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Hydrebadi Biryani Recipe

  • 8servings
  • 60minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsSelenium, Copper, Natrium, Fluorine, Chromium, Silicon, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 300 g basmati rice , washed and soaked for 15 mins , drained

  2. ... 500 g goat meat / big skinless chicken pieces

  3. 200 g curd , beaten

  4. 2 tsp mint and corriander leaves paste

  5. 200 g onion , sliced , fried and made paste

  6. 150 g tomatoes , sliced

  7. 10 g green chillies paste ,

  8. 10 g ginger - garlic paste

  9. 1 tsp cumin seed , fennel seed , poppy seed - paste

  10. 2 bayleaves ,

  11. 1/2 tsp nutmeg ,

  12. 2 pandan / screwpine leaves ,

  13. 3 star anise ,

  14. 1 tsp black pepper ,

  15. 1 stick cinnamon ,

  16. 5 cardamoms , cloves ,

  17. 1 lemon rind - tied to muslin cloth

  18. salt

  19. 1 soup cube ... ghee

  20. 10 g red chilli , pwded ,

  21. 20 g corriander pwd

  22. 5 cardamoms ,

  23. 5 cloves ,

  24. 5 curry leaves

  25. 2 stick cinnamon ,

  26. 2 staranise

  27. 1 tsp tumeric pwd

  28. ... 1 tsp , meat masala pwd

  29. 1/2 tsp strands of saffron

  30. 30 g nuts fried

  31. Bunch of mint and corriander leaves , chopped

  32. 1 lemon - juice

  33. ...

Instructions Jump to Ingredients ↑

  1. Fry the onions .

  2. Marinate the meat with curd , mint/corriander paste , onion paste , ginger-garlic paste , green chilli paste , other pastes and abit of lemon juice .

  3. Set aside for 1 hour.

  4. Add muslin cloth with soup cube , salt in water along with rice and boil until little under done .

  5. Drain and keep aside .

  6. Fry the remaining spices in ghee along with chilli pwd , corriander pwd , tumeric pwd , chicken .

  7. Cover with lid , simmer till done and dry .

  8. Grease a heavy bottom vessel , sides and bottom with ghee .

  9. Spread chicken evenly , sprinkle lemon juice , meat masala pwd , corriander leaves and mint leaves .

  10. Add almost cooked rice .

  11. Dissolve saffron in milk and sprinkle along with nuts .

  12. Cover with lid .

  13. Make some rough dough with wheat flour and line the rim .

  14. Keep hot coals on top .

  15. Complete cooking on hot plate ( 30 mins )

  16. Serve with Pappad , Fresh fruit Jam , Hard boiled egg and fresh salad with yogurt dressing along with warm cumin water .

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