Recipe

Hydrebadi Biryani Recipe

Add Step-by-Step Photos	Cholena / All my dishes 1 year, 5 months ago Legend has it dat Shah Jahan's son Aurangzeb led a rebellion and put his father under house arrest in Agra Fort over looking TajMahal . He was allowed to have one meal a day . So , Shah Jahan's loyal chef created a rice dish ( biryani ) that contain... More Prep:30m Cook:60m Servings:8	Cholena
	biryani

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Ingredients

300 g basmati rice , washed and soaked for 15 mins , drained

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500 g goat meat / big skinless chicken pieces

200 g curd , beaten

2 tsp mint and corriander leaves paste

200 g onion , sliced , fried and made paste

150 g tomatoes , sliced

10 g green chillies paste , 10 g ginger - garlic paste

1 tsp cumin seed , fennel seed , poppy seed - paste

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2 bayleaves , 1/2 tsp nutmeg , 2 pandan / screwpine leaves , 3 star anise , 1 tsp black pepper , 1 stick cinnamon , 5 cardamoms , cloves , 1 lemon rind - tied to muslin cloth

salt

1 soup cube

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Ghee

10 g red chilli , pwded , 20 g corriander pwd

5 cardamoms , 5 cloves , 5 curry leaves

2 stick cinnamon , 2 staranise

1 tsp tumeric pwd

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1 tsp , meat masala pwd

1/2 tsp strands of saffron

30 g nuts fried

Bunch of mint and corriander leaves , chopped

1 lemon - juice

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Directions

Fry the onions .

Marinate the meat with curd , mint/corriander paste , onion paste , ginger-garlic paste , green chilli paste , other pastes and abit of lemon juice .

Set aside for 1 hour.

Add muslin cloth with soup cube , salt in water along with rice and boil until little under done .

Drain and keep aside .

Fry the remaining spices in ghee along with chilli pwd , corriander pwd , tumeric pwd , chicken .

Cover with lid , simmer till done and dry .

Grease a heavy bottom vessel , sides and bottom with ghee .

Spread chicken evenly , sprinkle lemon juice , meat masala pwd , corriander leaves and mint leaves .

Add almost cooked rice .

Dissolve saffron in milk and sprinkle along with nuts .

Cover with lid .

Make some rough dough with wheat flour and line the rim .

Keep hot coals on top .

Complete cooking on hot plate ( 30 mins )

Serve with Pappad , Fresh fruit Jam , Hard boiled egg and fresh salad with yogurt dressing along with warm cumin water .

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Comments

angieaugusta 1 year, 5 months ago said:
Wow!!!great chef....

lunasea 1 year, 5 months ago said:
Oh my....impressive - and I love the complexity of flavors and textures going on with this recipe, Cholena. It sounds like a feast for the eyes and tummy. Thanks, hon - I'm saving this to try very soon. ~Vickie

jencathen 1 year, 5 months ago said:
This looks delish. Thank you for including the history of the dish it was very interesting!

midgelet 1 year, 5 months ago said:
I like stuff like this!

binky67 12 months ago said:
I would give you 10's if I could but I guess 5 will have to do. I didnt know about the history of this dish or how it came to be but I sure can tell you that I LOVED IT when I went to Hyderabad. I heard that it takes hours to make but it is worth every minute, hour, day, etc!!!!

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