Hyderabadi Biryani

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Overview:
Hyderabadi Biryani is a hallmark of the Nizami cuisine, famous for its complex flavors and layers. It's typically made using the "Dum" method, where raw marinated meat and partially cooked rice are sealed and cooked over low heat.

Origin:
It originated in the royal kitchens of the Nizams of Hyderabad and is a blend of Mughlai and Persian influences.

Nutritional Facts (per serving):

  • Calories: 550 kcal
  • Protein: 32g
  • Fat: 18g
  • Carbohydrates: 72g

Ingredients:

  • 500g basmati rice
  • 1 kg chicken or mutton
  • 1 cup yogurt
  • 2 large onions (fried)
  • 2 tbsp ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1/2 cup fresh coriander leaves
  • 1/4 cup mint leaves
  • Saffron soaked in warm milk
  • Whole spices (cloves, cardamom, cinnamon, bay leaves)
  • Ghee or oil

How to Make:

  1. Marinate the Meat: Marinate chicken/mutton with yogurt, ginger-garlic paste, turmeric, red chili powder, and half of the fried onions. Let it sit for 3-4 hours.
  2. Cook the Rice: Parboil basmati rice with whole spices until 70% cooked. Drain and set aside.
  3. Layering: In a heavy-bottomed pan, spread a layer of marinated meat, followed by rice. Sprinkle saffron milk, coriander, mint, and remaining fried onions. Drizzle some ghee on top.
  4. Dum Cooking: Seal the pot with dough or foil and cook on low heat for 45 minutes until fully cooked.
  5. Serve: Serve hot with raita or mirchi ka salad
For more such recipes Indian cuisine 


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