Mouth Watering Hyderabadi Biryani
Hyderabadi Biryani is a popular non-vegetarian food in India which belongs to Hyderabad. It is the traditional celebration meal prepared using Basmati rice, Mutton / Chicken / Beef and is a staple food of all die-hard Hyderabadi. The biryani is so named because it originated in the kitchens of Nizams (Rulers of Hyderabad) where they blended Mughlai cuisine with Andhra cuisine and thus resulted in Hyderabadi Biryani. There are basically two variants of Biryani the one is Kacchi (raw) Biryani and the Pakki biryani (cooked).
Kachchi Akhnni biryani is prepared with raw meat, which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) with a layer of dough, and is cooked on dum – steaming over coals. This is a challenging process as it requires meticulous attention to time and temperature to avoid over or under-cooking the meat.
In Pakki biryani, the meat marinating time is shorter, and the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Yakhni (with cooked gravy), the ingredients are already cooked before baking.
There is also a vegetarian version of the Hyderabadi Biryani in which the place of the meat is taken by a mixture of vegetables such as carrots, peas, cauliflower and potato. The vegetarian version requires meticulously measured time and heat to avoid overcooking or undercooking.
Hyderabadi Mutton / Chicken Biryani Recipe
Part I Ingredients
• 1 Kg Mutton / Chicken
• 400 gms Yoghurt
• 2 tbsp Coconut Powder
• 1 tbsp Coriander Powder
• 1 tsp Poppy seeds or almonds
• 3 tbsp Ginger Garlic Paste
• 3 tbsp Chilli powder
• Salt to taste
• 1 tsp Garam masala powder
• 4 Cardamom
• 3.5 inch Cinnamon
• 4 noscloves
Marinate Mutton with the above ingredients for 2 hours, it can also be marinated over night for best taste.
Part II Ingredients
• 1/2 cup chopped Mint Leaves
• 1 full cup chopped Fresh Coriander leaves
• 4 nos slightly slit Green Chillies
• 2 nos (deep fried until golden brown) Onion medium sliced
• lemon juice
• Saffron 1 tsp soaked in 3 tbsp of warm milk for 15 mins
• 750 gms (Soaked in water for 30 mins) Basmati rice
• 1 Cup Refined oil
• 1 tsp Garam masala
1. Take half the quantity of chopped mint leaves, fresh coriander leaves, slit green chillies, fried onions and oil. Add these to the marinated mutton, mix well and keep aside.
2. Boil 5 glasses of water in a cooking vessel, add 2 tsp of salt, 3 cloves, 2 inches of cinammon, 2 cardamom and 1/2 tsp of zeera. Cover the vessel with a lid, when the water starts to boil add the soaked rice. Boil rice until 3/4th done, immediately strain the water from the rice.
3. Add half the quantity of the 3/4th boiled rice to the mixed marinated mutton. Garnish with chopped coriander, chopped mint leaves, fried onion, garam masala powder and half of the lemon juice. Again cover this with the remaining boiled rice. Repeat the garnishing again with the remaining ingredients.
4. Place three pockets on the layer of rice, and pour the remaining oil in equal quantities in all the three pockets. Sprinkle saffron milk around the rice. Cover the lid tightly, keep for 10 minutes on high flame, lower the flame and cook for another 15 minutes. Once the steam lets out leave for 5 minutes.
5. Serve hot
Hyderabadi Veg Biryani Recipe
• 350 gms Basmati Rice
• 200 gms Potatoes
• 200 gms Carrots
• 100 gms Onions
• 4 Green Chilies
• 30 gms Ginger
• 20 gms Garlic
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 cup Curd
• 1 tsp Saffron
• 2 tbsp Milk
• 1/3 cup Mint ( Pudina leaves )
• 1/3 cup Coriander Leaves
• 4 tsp Rose Water
• 50 gms Cashewnuts
• 50 gms Almonds
• 25 gms Raisins
• 120 gms Ghee
• Salt To taste
1. Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
2. Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
3. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
4. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
5. Soak the almonds in water for half an hour and keep aside.
6. Beat the curd in a bowl and divide into two equal portions.
7. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
8. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
9. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
10. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
11. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
12. Add the dry fruits and nuts when the vegetables are done.
13. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
14. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
15. Place a moist cloth on top, cover the lid tightly so that it gets sealed.
16. Put the handi on dum in a pre-heated oven for 15-20 minutes.
17. Serve the hyderabadi biryani hot with mint chutney and other vegtables.