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Hyderabadi Biriyani Andhra Cuisine

Description	Hyderabadi Biriyani Recipe : Mutton biriyani - Hyderabadi style Add to favorites
Cuisine Style	Andhra Cuisine
Recipe by	Mrs Kiseena Sanath (Click Here to view more recipes from Mrs Kiseena Sanath )
Servings	3 Adult(s)
Rating
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Ingredients for Hyderabadi Biriyani Recipe

Meat/mutton - 1 kg
Basmati rice - 1/2 kg
Onions(big) - 2 nos
(sliced thinly)
Lime juice - 1/4 cup
Curd - 500 gm
Ginger-garlic paste - 4 - 6 tsp
Red chilly powder - 1/2 tsp
Green chillies - 4 - 6 nos
(grind into a fine paste)
Shahzeera(Black cumin seeds) - A pinch
Cloves(Grambu) - 1 - 2 nos
Cinnamon(Karugapatta) - 1 - 2 nos
Cardamom(Elakka) - 2 - 3 nos
Coriander leaves - A bunch
(finely chopped)
Mint leaves(Pudhina) - 8 - 10 sticks
(only the leaves)
Saffron - 2 pinches
(immersed in water)
Saffron color - A pinch
(liquified with water)
Ghee - 2 tsp
Oil - 2 cups
Salt - As reqd




Preparation Method of Hyderabadi Biriyani Recipe
1)Cut the mutton into 4" square pieces and wash it well. 2)Rub ginger-garlic paste onto the washed meat and marinate it for 1 hour. 3)Heat oil in a pan or a kadai. 4)Fry the onions on a low flame, till it becomes golden brown. 5)Remove the golden brown onions from the oil and spread it on a plate. When it cools, crush it with your hand. 6)Add curd, 3/4th of crushed fried onion, red chilly powder, green chilly paste, cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, saffron water, salt and remaining part of the oil into the marinated meat and leave for 1 hour. 7)After 1 hour, cook the washed basmati rice along with water and salt along with cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, 2 green chillies(cut length wise). 8)When the rice becomes half cooked, remove from flame. Drain out the water completely. 9)Spread this half cooked rice on the marinated mutton. Upon the rice layer, spread lime juice, saffron color and ghee and remaining part of the crushed onion. 10)Cover the utensil with a tight lid. 11)Keep it on a very low flame for 30 mins. 12)Remove from flame after 30 mins. :- Serve hot with curd chutney.

Comments by Visitors for Hyderabadi Biriyani

Name	Tatiana
Rating
Comments	If you realy follow the instraction it will come out well ,cooker not require, but one think how is baryani good without golden raisins and cashew nuts? Not much.Just one`s add it , i promise you will love it. Test Like in the restaurant,,,,,Bombay , Chapati Beach. YAMY.....
Name	ashika
Rating
Comments	Excellent!!!!!!!!!!!!!!
Name	kyz
Rating
Comments	wat i think is all u hindu poofter dicks should lean some english then try talkin kk
Name	sam
Rating
Comments	i tried this recipe twice but the result turned below my expectation what to tell i never though it would let me down so much
Name	Jihan
Rating
Comments	Itz a beautiful recipe.Itz a must try.2day `m going 2 try it on chicken.
Name	SR
Rating
Comments	it came out very well but i cooked the mutton first.the ingredients used r real good,but the cooking instructions were vague.i used my own cooking skills wit the ingredients told and it came out really well twice.
Name	Ramesh
Rating
Comments	Recepie Detail is not furnished clearly.
Name	varsha
Rating
Comments	Well i was disappointed with it......What i felt was that the mint leaves spoiled the entire thing.........I suggest not to use it.....Otherwise I think it would have turned out good.
Name	Nandana
Rating
Comments	i`m really disappointed with this receipe..with lot of expectation i made this curry and it turned out sooooooo horrible that i cant even think....i dont knw why it came like that....is it necessary to cook the mutton before marinating it...???anyway hopelesssssss really i mean it...
Name	pablo unnikrishnan
Rating
Comments	keep the vessel on top of a tawa so that it doesnt burn on down.And seal the lid of the vessel with some dough or wet duster leaving some space at one end.When steam comes out of the hole.it is underdtood that biriyani is done.
Name	Sai Ashok
Rating
Comments	Hi, No need to Tomato for this recipe? No need to pressure cookthe mutton? I think Curd is used for tomato. I never tried briyani without tomato, I used to combine both. Let me try your recipe. Will this be good for chicken briyani too? Thanks
Name	Amar
Rating
Comments	Wonderful recipe, got so many complements........ Thanks a lot for the recipe.
Name	Dr Shoma Vidyadharan
Rating
Comments	thanks ma`am, the dish is really tasty..
Name	rit
Rating
Comments	its a very good dish who ever want to eat yammi,yammi.... biryani then they can try it
Name	sunita
Rating
Comments	Thanks for this recipie. First time I am making biriyani. By your recipie it came out very well. Thanks once again
Name	kishore
Rating
Comments	felt like going back to my home in hyderabad after having this biriyani. thanx for the recipe.


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Ingredients for Hyderabadi Biriyani Recipe

Preparation Method of Hyderabadi Biriyani Recipe