Originally posted by: guess_gallery
for a second i felt is adi bhai practicing homeopathic medicine...coz they too ask plenty of question...
try this one😉
HYDERABADI BIRYANI
The ultimate of Nawabi cuisine.Cooked in the tandoori style- a
rich preparation of rice and mutton
INGREDIENTS
Basmati Rice 500 gms.Mutton cut into small pieces 1kg.Garam Masala 2 tsp.
Red chilies 6 nos.Cashewnuts A handful Onions (sliced fine and fried till crisp) 5 nos.Cloves 2 nos.Dalchini 2 pieces Elaichi 3 nos.Green chilies 6 nos.Kothmir, chopped 1small bunchPudina chopped 1 small bunchGinger Garlic paste 3 tsp.Saffron (dissolved in cup milk) 2 pinches Curd beaten 1 cup Lime juice 2 nos.Eggs boiled 4 nos.Ghee /Oil 5 tbsp.Salt to taste
METHOD
1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten
curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, of the fried onion, one
teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1 cups warm water.
Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt
to taste.
8.Add enough warm water. Cook till rice is done, remove
and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala
and fried onion.
Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1
lime.
12.Cover with rice, followed by a mutton layer. Finish with a
rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20
minutes. Serve hot, garnished with eggs cut into halves
P.S: if u dont get some thing...plz dont ask me..coz i am also trying to figure out.