Hyderabadi Biryani is the king of Indian biryanis, named after one of the most famous Indian cities; this is a popular non-vegetarian basmati rice dish. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. It is traditionally prepared with long aromatic basmati rice and mutton, lamb or chicken.
A biryani is accompanied with raita and Mirchi ka Salan - a green chili curry. It may also be accompanied by Bagare Baingan (roasted Eggplant) or a green salad consisting of onion, carrot, cucumber, and lemon wedges.
|Preparation Time||1-2 hours|
|Cooking Time||30 minutes|
- 500 grams of Aeroplane Extra Long Basmati Rice
- 1 Kg mutton (or chicken/lamb)
- 2 cups curd
- 2 tbsp garam masala powder
- 2 tbsp garlic & ginger paste
- 2 cups golden friend sliced onions
- 3 green chillies
- 2 lemon (juice)
- 1tbsp meat tenderizer
- 1 bunch mint
- 1 bunch coriander leaves
- 5 tbsp cooking oil
- 1tbsp red chilli powder
- 1 pinch saffron
- 1 pinch turmeric powder
- 2 boiled eggs (for decoration)
- 50 g cashew nuts (optional)
- Salt to taste
- First boil the water, add oil, salt and cook the Aeroplane Extra Long Basmati Rice till it is half cooked, and keep aside.
- Next marinate the mutton (chicken or lamb, if you prefer) by adding all the spices, curd, onion, and garlic & ginger paste. Keep aside for 1 to 1.5 hours.
- Now in a pan put some oil and then add the marinated mutton in the bottom layer and top it with half cooked basmati rice, add mint leaves, coriander leaves and friend onions.
- Repeat the same process twice to create 2 layers.
- Put saffron, pre-soaked in a little milk, cook for 30 minutes, or till cooked through.
- Garnish with friend onions, fried cashews, slit and fried green chilies.
- Serve hot with raita and Mirchi.