Hyderabadi Biryani Recipe

Hyderabadi Biryani Recipe
Photo Credit: http://www.burrp.com/bangalore/birinz-asli-hyderabadi-biryani-btm-layout-listing/64391
Just the word Biryani is enough to make our mouths water, isn't it? And amongst the Biryani that every state boasts of, it is the Hyderabadi version, which is a perfect blend of fragrant rice, aromatic spices and tender meat.
Hyderabadi Biryani Recipe
Difficulty Average
Rating 8.5 / 10 (188 votes)
Recipe Type Non Veg.
  • ½ kg Basmati Rice (semi-cooked)
  • 1 kg Boneless Meat (washed and chopped into square pieces)
  • 500 gm Curd
  • 4-6 tsp Ginger-Garlic Paste
  • 4-6 Green Chilli
  • 2 Big Onions (sliced)
  • ¼ cup Lime Juice
  • ½ tsp Red Chilli Powder
  • A pinch of Caraway Seeds (Shahi Zeera)
  • 5-6 twigs Coriander Leaves (chopped)
  • 5-6 twigs Mint Leaves (chopped)
  • 2 pinch Saffron
  • 1-2 Cinnamon
  • 2-3 pods Cardamom
  • 2-3 drops Saffron Color
  • 1-2 pods Clove
  • 2 cup Oil
  • Salt to taste
  • 2 tsp Ghee
How to make Hyderabadi Biryani:
  • Smear the pieces of meat with ginger-garlic paste.
  • Keep them to marinate for an hour.
  • In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.
  • Let the onions cool down and crush them.
  • Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.
  • Leave the meat as it is for 1 hour.
  • Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
  • Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
  • Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice.
  • Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.
  • Now add the aromatic water in a circular motion over the rice layer.
  • Now tightly cover the vessel with a lid. Keep it on a low flame.
  • Remove the vessel from the flame exactly after 15 minutes.
  • Hyderabadi Biryani is ready to eat. Serve hot.

Reviews and Ratings:
eileen cinderella fernandes posted 30/11/2012
VERY GUD DISH,,,VERY EASY...HELPED ME A LOT//I also tried the dish for a food festival..in my school,,every one liked it...gudd
Omar Farooq posted 13/05/2012
Nice recipe, but my dear chef forgot to add yogurt(curd) in the meat marination. and to call it a Hyderabadi Biryani meat used HAS to be with bone and cooking pattern 15 mins on high flame and about 30-35 very low flame.(rotate bowl every few mins)
Md.Nematullah posted 30/10/2010
I think the meat should be half cooked separately before adding to rice.