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ite Home KhanaKhazana Hyderabadi BiryaniHyderabadi Biryani
Rich rice non vegetarian preparation from cuisine of Hyderabad.
This recipe has featured on the show Khanakhazana.
Preparation Time : 1-1.30 hour
Cooking time : 41-50 minutes
Servings : 4
1 0 Google +3 6 Hyderabadi Biryani
Main Ingredients
Mutton, Basmati rice
Cuisine
Hyderabadi
Course
Rice
Level Of Cooking
High
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Ingredients
Mutton a mix of chops,marrowbone and shoulder pieces500 gramsBasmati rice 1 1/2
cupsSalt to tasteBay leaves 2 Green cardamoms 10 Black peppercorns 25-30 Cinnamo
n 3 inch sticksOil 1 tablespoon + to deep fryOnions sliced5 largeCaraway seeds (
shahi jeera) 1/2 teaspoonCloves 10 Ginger paste 1 tablespoonGarlic paste 1 table
spoonRed chilli powder 1 tablespoonYogurt 1 cupFresh coriander leaves torn2 tabl
espoonsFresh mint leaves torn2 tablespoonsPure ghee 4 tablespoonsBlack cardamoms
2 Saffron (kesar) mix in 1/4 cup milka few strands
Method
Step 1
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves
, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and
cook till three fourth done.
Step 2
Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion
slices till golden. Drain and place on an absorbent paper. Grind caraway seeds,
one cinnamon stick, remaining black peppercorns, cloves and remaining green card
amoms to a fine powder and set aside. Step 3
Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. A
dd the spice powder, red chilli powder, half the fried onions crushed, yogurt, c
oriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it
marinate for about two hours in the refrigerator. Step 4
Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and s
aut till fragrant. Add remaining onions and saut till light golden. Add marinated
mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat
and cook till almost done. Step 5
Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer
. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread t
he remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Se
rve hot with a raita of your choice.
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