is used in Kacchi Biryani and cooked meat is used in Pakki Biryani.
Ingredients:
- Basmati rice 1kg
- Yoghurt 1/2 cup
- Ginger garlic paste 2tsp
- Curd 1/2 cup
- Cloves 4 or 5
- Cinnamon sticks 2cm long
- Cardamom pods 3 or 4
- Mint leaves 2 cups
- Cardamom powdered (4 or 5)
- Saffron, saffron color 1 bottle
- Ghee 1 cup
- Oil 1 cup
- Red chili powder
- Green chili powder 3tsp
- Salt 1 1/2 tsp
- Shazeera 2 tsp
- Onions 4 or 5
- Meat(Goat or Lamb) 1kg
Popular Accompaniments:
Hyderabad Biryani can be directly served without any accompaniments, however in order to increase its taste following accompaniments can be used. Dachi chutney is prepared by using onions and curd; it’s the right accompaniment for Hyderabad Biryani. Mirchi ka salan is also a famous curry made with green chili; it can also be served with Hyderabad Biryani.
Preparation:
- Take a vessel, wash the basmati rice and keep it separately.
- Cut all the vegetables and keep them aside.
- Keep the meat in yoghurt solution for some time, and remove it after 15 minutes.
- Cut all vegetables and keep them separately. Remove the required spices in separate vessels and keep them beside the stove.
Main Cooking:
- Take a yoghurt solution in a vessel and add cut meat pieces to it, pour some water and put that vessel on a flame.
- Now take a vessel put some oil into it, fry onions till they turn brown. After they turn brown stop flame and remove them.
- Take basmati rice in a vessel, clean it with water. Remove water from the rice and pour some fresh water.
- Add curd, 3/4 crushed onions, shazeera, clove, coriander leaves, red chili powder, green chili paste, cinnamon, mint leaves and saffron water, salt into marinated meat and allow it to cook for one hour.
- Cook the rice, add one tsp salt, shazeera, clove, cinnamon, cardamom, coriander leaves, mint leaves, and green chili cut pieces to the rice.
- Allow rice to cook for half an hour.
- After half an hour, remove rice and drain water completely
- Spread rice over marinated meat.
- Add lime juice, saffron color, crushed onions over this combination.
- Put them in vessel and tightly cover its lid.
- Put that vessel on low flame on stove, for half an hour.
- After half an hour remove the vessel, allow it to cool.
- Finally remove lid, mix it properly and your Hyderabad Biryani is ready.
Presentation:
You can garnish Biryani with wedges of lemon, carrot, cucumber over it and serve to people. You can take Mirchi ka salan or curd curry in separate bowl and serve it along with Biryani.
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