Hyderabadi Biryani

Indian Food

Hyderabadi Biryani is a biryani dish made with basmati rice, spices and mutton or chicken . 

Biryani is  a South Indian dish .In South India has more varieties of biryani than any other part. Also, rice is a more important food in South India than the rest of India.Hyderabadi biryani originated after blending of Mughlai and Telugu dish in the kitchens of the Nizam, rulers of the historic Hyderabad

State.

Hyderabadi Biryani

Ingredients 

• Chaula - ( Basmati rice ) - 500 gm
• Mutton - 1 kg
• Garam masala - 2 tsp
• Lanka - ( Red chillies ) - 6 
• Kaju - ( Cashewnuts ) - 200 gm
• Piaja - ( onions ) - 5 big sized
• Labanga - ( cloves ) - 2
• Dalchini - ( Cinnamon ) -2 peaces 
• Gujurati - ( Cardamom ) - 3 
• Kancha Lanka - ( Green chillies ) - 5,6
• Dhaniya Patra - ( Coriander Leaf )
• Pudina Patra - ( Spearmint Leaf )
• Ada ( Ginger ) and Rasuna - ( Garlic ) paste - 3 tsp
• Dahi - ( curd ) - 1 cup
• Lembu - ( 2 limes Juice ) 
• Kesar - ( saffron )- 1 tsp 
• Milk  - 3/4 cup
• Ghee or Cocking oil- 5 tsp
• Boiled eggs  - 4
• Luna - ( Salt ) - to taste

Preparation

• Peal and cut the onion into small peaces .
• Grind the Cardamom,Cinnamon,cloves and prepare a mix masala.
• Grind the red chillies ,cashew nuts and make a paste. 
• Cut the mutton into small peaces .
• Put the mutton with the ginger, garlic paste and curd.
• Heat 4 tsp ghee or cocking oil in a pan and fry the red chilli, also some masala.
• Take another pan and fry some onion, then add the mutton with the fried onion, one tsp garam masala and salt to taste.
• Keep frying till ghee separates. 
• Add 2 cups hot water and boiled till the mutton is done.
• Heat a pan add 1 tbs ghee and fry the rest masala.
• Wash the rice properly.
• Add the rice and fry a little. 
• Add the green chillies and salt to taste. 
• Add some hot water, then cook till rice is done.
• Remove it and spread on a plate .
• Cut the coriander leaf and Spearmint Leaf into small peaces and add with it.
• Mix the garam masala and fried onion with it.
• Take a plate and line it with ghee.
• Spread a layer of rice and cover it with half of the mutton. 
• Add half of the coriander leaf and Spearmint Leaf mixture and juice of 1 lime.
• Then Mix the saffron with a cup of water
• Sprinkle the rice with saffron milk .
• Cover tightly and place over a plate for 30 minutes. 
• Serve hot, garnished with eggs cut into half's.