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Sunday, 30 August 2009

Nasi Biryani Hyderabad

Source: http://niyasworld.blogspot.com/2008_10_01_archive.html
Hyderabad Biryani



This is a rich rice dish introduced by the Moguls. This particular recipe is from Hyderabad.


PREPARATION TIME: 4 hours
COOKING TIME: 1.5 hours
SERVES: 8


INGREDIENTS (modified)

Red Chilli Powder -1 tbsp

Cardamom - 6 pods

Cinnamon -3 1”-pieces

Cloves - 10 florets

Cumin seeds - 2 tbsp

Salt -1 tbsp

Mutton -1 kg

Water -2 cups

For Rice Preparation

Chicken stock - 6 dried cubes

Ghee - 2 tbsp

Cinnamon -2, 1”-pieces

Cloves - 5 florets

Cardamom - 3 pods

Basmati rice (beras biryani) - 3 cups, washed and soaked for 10 minutes

Water - 4 cups

Saffron (za'faran) - ½ tsp

For layering

Onions (bawang merah) - 2 bulbs, sliced and fried till golden brown

Mint leaves (daun pudina) - ½ cup, chopped

Coriander leaves (daun ketumbar) - ½ cup, chopped

For Mutton Marination

Fresh plain yoghurt - 2 cups

Ginger paste - 2 tbsp

Garlic paste - 2 tbsp

Onions - 2 bulbs, finely chopped


METHOD

  1. Marinate mutton with all marinade ingredients for 3-4 hrs (or overnight).
  2. Put mutton with marinade mixture in a pressure cooker. Cook till the mutton is dry and masala cooked (1-1.5 hours). Then pressure cook with 2 cups water for 10-15 minutes. When done cook till almost dry.
  3. Heat the ghee in a pan add whole spices and rice and fry for a minute. Then add water, crumbled dried chicken stock cubes and saffron and cook covered till rice is done.
  4. Take an oven proof glass or metal dish. Place a layer of cooked rice at the bottom of the dish. Then place a layer of cooked mutton over the rice and add chopped coriander leaves and chopped mint leaves. Cover with a layer of rice and top with fried onions.
  5. Optional: Seal the dish with raw dough and cook in an oven for 10-15 minutes at 180 degrees.

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