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BIRYANI HYDERABADI

Ingredients:

  • 350 gms Brown Rice
  • 200 gms Carrots
  • 100 gms Onions
  • 4 Green Chilies
  • 30 gms Ginger
  • 20 gms Garlic
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 cup Curd
  • 1 tsp Saffron
  • 2 tbsp Milk
  • 1/2 cup Mint ( Pudina leaves )
  • 1/2 cup Coriander Leaves
  • 3-4  tsp Rose Water
  • 55 gms Cashewnuts
  • 50 gms Almonds soaked
  • 10 gms Raisins
  • Olive oil (very less)
  • Salt To taste
  Method:
  1. Wash and soak the Brown rice for an hour.
  2. Drain the water.
  3. Add some more water in rice and add half of the garam masala and salt in a pan.
  4. Boil them.
  5. Dice carrots and wash them.
  6. Slice the onions and green chilies.
  7. Chop ginger and garlic, mint leaves and coriander leaves finely.
  8. Beat curd, and divide it in two equal parts.
  9. Dissolve saffron in warm milk and add it to one portion of the curd mixture.
  10. Heat oil; add the remaining garam masala and sauté over medium heat until it begins to crackle.
  11. Add onions until golden brown.
  12. Then add green chilies, ginger, garlic.
  13. Add turmeric and chili powder.
  14.  Add the chopped vegetables.
  15. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.
  16. Add the dry fruits and nuts, when the vegetables are done.
  17. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.
  18. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.
  19. Place a moist cloth on top, cover the lid tightly so that it gets sealed.
  20. Put the handi on dum in a pre-heated oven for 15-20 minutes.
  21. Serve the hyderabadi biryani hot with mint chutney and other vegetables.

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