how to make biryani at home recipe
Biryani is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables for the meat.
According to historian Lizzie Collingham, the modern biryani developed in the royal kitchens of the Mughal Empire (1526–1857) and is a mix of the native spicy rice dishes of India and the Persian polao.
Biryani may be a healthy supplement to your diet in addition to being a wonderful platter of food. A tasty concoction of flavours and a balanced ratio of proteins, carbohydrates, and basic ingredients make up this rice meal.
Biryani requires high-quality ingredients such as aged basmati rice, ghee, curd, saffron, powdered and whole spices, vegetables or meat etc. For example, using fresh ginger and garlic paste instead of store bought plays a huge role in the final flavor of the dish. Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines.
Hyderabad biryani is a key dish in Hyderabadi cuisine and it is so famous that the dish is considered synonymous with the city of Hyderabad. Hyderabadi Biryani is said to be more spicy and savoury. It is made in the form of Dum and has a lot of Zaffron. Combining basmati rice and chicken makes Hyderabadi biryani distinguishable from others. The presentation and the pungent spices are the hallmarks of Hyderabadi Biryani.
Ingredients
1 Kg Chicken
1 tbsp Salt
1 tbsp Ginger-garlic paste
1 tbsp Red chilli paste
1 tbsp Green chilli paste
sauteed brown onions to taste
1/2 tbsp Cardamom powder
3-4 Cinnamon sticks
1 tbsp Cumin seeds
4 Cloves Few Mint leaves
2 tbsp Lemon juice
250 gms Curd
4 tbsp Clarified butter
750 gms Semi-cooked rice
1 tsp Saffron strand
1/2 cup Water
1/2 cup Oil
For garnishing
Boiled Eggs, boiled Carrots, sliced Cucumbers
Instruction
Start with washing the chicken pieces.
Heat a cooking pot then add oil. Once the oil is enough heated add chicken, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mint leaves and lemon juice.
Mix all of these ingredients thoroughly together.
Now add curd, clarified butter, semi-cooked rice, saffron, and water. Mix it well.
Use dough to seal the lid of the Biryani as it helps in steam formation. This steam gets evenly distributed in the sealed pot and infuses flavor in the rice. Cook for about 25 minutes.
Your Hyderabadi biryani is now ready to eat.
Garnish it with boiled eggs, sliced carrots, cucumbers and serve hot. VIEW-MORE
