Hyderabadi Biryani Recipe

Preparation Time
Difficulty Challenging
Occasion Dinner Party, Chirstmas, Bonefire Party, Birthday Party, Picnic Recipes
Recipe Type Lunch, Dinner
Cuisine South Indian

Hyderabadi Biryani is a Hyderabadi biryani dish made with basmati rice and lamb meat. Popular variations use chicken instead of lamb.Hyderabadi biryaniMirchi ka salan and Dahi chutney - Biryani accompaniments The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.

Ingredients

Ingredient Quantity Calories Fat Cholestrol
Mutton 1 kilogram 1300 50 1
Rice 750 gram 2737.5 4.95
Onion 1 cup 64 0.16
Garlic Paste 0.5 teaspoon 0.07 0.68
Chilli Ginger Paste 0.5 teaspoon 0.4
Red Chili Powder 1 teaspoon 14.4 0.21
Green Chilli Paste 1 teaspoon 23.05 1.15
Cardamom Powder 0.5 tablespoon 11.4 0.03
Cinnamon 3 nos 78
Cumin Seed 1 tablespoon 22.8 1.26
Clove 4 nos 6.6 0.4
Lemon Juice 2 tablespoon 7
Curd 250 gram 152.5 8.25
Butter 4 tablespoon 953.32 107.84 2.8
Nutmeg 2 teaspoon 23.98 1.58
Saffron 1 teaspoon 6.93 0.1
Water 0.5 cup 1
Salt 1 tablespoon 0
Oil 0.5 cup 1098 154.33 0
6500.95 330.94 3.8

Preparation Method

  1. 1 Clean the meat.
  2. 2 Now in a pan add meat, Salt, Ginger Garlic Paste, Red Chili Powder, green Chilies paste, sautéed brown Onion, Cardamom Powder, Cinnamon, Cumin Seed, Clove, Nutmeg, mint leaf and Lemon Juice. Mix it well.
  3. 3 Add Curd, clarified Butter, semi Cooked rice, Saffron, Water and Oil and mix it well.
  4. 4 Now apply sticky dough on the sides of the pan.
  5. 5 Cover with lid to seal it and cook for about 25 minutes.
  6. 6 Hyderabadi Biryani is ready to eat.
  7. 7 Garnish with bOiled Egg, sliced Carrot and Cucumber.
  8. 8 Serve hot.

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