Indian Recipes : Rice : Recipe For Hyderabad Biryani

HYDERABADI BIRYANI RECIPE

• Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.
  
  
• Bring the rice to a boil and cook until the rice is done. Drain and keep aside.
  
  
• Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies.
  
  
• Peel ginger and garlic and chop finely. Chop the coriander and mint leaves.
  
  
• Soak the almonds in water for half an hour and keep aside.
  
  
• Beat the curd in a bowl and divide into two equal portions.
  
  
• Dissolve saffron in warm milk and add it to one portion of the curd mixture.
  
  
• Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle.
  
  
• Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute.
  
  
• Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a minute.
  
  
• Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
  
  
• Add the dry fruits and nuts when the vegetables are done.
  
  
• In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
  
  
• Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
  
  
• Place a moist cloth on top, cover the lid tightly so that it gets sealed.
  
  
• Put the handi on dum in a pre-heated oven for 15-20 minutes.
  
  
• Serve the hyderabadi biryani hot with mint chutney and other vegtables.