Hyderabadi Biryani Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Hyderabadi Biryani

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :1:0
Cals/Serving    :958

Ingrediants

INGREDIENTS
1/2 cup butter
Salt -- to taste

SET ONE
2 pounds chicken -- medium-size pieces
8 mint leaves
1 cup yogurt
1 small onion -- crushed or grated
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon turmeric
10 rose petals

SET TWO
1 stick cinnamon stick (1 inch)
3 cardamom
4 whole clove

SET THREE
5 black peppercorns
1/4 teaspoon anise seed
1 pinch saffron
1 small piece nutmeg
1 tablespoon khus-khus (poppy seeds)

SET FOUR
3 cups basmati rice
1 stick cinnamon stick (1 inch)
2 cardamom
2 cups cream or milk of 1 medium-sized coconut
3 cups water
10 cashew nuts
2 bay leaves
1/2 cup finely chopped onion
1 tablespoon chopped green chiles

Preparation

Powder Set 2. Mix it with the ingredients of Set 1 and keep aside for 10 minutes. Then cook on high heat for 10 minutes or until the liquid evaporates. Remove from heat and keep aside.

Powder Set 3 and keep aside.

Wash basmati rice, drain water and keep aside.

In a wide skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns brown. Now add rice and fry for two minutes on medium heat.

Next add powdered Set 3, chicken, coconut milk and water. Stir well, cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and let cook. Stir periodically and use a good lid to cover skillet so that aroma does not escape.