ok here we go…..
Biryani ummm mouth waters,taste buds tangle and I just want to get there and grab the goddam Biryani now…I am from the city that is famous for food.If you are a guest of our city,we will never ever let you go without taking you to Paradise,Bawarchi,Old city.We will force you to eat out Biryani and wait till you fill your heart and stomach and then say “wah wah”.The biryani is the word for the hour,day,week,month and year here.
so,how did it arrive here.I hope it was not parceled in silver foil and mailed overnight? actually the Emperor Aurangzeb got this touch to our land when he was here in 1600.He came along with a couple of governors and one of them stayed behind…
This comes in 2 kinds the Katchi and the Pakki.The huge difference is in the preparation method.The name comes from Perisan word biriani which means fired or roasted.The nizmas kitchen boasted 49 kinds of this biryani.Another popular version is the Awadhi biryani.The vegetarian version is called Tehri .
Please find the recipe here and may your taste buds love mua….
Meat – 1 KG Boneless
Basmati Rice – 1/2kg
Onion – 2 Big
Lime Juice – 1/4 Cup
Curd – 500 GM
Ginger Garlic Paste – 4-6 Tsp.
Red Chilli Powder – 1/2 Tsp.
Green Chilli – 4-6 grind into fine past
Shazeera – A Pinch of Shazeera
Clove – 1-2
Cinamon – 1-2
Cardamon – 2-3
Coriander Leaves – A bunch finely chopped
Mint leaves – 8-10 sticks – Plucked only leaves
Safron – 2 pinch of safron, immerse in water
Safron color – A pinch of color liquified with water
Ghee – 2 Tsp.
Oil – 2 Cup oil
Salt – To taste
Cut the meat into 4″ square pieces and wash it
Add ginger garlic paste to the washed meat and Marinate it for 1 hour.
While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown.
Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand.
Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves, Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour.
After one hour take basmati rice and washed and now pour water into the rice as you cook it and add salt one tea spoon, Cinamon, Cardamon, Shazeera, Clove, Coriander leave, mint leave, Green chilli 2 cut into lenght wise. Now put on flame but when rice start cooking when the rice becomes half cookded. Then remove it flame. Drain out the water completly. Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Now cover the utensil with lid tightly. Keep it on a very low flame After 1/2 hour exactly take it out from the flame.
Now your delicious tasty Hyderabadi Biryani is ready to eat.
Serve hot with curd chutney or with Bagare Baigan Curry.
the above preparation is from the web and not by me so me too will try and let you know