Hyderabadi Biryani

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Hyderabadi Biryani is a very popular Indian recipe. Learn how to make/prepare Hyderabadi Biryani by following this comfortable recipe.
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Hyderabadi Biryani Recipe • kg Basmati Rice (semi-cooked)
• 1 kg Boneless Meat (washed and chopped up into square pieces)
• 500 gm Curd
• 4-6 tablespoon Ginger-Garlic Paste
• 4-6 Green Chilli
• 2 Big Onions (sliced)
• cup Lime Juice
• tablespoon Red Chilli Powder
• A pinch of Caraway Seeds (Shahi Zeera)
• 5-6 twigs Coriander Leaves (chopped)
• 5-6 twigs Mint Leaves (chopped)
• 2 pinch Saffron
• 1-2 Cinnamon
• 2-3 pods Cardamom
• 2-3 drops Saffron Color
• 1-2 pods Clove
• 2 cup Oil
• Salt to taste
• 2 tablespoon Ghee
Smear the pieces of meat with ginger-garlic paste.
Keep them to marinade for an hour.
In the meanwhile, fry the chopped up onions in a heated cooking pan on low burn until light brown.
Let the onions cool down and smash them.
Now add mashed deep-fried onion (only three-fourth), curd, reddish chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and table salt to the marinaded meat.
Leave the meat as it is for 1 hour.
Make the mixture of aromatic water by adding table salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.
Now spread aside a layer of semi-cooked rice in a heavy bottomed vessel.
Add saffron color, limejuice, butter and the left over mashed onions all over the layer of rice.
Spread a layer of marinaded meat all over this, and again spread aside the left over semi-cooked rice.
Now add the aromatic water in a round motion all over the rice layer.
Now tightly cover the vessel with a lid. Keep it on a low flame.
Remove the vessel from the burn precisely afterward 15 minutes.
Hyderabadi Biryani is ready to eat. Serve hot.
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