Description
Hyderabadi biryani is a traditional food. It is a traditional celebration meal made using goat meat or chicken with rice and is a staple of Hyderabai cuisine. This variety is very popular in the city of Hyderabad, India. The blending of Mughlai and Telangana style of kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. I tried out this biryani using vegetables and served withBoiled egg fry and onion raita . there are many style of preparing thishyderabad biryani and i followed this style of preparation. Try out and enjoy ..
| Ingredients-1 | |
|---|---|
| 1 cup | Basmathi rice |
| 1 cup | Curd |
| 1 cup | Water |
| 2 cup | Mixed vegetables(potato,carrot, beans, tomato, etc) |
| 3 T | Oil |
| 1 tsp | Ginger and garlic paste |
| 2 nos | Onion medium ( chopped finely) |
| 6 clove | Garlic flakes |
| 1 no | Lemon |
| Corriander and mint leaves ( chopped hand full) |
| Ingredients-2 | |
|---|---|
| 1½ T | Cashewnuts |
| 7 nos | Shallots (sambar onions ) |
| ½ inch | Ginger |
| 8 nos | Green chilli |
| 1 inch | Cinnamon |
| 2 no | Cloves / karambu |
| 2 no | Cardomen (green) |
| 1 tsp | Red chilli powder |
| ½ bunch | Corriander leaves |
Instructions
Fry the ingrediant 2 in little oil and grind it with half a bunch of corriander. grind it in to a smooth paste.
vegetables and masalaWash and soak rice for 10 minutes. Drain water and fry for 2 minutes in half teaspoon of ghee.
frying riceHeat oil in a heavy bottem pan and fry garlic , onion till transparent. Mix ginger garlic paste and vegetables. Fry in medium flame till the vegetables are cooked well. Add ground masala paste, fry till the raw smell goes.
frying masalaBeat curd and add it along with the one cup of water. When it starts boiling, add rice and salt. Cover with lid and reduce the flame completely.
cook till rice is half cooked and keep in dum for 10 min.
Dumed biriyaniThen add the lemon juice and cut mint leaves,corriander. Mix well and serve hot with fried boiled egg and kathirikkai chutney or with onion raita.
Hyderabadi biriyani (Vegetable)Notes
I did not use pressure cooker for doing this biryani. If using pressure cooker keep for 2 whistle and switch off.
When using chicken or mutton instead of vegetables, fry them well with masala till the oil leaves the mass and add the water and curd, then add rice.
Actually in this recipe i added red chilli powder just for the colour.
In the traditional recipe there was no red chilli powder and the biriyani will be in slight greenish colour. We can try it out in both the ways there was no difference in taste. For colour we can use saffron which will give light yellow colour in the biriyani.
15 Comments
It may taste good since all the ingredients are there, but, Come on maan this is not Hyderabadi Biryani, this is a different type of Pullau but definitely not Biryani… I am from Hyderabad and please do not disgrace our favorite dish…
Regards,
MC
If you cannot encourage ppl atleast dont discouage them by finding faults Mr .Master chef !!
tried this sterday Divs, wonderful taste, v all loved. tks for the nice recipe.
Thank u seema……Divya Mubarak
Divya tried ur hyderbadi biriyani for sterday lunch..we really enjoyed a lot..as u told i got a slight greenish colour of biriyani,as i didnt add red chilly powder..
Divya Mubarak
Thanks priya….i think u enjoyed it…..really feeling happy….thanks again…biriyani looks ggr8…
This is an awesome recipe. I tried it out with a slight twist to the recipe by replacing curd with cream and it added more richness to the briyani.It is the finest briyani I had ever tasted.Thanks a lot Divya.
Divya,
Nice biriyani. Thanks for detailed step pictures and procedure. I want to try you way. Will let you know.
Thank u viji , seema and priya….Divya Mubarak
looking nice divya
looking nice divya
looking nice divya
Tempting biriyani Divya..nice colour..
Nice traditional dish Divs….i like hyderabad chicken biriyani. here in chennai therez a shop named hyderabadi biriyani. hope ur recipe tastes as good as that one….shall try once and let u know