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Hyderabadi Biryani

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Ingredients

  • 2 cups Rice
  • 3 cups Diced mixed vegetables(potatoes, carrots, beans)
  • 1/4 cup Dry fruits(almonds, cashewnuts)
  • 1/8 cup Raisins, glazed cherries
  • 2 Onions
  • 6 Green chillies
  • 2 tsp Ginger garlic paste
  • 1/2 tsp Turmeric
  • 2 tsp Red chilli powder
  • 1 cup Curd
  • 2 tsp Saffron
  • 2 tsp Milk
  • 1/3 cup Corriander/Mint leaves
  • 6 Green Cardamoms
  • 6 Black Cardamoms
  • 6 Cloves
  • 1 stick Cinnamon
  • 4 Bay leaves
  • 3 tbsp Ghee
  • as desired Salt

Directions For Cooking

  • Boil the rice with green and black cardamom, cloves, cinnamon, bay leaf when done drain the excess water.
  • Beat the curd to form a smooth mixture and divide into two portions. Dissolve strands of saffron and mix with one portion of curd.
  • Heat ghee in a pan, add the remaining green and black cardamoms, cloves, cinnamon, bay leaf, mace and saut� over medium heat until it begins to crackle.
  • Add onions, green chilles, ginger, garlic and saut� till golden brown, add turmeric, chilli powder and chopped vegetables and stir fry. Add the portion of plain curd and 2/3 cup water and bring it boil and cook till vegetables are cooked. Once cooked added nuts and dry fruits.
  • Process to Serve:
  • Use a baking dish. Spread a cooked vegetables mixture and then saffron curd then spread the layer of cooked rice. Cover the dish with foil.
  • Bake in pre heat over for 15 minutes. Garnish with coriander and mint leaves.

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