Biryani is a continental dish that is available in every region of Asia according to their own taste. Biryani is classified as a Persian dish because of its name that is driven by Persian word “Birian” means “fried” or “roasted”. There are different types of biryani like kachchi biryani, tehri, chicken biryani, mutton biryani, egg biryani, shrimp biryani, daal biryani and fish biryani. All these type of biryanies have different recipes in every region and named according to place like Sindhi biryani, Hyderabadi biryani, Bombay biryani etc.
Hyderabadi biryani can be cooked in two types of biryani. One is kachchi biryani in which meat is marinated with spices and yogurt and leftover a whole night before cooking and then meat is layered between rice and simmer for 1-1.5 hour. The Other is pakki biryani in which meat is marinated for 2-4 hours before cooking and cooked before layering between rice.
Basmati rice (soaked in water for atleast 1/2 an hour) – 1 1/2
Mutton – 1 1/2 kg
Onions (sliced) – 3 medium
Yogurt – 1 1/2 kg
Garlic paste (Lehsan) – 2 tsp
Ginger paste (Adrak) – 2 tsp
Lemon juice – 4 t
Mint leaves – 1/4 bunch
Prunes (Aaloobukharay) – 10 -15
Red chili powder – 2 tsp
Turmeric powder – 2 tsp
Crushed Red Chili – 2 tsp
Bay leaves medium – 2-3
Papaya Powder – 1 tsp
Cardamoms (Chhoti Ilaichi) – 3
Cloves (Laung) – 8-10
Black pepper (Kali Mirch) – 7-10
Cumin seeds (Zeera) – 2 tsp
Cinnamon sticks medium (Darchini) – 2
Saffron/ yellow color – 2 pinch
Salt – according to taste
Oil – 1 cup (according to needs)
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Biryani is the continental dish and famous for its taste. Biryani is the most favorite dish in South Asian countries. Biryani is only a dish that is very much liking by everyone. There are different types of biryani such as chicken biryani, mutton biryani, beef biryani, vegetables biryani, egg biryani and so many more. The... Read more »