350 gms Basmati Rice
200 gms Potatoes
200 gms Carrots
100 gms Onions
4 Green Chilies
30 gms Ginger
20 gms Garlic
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
1 cup Curd
1 tsp Saffron
2 tbsp Milk
1/3 cup Mint ( Pudina leaves )
1/3 cup Coriander Leaves
4 tsp Rose Water
50 gms Cashewnuts
50 gms Almonds
25 gms Raisins
120 gms Ghee
Salt To taste
How to make hyderabad biryani :
● 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

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