Saturday, September 27, 2008

Hyderabadi Biriyani

Hyderabadi biryani is a traditional food. It is a traditional celebration meal made using goat meat or chicken with rice and is a staple of Hyderabai cuisine. This variety is very popular in the city of Hyderabad, India. The blending of Mughlai and Telangana style of kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. I tried out this biryani using vegetables and served withBoiled egg fry and onion raita . there are many style of preparing thishyderabad biryani and i followed this style of preparation. Try out and enjoy ..
1 cup Basmathi rice
1 cup Curd
1 cup Water
2 cup Mixed vegetables(potato,carrot, beans, tomato, etc)
3 T Oil
1 tsp Ginger and garlic paste
2 nos Onion medium ( chopped finely)
6 clove Garlic flakes
1 no Lemon
Corriander and mint leaves ( chopped hand full)
1½ T Cashewnuts
7 nos Shallots (sambar onions )
½ inch Ginger
8 nos Green chilli
1 inch Cinnamon
2 no Cloves / karambu
2 no Cardomen (green)
1 tsp Red chilli powder
½ bunch Corriander leaves
Fry the ingrediant 2 in little oil and grind it with half a bunch of corriander. grind it in to a smooth paste.
Wash and soak rice for 10 minutes. Drain water and fry for 2 minutes in half teaspoon of ghee.
Heat oil in a heavy bottem pan and fry garlic , onion till transparent. Mix ginger garlic paste and vegetables. Fry in medium flame till the vegetables are cooked well. Add ground masala paste, fry till the raw smell goes.
Beat curd and add it along with the one cup of water. When it starts boiling, add rice and salt. Cover with lid and reduce the flame completely.
Cook till rice is half cooked and keep in dum for 10 min.
Then add the lemon juice and cut mint leaves,corriander. Mix well and serve hot with fried boiled egg and kathirikkai chutney or with onion raita.
I did not use pressure cooker for doing this biryani. If using pressure cooker keep for 2 whistle and switch off.
When using chicken or mutton instead of vegetables, fry them well with masala till the oil leaves the mass and add the water and curd, then add rice.
Actually in this recipe i added red chilli powder just for the colour.
In the traditional recipe there was no red chilli powder and the biriyani will be in slight greenish colour. We can try it out in both the ways there was no difference in taste. For colour we can use saffron which will give light yellow colour in the biriyani.
Sending this recipe to Rice mela by srivalli


seema said...

Hi Divs, this is seema of SIO, just a few days back i found ur blog in priya's blog. Keep up ur good work!! Nice to c ur recipes here.

have a doubt in this recipe, how many tomatoes can v use for 2 cups of rice? any specifics?

Divya.M said...

hi seema welcome to my blog..happy to see ur comment...add 1 tomato with the vegetable tht will do....thanks

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