Hyderabadi Biryani Recipe: Make strong Hyderabadi Biryani at home; you will taste Nawabi in every bite. When you hear the name biryani, your mouth starts watering. And when it comes to Hyderabadi Biryani, what do you say? It is not just a dish but an experience. The fragrance of spices, every grain of rice and the delicious taste of meat ‘create such magic that the eater exclaims in awe.
Specialty of Hyderabadi Biryani
most memorable thinking about Hyderabadi Biryani is its strength. In this, rice and meat are cooked together on a low flame, which absorbs all the flavour of the spices in the rice and meat. Apart from this, aromatic spices like saffron, rose water, and kewda are also used, giving it a different taste level Hyderabadi Biryani at home. If you also want to make Hyderabadi Biryani at home, then here is the easy method:
Ingredients:
Basmati rice – 1 kg
Mutton or chicken – 1 kg
Onion – 4 (finely chopped)
Curd – 1 cup
Ginger-garlic paste – 2 tablespoons
Green chillies – 4-5 (finely chopped)
Mint and coriander leaves – 1 cup (finely chopped)
Saffron – a pinch
Rose water – 1 tablespoon
Kewda water – 1 teaspoon
Whole spices (bay leaves, cinnamon, cloves, cardamom)
Biryani masala
Oil or ghee
Salt to taste
Method:
Mix the meat with curd, ginger-garlic paste, green chillies and salt and keep it for a few hours.
Wash the rice and soak it for 30 minutes.
Heat oil or ghee in a large vessel. Fry the onion in it till it turns golden.
Now add meat and fry it well.
Add whole spices and biryani masala and mix.
Add some water and cook the meat till it becomes soft.
In another vessel, half cook the rice.
No, we spread a layer of meat in a big vessel. Put a layer of rice on it.
Sprinkle saffron, rose water and kewda water.
Cover the vessel with a lid and let it simmer on low flame for 20-25 minutes.
Serve hot Hyderabadi biryani with raita and salad.