Hyderabadi Biryani House | Hyderabadi Biryani |Recipe

Hyderabadi Biryani House | Hyderabadi Biryani |Recipe is a popular dish from the city of Hyderabad, India. It is a rich and flavorful rice dish that is made with a variety of spices, meat (usually chicken or mutton), and vegetables. It is known for its unique blend of flavors, which include saffron, cardamom, bay leaves, and cinnamon among others. The dish is traditionally cooked on a slow fire in a sealed pot, which helps to retain the moisture and flavor of the ingredients.

Hyderabadi Biryani House | Hyderabadi Biryani |Recipe is made with long-grained Basmati rice, which is cooked with meat and vegetables along with spices. The process of making biryani is quite elaborate and requires a lot of skill and patience. The biryani is usually served with raita (a yogurt-based condiment) and mirchi ka salan (a spicy gravy made with chilies) to balance out the flavors. 

Hyderabadi Biryani is a delicacy that is enjoyed by people all over the world and is considered one of the most popular dishes in Indian cuisine. The dish is also known for its nutritional value, as it contains a good balance of carbohydrates, proteins, and vitamins.Hyderabadi Biryani recipes with the perfect balance of spices and ingredients, cooked with the traditional method to retain the authentic taste and flavor.

Ingredients:

• • 2 cups Basmati Rice
• • 1 lb boneless chicken or mutton
• • 1 onion, finely sliced
• • 2 tomatoes, finely chopped
• • 2 tbsp ginger-garlic paste
• • 1 tsp red chili powder
• • 1/2 tsp turmeric powder
• • 1/2 tsp cumin powder
• • 1/2 tsp coriander powder
• • 1/2 tsp garam masala powder
• • 2 cups yogurt
• • 1/4 cup oil or ghee
• • 2 cups water
• • Salt to taste
• • A few saffron strands
• • 1/4 cup milk
• • 1/4 cup fried onions
• • 2 tbsp chopped mint leaves
• • 2 tbsp chopped cilantro

Instructions:

• 1. Soak the rice in water for 30 minutes. Drain and set aside.
• 2. In a pan, heat oil or ghee and add sliced onions. Fry until golden brown.
• 3. Add ginger-garlic paste and fry until the raw smell goes away.
• 4. Add the chicken or mutton and fry until the meat turns brown.
• 5. Add chopped tomatoes, red chili powder, turmeric powder, cumin powder, coriander powder, and garam masala powder. Mix well.
• 6. Add yogurt and stir until it is well combined.
• 7. Add 2 cups of water and bring it to a boil.
• 8. Add the soaked and drained rice to the pan. Mix well.
• 9. Add salt to taste.
• 10. Soak saffron strands in 1/4 cup of milk for a few minutes.
• 11. Add the saffron milk to the pan and mix well.
• 12. Cover the pan with a tight-fitting lid and cook on low heat for 20 minutes or until the rice is cooked and the water is absorbed.
• 13. Once the biryani is done, turn off the heat and let it sit for 10 minutes before fluffing it up with a fork.
• 14. Garnish with fried onions, mint leaves, and cilantro.
• 15. Serve hot with raita or mirchi ka salan.

Note :

that this is a basic recipe and you can adjust the spices and ingredients to your taste. Also, you can use chicken or mutton or any other meat of your choice.