Preparation Method

There are two ways of making Hyderabadi Biryani - Kachhi Biryani and Pakki Biryani.

Kacchi Biryani is prepared with Raw Meat. In this type, the meat is marinate with youghurt and then cooked with rice. The mixture is then put in a Handi ( a round earthen pot or a metallic pot) and then cooked at low heat. The Pakki Biryani is prepared with the pre - cooked meat garnished or mixed in the rice. Subsequently, the rice mixture is then cooked in the Handi with all the ingredients/masala.

Generally for the Hyderabadi Biryani, deep insertions are made in the meat for the spices to get absorbed. A paste of turmeric, chilli powder, salt, garlic, youghurt and lemon is then applied over the meat pieces. After this the cooking oil is heated in the deep cooking oil . Once the oil is heated cloves, cinammon, cardamom, chilli, powder, salt, garlic paste and onions are fried in that oil. Once the onions get reddish brown, the chicken pieces are added to it. This gravy is then left on a simmer to get cooked for 10 - 51 minutes. When the meat pieces get soft the gray is ready.

While the meat pieces are being cooked on one side, its time to get the biryani rice prepared. For the biryani rice, take the 1/2 kg of rice and wash it in flowing water. After rinsing the rice, put it into a cooker. Add 1/4 of water in ratio to the rice. Put it on 2 minutes timer and take it out half cooked. To this half cooked rice add 2-3 leaves of saffron to add color and aroma.

Now for the Biryani, take a flat vessel 12'' inch base. Pour a little of cooking oil in the vessel and then spread 1/4th of semi - cooked rice on it. On this layer spread the cooked meat/chicken over it. Repeat the procedure three times till the entire chicken and rice are laid out. The last layer would be of rice ( and not of chicken).

On the oven put a deep fry vessel, add cooking oil 2 tsp cooking oil to it. Put the sliced onion and cashew to it. Fry them till they turn golden brown. Add coconut milk to it. After stirring for a few minutes, pour these on the rice and chicken. Pour it slowly so that the layers are not distorted. Cover the vessel with a lid and cook for five minutes on a very low flame. If cooking in a microwave, the timer should be set to five minutes. minutes.WaitWait for 10 minutes before opening the vessel. See to it that there is no water left. The aroma of the biryani will tell that it is cooked.



Our Suggestions

• Hyderabadi Biryani is a delicacy of Hyderabad, as well as the most favourite food of Hyderabadis. If you are visiting Hyderabad, then you should not leave the city without savouring it.
• Hyderabadi Paan is another Indian Sweet, famous in Hyderabad. With added Gulcand, it tastes best.
• Gosht Dum Biryani, Vegetarian Biryani, Egg Biryani are some of the famous forms of Hyderabads Biryani. There is a large variety in Indian Food. It is like din places like Delhi, Lucknow and Hyderabad itself.
• Hyderabadi Biryani is usually served with the Spicy Salan and Curd/Raita. If these two are not served, ask for them - biryani tastes best with these two.

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