HYDERABADI-BIRYANI.jpg
Biryanis of India

Hyderabadi Biryani

  • 15m

    prep time

  • 25m

    Cook Time

  • 20

    Ingredients

Ingredients

  • 500 grams Kohinoor Gold Extra Long Basmati Rice
  • 1 kilogram mutton (or chicken/lamb)
  • 2 cup curd
  • 2 tablespoon garam masala powder
  • 2 tablespoon garlic & ginger paste
  • 2 cup golden friend sliced onions
  • 3 green chillies
  • 2 lemon (juice)
  • 1 tablespoon meat tenderizer
  • 1 bunch mint
  • 1 bunch coriander leaves
  • 5 tablespoon cooking oil
  • 1 tablespoon red chilli powder
  • 1 pinch saffron
  • 1 pinch turmeric powder
  • 2 boiled eggs , (for decoration)
  • 50 grams cashew nuts (optional)
  • Salt to taste

Nutrition information

Nutrition information coming soon.

Preparation

  • First boil the water, add oil, salt and cook the Kohinoor Gold Extra Long Basmati Rice till it is half cooked, and keep aside.

  • Next marinate the mutton (chicken or lamb, if you prefer) by adding all the spices, curd, onion, and garlic & ginger paste. Keep aside for 1 to 1.5 hours.

  • Now put some oil in a pan and then add the marinated mutton in the bottom layer and top it with half cooked basmati rice, add mint leaves, coriander leaves and fried onions.

  • Repeat the same process twice to create 2 layers.

  • Put saffron, pre-soaked in a little milk, cook for 30 minutes, or till cooked through.

  • Garnish with fried onions, fried cashews, slit and fried green chilies.

  • Serve hot with raita and Mirchi Ka Salan.