Hyderabadi Biriyani

Today I will share one of my specialities, the Hyderabadi Biriyani. So lets start with the ingredients.

Ingredients

Boneless meat - 1 kg
Basmati rice - 1/2 kg
Onions(big) - 2 nos
(sliced thinly)
Lime juice - 1/4 cup
Curd - 500 gm
Ginger-garlic paste - 4 - 6 tsp
Red chilly powder - 1/2 tsp
Green chillies - 4 - 6 nos
(grind into a fine paste)
Shahzeera(Black cumin seeds) - A pinch
Cloves(Grambu) - 1 - 2 nos
Cinnamon(Karugapatta) - 1 - 2 nos
Cardamom(Elakka) - 2 - 3 nos
Coriander leaves - A bunch
(finely chopped)
Mint leaves(Pudhina) - 8 - 10 sticks
(only the leaves)
Saffron - 2 pinches
(immersed in water)
Saffron color - A pinch
(liquified with water)
Ghee - 2 tsp
Oil - 2 cups
Salt - As reqd

Preparation Method

1)Cut the meat into 4" square pieces and wash it well.

2)Rub ginger-garlic paste onto the washed meat and marinate it for 1 hour.

3)Heat oil in a pan or a kadai.

4)Fry the onions on a low flame, till it becomes golden brown.

5)Remove the golden brown onions from the oil and spread it on a plate. When it cools, crush it with your hand.

6)Add curd, 3/4th of crushed fried onion, red chilly powder, green chilly paste, cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, saffron water, salt and remaining part of the oil into the marinated meat and leave for 1 hour.

7)After 1 hour, cook the washed basmati rice along with water and salt along with cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, 2 green chillies(cut length wise).

8)When the rice becomes half cooked, remove from flame. Drain out the water completely.

9)Spread this half cooked rice on the marinated meat. Upon the rice layer, spread lime juice, saffron color and ghee and remaining part of the crushed onion.

10)Cover the utensil with a tight lid.

11)Keep it on a very low flame for 30 mins.

12)Remvove from flame after 30 mins.

:- Serve hot with curd chutney.