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HYDERABADI BIRYANI RECIPE |
350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 mug Curd
1 tsp Saffron
2 tbsp Milk
1/3 mug Mint ( Pudina leaves )
1/3 mug Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste
Instructions to make hyderabad biryani :
Wash and drench the basmati rice for 60 minutes. Channel the water. Put the rice, some more water and include a large portion of the entire garam masala and salt in a dish.
Bring the rice to a bubble and cook until the rice is carried out. Empty and keep aside.
Dice the peeled potatoes and carrots and wash them. Cut the onions and green chilies.
Peel ginger and garlic and slash finely. Hack the coriander and mint takes off.
Soak the almonds in water for 60 minutes and keep aside.
Beat the curd in a vessel and separation into two equivalent parts.
Dissolve saffron in warm drain and add it to one bit of the curd mixture.
Heat ghee, include the remaining garam masala and sauté over medium hotness until it starts to crackle.
Add onions until brilliant tan. At that point include green chilies, ginger, garlic and blend for a moment.
Add turmeric and bean stew powder, saute for a moment include the cleaved vegetables and blend for a moment.
Add the segment of plain curd, mix, include 2/3 mug water, and heat to the point of boiling, then stew until the vegetables are cooked.
Add the dry foods grown from the ground when the vegetables are carried out.
In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
Then spread a large portion of the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
Place a clammy fabric on top, blanket the top hard so it gets fixed.
Put the handi on dum in a preheated stove for 15-20 minutes.
Serve the hyderabadi biryani hot with mint chutney and different vegtables
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