Kerala Hyderabadi Biriyani recipe
Kerala Hyderabadi Biriyani food dishes South Indian recipi
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Hyderabadi Biriyani South Indian,Kerala ,tamil nadu styles receipe
Hyderabadi Biriyani Ingredients:
(1) Biriyani rice – 500 grams
(2) Cow meat cut into pieces – 1 kg
(3) Big onion chopped into thin pieces – 250 grams
(4) Cashew nuts – 25 grams
Red chilly – 6
(5) Green chilly – 6
(6) Ginger paste – 2 tea spoon
Garlic paste – 2 tea spoon
Curd – 1 cup
Salt – adjust to taste
(7) Garam masala powder – 2 tea spoon
(8) Cinnamon – 2 pieces
Clove – 4
Elachi – 3
(9) Lemon juice – 2 tea spoon
(10) Ghee – 5 table spoon
(11) Coriander leaves – ½ cup
Pudina leaves – ¼ cup
Saffron – 2 pinches
(14) Milk – ½ cup
(15) Boiled egg – 3
Procedure for cooking Hyderabadi Biriyani
Fry the big onion. Grind all ingredients under (4). Mix ingredients under
(6) with the meat pieces and keep that for an hour. Heat all the ground
ingredients either in 4 table spoon oil or in 4 table spoon ghee. Add
the meat, ¼ of the fried onion and ½ of the garam masala
into that. Stir continuously till the oil become translucent. Pour 1 ¼
cup hot water and boil in a cooker.
Take another vessel and in that heat ingredients under (8) using remaining
ghee. Then add rice and roast. Cook the rice after adding 1 liter of water
and salt. Spread the cooked rice in a vessel. To the remaining fried onion,
add coriander leaves, pudina leaves and garam masala. Wipe bottom of a
vessel with ghee and fill ¼ of that vessel with cooked rice. Over
the rice, fill half of the remaining part with meat pieces. Add lemon
juice. Then sprinkle the onion mixture over that. Over that spread remaining
meat pieces and above that spread the onion mixture. Press the rice well
with a big spatula. At the center of the rice make 4 pits. Add on tea
spoon of ghee in each of the 2 pits. In the remaining 2 pits, add milk
mixed with saffron. Close the vessel and by keeping burnt wood above that,
heat it for 30 minutes. Then take that out, mix with boiled egg and serve.
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