Biryani

By Author: Gopi Goud R
Total Articles: 1

            Hyderabadi Biryani  

The spices and condiments used in biryani may include, but are not constrained to, ghee, nutmeg, mace, cumin,Two pepper, cloves,Two cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties encompass saffron.Two For a non-vegetarian biryani, the principle element with the spices is the meat-red meat, chicken, goat, lamb, fish or shrimp. The dish can be served with dahi chutney or Raita, korma, curry, a bitter dish of eggplant (brinjal), boiled egg and salad.

Biryani and pullao are different. In biryani the rice (simple or fried) is cooked one after the other from the thick sauce (curry of meat or greens). The curry and the rice are then delivered together and layered. This makes a dish with contrasting flavors of flavored rice and strongly flavored sauce and meat or veggies.
                      How to Make Hyderabadi Biryani

Clean the meat. Then in a pan add meat, salt, ginger garlic paste, pink chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it nicely.
Now apply sticky dough on the edges of the pan.
Cover with lid to seal it and cook for approximately 25 minutes.
Hyderabadi Biryani is prepared to devour. Garnish it with boiled eggs, sliced carrots, cucumbers and serve warm.
Prep Time: 10 mins
Cook Time: 1 hr