Wednesday, April 25, 2007

Hyderabadi Biryani

• 1/2 kg Basmati rice
• 1 kg Boneless meat
• 500 gm Curd
• 4-6 tsp Ginger-garlic paste.
• 4-6 Green chilli
• 2 Big onion
• 1/4 Cup limejuice
• 1/2 tsp Red chilli powder
• A pinch of shazeera
• Finely chopped coriander leaves
• 8-10 Sticks mint leaves
• 2 Pinch saffron
• 1-2 Cinnamon
• 2-3 Cardamom
• Saffron color
• 1-2 Clove
• 2 Cup oil
• Salt to taste
• 2 tsp Ghee

Cooking Instructions:
• Wash and chop the meat into square pieces.
• Marinate the mixture of meat and ginger garlic paste for an hour.
• In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
• Cool these fried onions and crush them in a plate with your hand.
• Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated meat.
• Leave the mixture for 1 hour.
• Wash the rice and cook it.
• Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
• When rice becomes half cooked, remove it from the flame.
• Drain the water completely.
• Spread this cooked rice over marinated meat.
• Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
• Tightly cover with a lid.
• Keep on a low flame.
• Remove from the heat exactly after half an hour.
• Hyderabadi Biryani is ready to serve.

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