HYDERABADI BIRYANI

WE MADE THIS AT THE TIME OF EID AT HOME,TURNED OUT YUMMY.IT TOOK TIME FOR ME TO UPLOAD IT ..WELL HERE IT IS ENJOY.. : )

 

INGREDIENTS

BASMATI RICE                                           1 KG

MUTTON                                                    2KG

OIL                                                              127GMS

GHEE                                                           50 GMS

ONION                                                        3 BIG SIZE

C URD                                                        250 GMS

CINNEMON                                              8 STICKS

ELAICHI                                                     10

SHAZERA                                                  2TBS

SAFFRON                                                  AS NEEDED

GINGER GARLIC PASTE                         AS NEEDED

SALT                                                          AS NEEDED

HALDI                                                        2 TBS

RED CHILLI POWDER                              2-3 TBS

MILK                                                         HALF CUP

MINT                                                        AS NEEDED

CORRIANDER                                         AS NEEDED

LEMON                                                      1

STEPS

STEP 1: CUT ONIONS N DEEP FRY TILL GOLDEN BROWN

STEP 2: MIX SAFFRON IN 1 CUP MILK

STEP 3: SOAK RICE IN WATER FOR 1 HR

 STEP 4:MARINATION:TAKE MUTTON IN A VESSEL N ADD GINGER GARLIC PASTE,SALT N KEEP FOR  1 ½ HR ,THEN ADD CURD, HALDI ,RED CHILLI  POWDER,ELAICHI,CINNEMON,SHAZERA,LEMON JUICE,MINT N CORRIANDER  N MIX WELL .TO THE MIXTURE ADD CRUSHED FRYED ONION N OIL  N MIX WELL N KEEP ASIDE

STEP 5: TAKE A VESSEL WITH WATER FOR BOILING THEN ADD 2TSP OF SALT N WHOLE ELAICHI, CINNEMON N SHAZERA.WHEN THE WATER STARTS BOILING ADD RICE

STEP 6: WHEN RICE IS HALF COOKED STRAIN THE WATER

STEP 7: PUT THE MARINATION IN A VESSEL N THEN ADD THE COOKED RICE ABOVE THE MARINATION

STEP 8 :SPRINKLE THE SAFFRON N MILK   ON TOP OF THE RICE N THEN ADD GHEE N PUT THE VESSEL  ON THE STOVE FOR DUM FOR 40 MINS N MIX WELL BEFORE SERVING N UR DONE