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Recipes · Non Vegetarian

Hyderabadi Biryani

Mar 13, 2013 40 min
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Hyderabadi Biryani
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Preparation Time
1 to 3 hours
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 (kcal) Fat (g) Cholesterol (mg)
Mutton
Mutton
1 kilogram 1300 50 1
Rice
Rice
750 gram 2737.5 4.95
Onion
Onion
1 cup 64 0.16
Garlic Paste
Garlic Paste
0.5 teaspoon 0.07 0.68
Chilli Ginger Paste
Chilli Ginger Paste
0.5 teaspoon 0.4
Red Chili Powder
Red Chili Powder
1 teaspoon 14.4 0.21
Green Chilli Paste
Green Chilli Paste
1 teaspoon 23.05 1.15
Cardamom Powder
Cardamom Powder
0.5 tablespoon 11.4 0.03
Cinnamon
Cinnamon
3 nos 78
Cumin Seed
Cumin Seed
1 tablespoon 22.8 1.26
Clove
Clove
4 nos 6.6 0.4
Lemon Juice
Lemon Juice
2 tablespoon 7
Curd
Curd
250 gram 152.5 8.25
Butter
Butter
4 tablespoon 953.32 107.84 2.8
Nutmeg
Nutmeg
2 teaspoon 23.98 1.58
Saffron
Saffron
1 teaspoon 6.93 0.1
Water
Water
0.5 cup 1
Salt
Salt
1 tablespoon 0
Oil
Oil
0.5 cup 1098 154.33 0
Total 6500.95 330.94 3.8

Preparation Method

  1. 01 Clean the meat.
  2. 02 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. 03 Add Curd, clarified Butter, semi Cooked rice, Saffron, Water and Oil and mix it well.
  4. 04 Now apply sticky dough on the sides of the pan.
  5. 05 Cover with lid to seal it and cook for about 25 minutes.
  6. 06 Hyderabadi Biryani is ready to eat.
  7. 07 Garnish with bOiled Egg, sliced Carrot and Cucumber.
  8. 08 Serve hot.

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