Hyderabadi Biryani : There is no count of the variety of biryani. Biryani is eaten all over the world. Non-veg lovers like biryani made of chicken and mutton with hot spices. But former cricketer Wasim Akram has heated up the matter a bit regarding whether Karachi biryani is better or Hyderabadi biryani. He has said that don’t be angry my Indian friends, there is no comparison to Karachi biryani. Hyderabadi biryani is dry. Its taste is like pulav which is made of chicken or mutton. Well, the only difference between Hyderabadi biryani and Karachi biryani is that plum is added to the biryani there whereas it is not added here. Advertisement
Hyderabadi Biryani
Ingredients
Mutton- 500 gms
Basmati rice- 2 cups
Onions- 2 thinly sliced
Curd- 1 cup
Mint leaves- 1/2 cup chopped
Coriander leaves- 1/2 cup chopped
Ginger garlic paste- 2 tbsp
Garam masala powder- 1 tbsp
Red chilli powder- 1 tbsp
Cumin powder- 1 tbsp
Coriander powder- 1 tbsp
Green cardamom- 4-5
Cloves- 4-5
Cinnamon stick- 1
Bay leaves- 2
Salt- to taste
Ghee- 2 tbsp
Oil- 1 tbsp
Milk- 1/2 cup
Saffron- 2 to 3 strands
Coal for milk
How to make
Marinate mutton in curd, ginger garlic paste, garam masala powder, red chilli powder, cumin powder, coriander powder, salt, mint leaves and Marinate with coriander leaves. Refrigerate it for at least 2 hours or overnight. Heat ghee and oil together in a large vessel. Add chopped onions and fry till golden brown. Now heat a vessel and add marinated mutton to it and cook for 10-15 minutes till the mutton is half cooked. Boil water in a separate vessel and add soaked rice, bay leaves, cardamom, cloves and cinnamon sticks. Cook the rice till it is 70% cooked. Drain the water and keep the rice aside. In the same vessel, layer the half cooked mutton at the bottom. Add cooked rice over it and spread it evenly. Mix saffron in warm milk in a small bowl and pour it over the rice. Cover the vessel with a lid and seal it with flour or aluminium wrap. In a separate small bowl, heat a small piece of coal on the stove till it turns red. Place the hot coal in a small steel bowl or onion shell and place it in the center of the biryani pot. Immediately pour 1-2 tablespoons of ghee over the hot coal and cover the pot with a lid for 5-10 minutes so that the biryani starts to smoke. After 10 minutes, remove the lid and remove the coal. Mix the biryani gently, making sure the smoked flavor gets mixed into the rice and mutton. Serve hot with raita and chutney. If you like eggs, you can also top it with boiled eggs or fried Hyderabadi potatoes
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