HYDERABADI BIRYANI


Ingredients:

·   ½ kg Basmati Rice (semi-cooked)

·   1 kg Boneless Meat (washed and chopped into square pieces)

·   500 gm Curd

·   4-6 tsp Ginger-Garlic Paste

·   4-6 Green Chilli

·   2 Big Onions (sliced)

·   ¼ cup Lime Juice

·   ½ tsp 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 cups Oil

·   Salt to taste

·   2 tsp Ghee


Method:

·   Smear the pieces of meat with ginger-garlic paste.

·   Keep them to marinate for an hour.

·   In the meanwhile, fry the sliced onions in a heated pan on low flame till light brown.

·   Let the onions cool down and crush them.

·   Now add crushed fried onion (only three-fourth), curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt to the marinated meat.

·   Leave the meat as it is for 1 hour.

·   Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water.

·   Now spread a layer of semi-cooked rice in a heavy bottomed vessel.

·   Add saffron color, lime juice, ghee and the remaining crushed onions over the layer of rice.

·   Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice.

·   Now add the aromatic water in a circular motion over the rice layer.

·   Now tightly cover the vessel with a lid. Keep it on a low flame.

·   Remove the vessel from the flame exactly after 15 minutes.

·   Hyderabadi Biryani is ready to eat. Serve hot.