HYDERABADi BIRIYANI: Here is the your famous HYDERABADi BIRIYANI:

HYDERABADi BIRIYANI: Here is the your famous HYDERABADI BIRIYANI:

Here is the your famous HYDERABADi BIRIYANI:

Hyderabadi Biryani is one of the most popular dishes biryani which has its origin in the Stae of the Nizam of Hyderabad in India. When I first tasted this dish about 4-5 years ago it was just beautiful. I tasted the best Hyderabadi Biryani Hyderabadi Biryani prepared by best chef in the world. It just melted in my mouth with the sweet smell of spices and ghee. It couldny get better than that. At this time, I prepare this famous biryani in my kitchen and write the blog while the biryani is being cooked. God! I am not able to resist the smell of spices mystical touch my nose! I want to gorge on it from his back to the stove!

In the meantime, let me give you a little more information about this course and after that, the ingredients and method of preparation.

There are basically two types of preparation of Hyderabadi biryani ... The kacchi Biryani is prepared with Akhni Kacchi method (that is, with raw meat) and it is usually accompanied by raita (a yogurt dish) and the Pakki biryani, the meat and the rice is cooked in a sealed container pulp.

Now, lets start with the flat ... Take quick note of the ingredients and method of preparation ...

Hyderabadi Biryani Ingredients:

Chicken: 1 set

Basmati rice: 1 kg

Onions 1 cup (chopped)

Coconut milk: 1 cup

Ginger and garlic paste 2 tsp

Chili powder 3 tsp

Turmeric: spoon 1/2 tea

Cashew: 100 g

Bay leaves: 4-5

Cloves: 5-6

Cinnamon sticks 1 inch long

Cardamom pods: 3-4

Mint leaves: 5-6 strands

Coriander leaves: 4-5 strands

Garam masala powder: 1/2 teaspoon

Lemon: 1

Ghee (clarified butter): 1 cup

Oil: 4 tablespoons

Yogurt: 1/2 cup

Saffron strands 6-8

Salt to taste

Method of preparation:

Mix turmeric, chili powder, salt, garlic paste, yogurt and 1 tablespoon lemon juice.

Then make deep incisions on the chicken pieces such as spices are well absorbed.

Apply the paste prepared above on the chicken pieces and marinate for an hour.

Heat 4 tablespoons oil in a container. cloves of roasted cumin, cinnamon, cardamom, cumin 1/2 teaspoon, 1 teaspoon coriander powder, bay leaves and 1/2 cup onions.

Roast for 1-2 minutes, then add a few mint leaves.

When the onions are browned, add the marinated chicken pieces and cook for about 30-35 minutes.

Note that the chicken should not be cooked through at this point.

Now add the garam masala powder and coconut and extinguish the flame once the chicken is about 3/4th cooked.

See that the sauce should not be too much and the chicken should look as if they were grilled.

Meanwhile, when the chicken is still cooking, prepare the biryani rice.

Wash 3 cups basmati rice and add slightly less water than the amount of rice itself so that it is only half-baked.

Add 1-2 teaspoons of salt to it.

Soak 3-4 strands of saffron in 4-5 tablespoons milk.

Now take 1/2 tablespoon of cooked rice this half and soak in the flavored milk Saffro.

Take a utencil with a 12 "and place half the semi-cooked rice in it.

Preparing a layer of half of the chicken prepared above over this layer and rice again, the top layer of the chicken with rice (half of the remainder).

Again another layer of remaining chicken, and finally with layer of remaining rice on top, completes the process of stratification chicken rice.

Heat 2-3 tablespoons of oil and fry soup 1/2 cup onions until they become golden. Then roast the cashews.

Garnish the top layer of rice with fried onions, cashew nuts, coconut milk, ghee, coriander and fragrant saffron rice.

Cover the container with a lid and place over a high heat for about 5 minutes. Note that the flame must not concentrate at the center of the vessel, but on one side thereof.

Wait 2-3 minutes, and to rotate the container for heating the opposite side. This way, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Whenever you turn it, carefully disturb the contents of a little shake to avoid the filing of ghee down.

Turn off the flame and keep aside for 10 minutes before taking off the lid.

Before serving, stir the mixture down.

Serve with boiled egg halves to enjoy the dish.

Additional Information on Gobi Manchurian Recipe:

Serving: Serves 3
Preparation Time:  60-80 minutes
Difficulty Level:  Difficult
Calories: 1255

I hope that you will have a great time cooking and sharing this dish with your family and friends. Do leave your comments and share your views.

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