Hyderabadi Biriyani

Hyderabadi Biriyani

Hyderabadi Biriyani was in my to do list for a very long time. When SNC challenge was hosted in March 2013 this was the challenge for Northern Team. Despite participating in only few SNC challenges I was longing to prepare this dish. Due to personal reasons it was not accomplished.


Now on successful completeion of one year of SNC, Divya has granted permission to try out any recipes from the last years challenges. I immediately chose this. I usually do not make sweets as such because none in my family including me eat sweets. So I just want to make other dishes included in the challenge list.
To know more about SNC and to join CLICK HERE

I have paired this dish with cucumber onion raita. I have made some adjustments in spice as per my family's taste buds.



Recipe Source: Swati's Indian Food Blog

Ingredients:
For Rice:
Biriyani Rice | Jeeraga Samba - 2 cups (400 ml)
Oil- 1 tbsp
Shahjeera- 1 tbsp
Bay Leaf- 1
Water- 800 ml
For Vegetable Gravy:
Oil- 5 tbsp
Butter- 50 g
Cinnamon- 1 inch piece 1
Cloves- 5
Cardamom- 2
Pepper corns- 1/2 tsp
Salt as per taste
Mint- 1/2 cup
Coriander leaves- 1/2 cup
Red Chilly Powder- 1 tbsp
Biriyani Masala- 3 tbsp
Water- 100 ml
Chopped vegetables- 1 cup (1 carrot, few cauliflower florets, few beans)
Onion-1
Ginger garlic paste- 3 tbsp
Curd- 300 ml
For garnishing:
Cashew- few
Onion Sliced - 1
Oil- for deep frying

Method:

Hyderabadi Biriyani

Hyderabadi Biriyani

Hyderabadi Biriyani

Hyderabadi Biriyani

Hyderabadi Biriyani
For Rice:

Take 4 cups of water and bring it to boil.
Add Shahjeera, Bay leaf, oil, salt and rice and cook for 12 to 15 minutes.
Drain excess water and set aside.

For Gravy:

Heat butter and oil.
Add cloves, cinnamon, cardamom, gg paste, green chillies and onion.
Add salt, chilly powder, biriyani masala and fry them well till the raw smell goes.
Add water and add the chopped vegetables (of your choice) and cook till vegetables are done.
Add youghurt, coriander leaves and mint leaves mix well and set aside.

For Garnishing:

Deep fry onion in oil and set aside.
Deep fry cashews in the same oil and set aside.

Layering and Dhum:

Place some cooked rice on a heavy bottom pan.
Add the vegetable gravy on top of the rice.
Place rice above the gravy and repeat till all rice and gravy are used up.
Heat a tawa and place this pan on top of the tawa and keep it closed for 15 minutes.
Remove the lid and gently mix the rice and gravy garnish with cashews and fried onion.
Serve hot with Cucumber Onion Raita




Tinku Shaji

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.

20 comments:

  1. Wow.. very delicious biryani..Hydrabadi biryani is my favourite..and yours is really tempting.. happy to follow you...

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  2. hmm.. who doesnt like hyderabadi biriyani ? til nw i havent found any 1:)

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  3. wow... so delicious... the pics looks so tempting...

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  4. Biryani looks delicious and superb.. Drooling here Tinku :-)

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  5. Fantastic and irresistible biryani, we loved this briyani very much..Worth to try na.

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  6. Biryani looks super delicious tinku. Very lovely

    On-going event: What's with my cuppa?

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  7. wow... lovely nawabi dish.... Love it to the core.

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  8. Yummy Biryani .Very Very tempting
    http://www.followfoodiee.com/

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  9. flavorful and tempting biryani

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  10. Hi,
    I really like your post.
    Thanks for sharing such great information. It is very informative and provides knowledge of biryani delivery

    ReplyDelete

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