The famous Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. It is believed that his chefs created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish
Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad, of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine. Hyderabadi biryani is a staple of Indian cuisine
Ingredients :
- 1 Kg Chicken
- 1 tbsp salt
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli paste
- 1 tbsp green chilli paste (sautéed brown onions to taste)
- 1/2 tbsp cardamom powder
- 3-4 Cinnamon sticks
- 1 tbsp cumin seeds
- 4 Cloves
- A pinch of mace
- to taste mint leaves
- 2 tbsp lemon juice
- 250 gms curd
- 4 tbsp clarified butter
- 750 gms semi cooked rice
- 1 tsp saffron
- 1/2 cup water
- 1/2 cup oil
- Garnish ingredients:
- Eggs, boiled
- Carrots, sliced
- Cucumbers
How to Make Hyderabadi Biryani
- 1.Clean the chicken . Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
- 2.Mix all of these ingredients thoroughly together.
- 3.Add curd, clarified butter, semi cooked rice, saffron, water and oil. Mix it well.
- 4.Now apply sticky dough on the sides of the pan.
- 5.Cover with lid to seal it and cook for about 25 minutes.
- 6. Hyderabadi Biryani is ready to eat. Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot.
