Hyderabadi Biryani:
Ingredients:
• ½ kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (chopped into square pieces)
• 5-7 Green Chilly
• 2 Big Onions (sliced)
• ½ kg Curd
• 4-6 tsp Ginger-Garlic Paste
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2 cup Oil
• Salt to taste
• ¼ cup Lime Juice
• ½ tsp Red Chilly Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 4-6 twigs Coriander Leaves (chopped)
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 tsp Ghee
Process:
1. Mix the meat with ginger garlic paste and keep to soak for an hour.
2. In the mean time fry the onions in a heat pan till it gets reddish brown.
3. After the onions get cooled, mash it.
4. Now add the mixture of mashed onions (only three-fourth), red chilly powder, curd, green chilly paste, cinnamon, shahi zeera, clove, saffron, cardamom, mint leaves, coriander leaves and salt to the soaked meat.
5. Now leave the meat as it is for an hour.
6. Prepare the mixture of fragrant water by adding salt (1 tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
7. Now spread semi-cooked basmati rice as a layer in a bottomed vessel.
8. And then mix saffron color, limejuice, ghee and the remaining crushed onions over the layer of basmati rice.
9. Now spread a layer of soaked meat over this, and again spread the remaining semi-cooked rice.
10. Now mix the fragrant water in a round type over the basmati rice layer.
11. Now cover the vessel with a lid very tightly. Keep it on a low flame.
12. Now remove the vessel after 15 minutes.
Hyderabadi Biryani is ready to serve hot.
