Hyderabadi Biryani

[Shweta]

Ingredients

Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water
Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste

Method:


Cut the meat into 4" square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry.

[Team Freedom]

Now thats an authentic recipe

[A D]

Shweta

I just exalted you for this recipe

A few questions!

Isn't the lime juice too much for 1/2 kg rice. Just a thot. Usually I dont use lime juice. I used sliced lemons which gives a bitter and sour effect.

Do we have to use a non stick vessel?

Do we have to put something below the meat to prevent burning or is the liquid enough to cook it. I hope it wont get burnt!

Thanks for replying in advance. When do we get to taste it............

[Shweta]

Thanks Ab for your quarries. U have to use the non stick vessel to prevent burring problem. I usually put 1 full lemon for the same. U don’t have to put anything below the meat liquid is enough to cook it.

Shweta

[julia Roberts]

sounds yummy, now have to try this one! Shweta nice new avtar!

[Brian]

Hi Shweta & Addie!

Shweta - I must say that, indeed it is an authentic recipe for Hyderabadi Biriyani! I guess, you must have got it from Bawarchi.com or NDTV-Cook Book. Being a Hyderabadi, I can say that the recipe is the most authentic one Addie.

Yo Addie - The choice of adding either Lemon Juice or lemon slices is yours but, if you want that authentic taste then you must add the juice. The quantity mentioned in the recipe is based on the actual quantities added but, you may find it a bit too bitter. So, cut it down just a trifle and not too much as the bitterness adds a 'zing' effect to the Biriyani which also contributes to its unique and taste.

There is no need to use a non-stick vessel. Any thick bottomed deep vessel like an Aluminium Degh will do but, make sure you are using an aluminium vessel,,as the taste does not get affected in aluminium. Moreover, with the meat marinate in the bottom of the deep vessel, you can spread the rice and follow the steps in the above recipe but make sure you keep the vessel on a very low flame or on a chapathi tawa. BUT, in reality, the Hyderabadi Biriyani is actually cooked on firewood and then left for 'Dum' on a few embers of coal both under and on top of the vessel. This is not possible here so, I cook the marinated meat first until it is about 90 %done and then take out the marinate from the vessel, leaving a portion of it at the bottom, spread it evenly and on top of it spread a layer of rice, lemon juice, browned n crushed onions, saffron colour, a few boiled eggs (if you like n I know u like 'em!) and a little ghee to the sides and again pour over a little meat mixture and repeat the steps until the stuff is completed. Then, cover the vessel with a flat lid (if you have, or else any other lid will do), seal the lid to the vessel by using atta (mixed the way you do for making roti) but make sure the 'seal' is not too thick nor thin and then place the vessel over a roti tawa or a perforated tawa (used for making phulkas) and keep it on low flame for about 25 to 30 minutes. This is called 'Dum'. Once the Biriyani is cooked fully and done, the atta seal, which gets cooked, breaks open in a few places and the tantalizing aroma of the Biriyani will fill your house. Well, you know what to do after that! But when you are serving, make sure you are taking out the rice as a layer so that the serving is proportionate in rice and meat mixture.

Happy eating!!