Hydrebadi Biryani
From cholena 15 years ago
- 60 minutes to make
- Serves 8
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 contained calories needed for each day . Read more Some says , biryani was brought to Hyderabad by the invading Mughal army of Aurangazeb as quick food to the troops as traditional food , cooked rice and/or roti (bread) and an assortment of soups and curries, would be too time consuming to prepare and eat in times of war . See less
Ingredients
- 300 g basmati rice , washed and soaked for 15 mins , drained shopping list
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- 500 g goat meat / big skinless chicken pieces shopping list
- 200 g curd , beaten shopping list
- 2 tsp mint and corriander leaves paste shopping list
- 200 g onion , sliced , fried and made paste shopping list
- 150 g tomatoes , sliced shopping list
- 10 g green chillies paste , 10 g ginger - garlic paste shopping list
- 1 tsp cumin seed , fennel seed , poppy seed - paste shopping list
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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 shopping list
- salt shopping list
- 1 soup cube shopping list
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- ghee shopping list
- 10 g red chilli , pwded , 20 g corriander pwd shopping list
- 5 cardamoms , 5 cloves , 5 curry leaves shopping list
- 2 stick cinnamon , 2 staranise shopping list
- 1 tsp tumeric pwd shopping list
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- 1 tsp , meat masala pwd shopping list
- 1/2 tsp strands of saffron shopping list
- 30 g nuts fried shopping list
- Bunch of mint and corriander leaves , chopped shopping list
- 1 lemon - juice shopping list
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How to make it
- 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 .
The Rating
Reviewed by 5 people-
wow!!!great chef....
angieaugusta
in Adelaide loved it
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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
lunasea
in Orlando loved it
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I like stuff like this!
midgelet
in Whereabouts loved it
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Reviews & Comments 5
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