Thursday, December 28, 2006
Meat - 1 KG BonelessBasmati Rice - 1/2kgOnion - 2 BigLime Juice - 1/4 CupCurd - 500 GMGinger Garlic Paste - 4-6 Tsp.Red Chilli Powder - 1/2 Tsp.Green Chilli - 4-6 grind into fine pastShazeera - A Pinch of ShazeeraClove - 1-2Cinamon - 1-2Cardamon - 2-3Coriander Leaves - A bunch finely choppedMint leaves - 8-10 sticks - Plucked only leavesSafron - 2 pinch of safron, immerse in waterSafron color - A pinch of color liquified with waterGhee - 2 Tsp.Oil - 2 Cup oilSalt - To taste
Wash the rice. Soak it for 10 minutes.Drain all water and keep aside.
Heat 1/2 tsp ghee on a medium flame add rice and fry for 5 mins.
Piut all masala ingredients in a belnder and grind them to fine paste.Keep aside.
Heat oil in a pan and fry onions.Add ginger garlic paste and stir fry for few mins.
Add masala paste and fry some time ( wait for oil toseparate).
Then add all diced vegetables and fry for some more time till tender.
Take curds and beat them nicely. Add these curds along with one cup of water (as required) to cook rice,and bring it to boil. Add salt and fried rice, cover the lid and reduce flame. cook rice till done.
Garnish this delicious Hyderabadi Biriyani with chopped coriander leaves and fried cashews.
Serve hot with raita.