Sunday, November 16, 2008
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TIP
To prepare hydrabadi biriyani, soak the rice in specified quantity of water for half an hour and fry the rice in ghee. Don't drain the water, retain it and mix it with sour curds and pour over cooked vegetables (which have been fried with ground masala).
Friday, November 14, 2008
Hyderabadi Biriyani
Ingredients :
1) Rice = 4 cups
2) Sour curds = 2 cups
3) Water = 2 cups
4) Ghee = 2 teaspoons
5) Mixed chopped vegetables = 1/2 cup (1 potato, 1/2 Beetroot, few french beans and shelled peas )
6) Ginger-garlic paste = 2 teaspoons
7) Onions cut lengthwise = 3 medium sized
8) Garlic flakes = 5
9) Cashew nuts = 10
Grind together these ingredients in the order specified-
1) Baby onions = 6
2) Green chillies = 3
3) Cardamons = 5
4) Daal-cheeni = 1/2 Inch long
METHOD:
1) Heat a little ghee in a non-stick container and fry rice in it.
2) Fry a little oil in a cooker and fry garlic flakes till they are brown.
3) Fry onions in a cooker till they are golden brown.
4) Add the ground masala and chopped vegetables and cook them.
5) When they are done, pour sour curds, water and rice alongwith a salt.
6) Close the cooker and continue cooking till a whistle comes.
7) After the pressure gets reduced open the cooker and garnish with cashewnuts fried in ghee.
8) Transfer in a casserole, if u intend to eat this dish later.
9) serve with raitha (optional).
1) Rice = 4 cups
2) Sour curds = 2 cups
3) Water = 2 cups
4) Ghee = 2 teaspoons
5) Mixed chopped vegetables = 1/2 cup (1 potato, 1/2 Beetroot, few french beans and shelled peas )
6) Ginger-garlic paste = 2 teaspoons
7) Onions cut lengthwise = 3 medium sized
8) Garlic flakes = 5
9) Cashew nuts = 10
Grind together these ingredients in the order specified-
1) Baby onions = 6
2) Green chillies = 3
3) Cardamons = 5
4) Daal-cheeni = 1/2 Inch long
METHOD:
1) Heat a little ghee in a non-stick container and fry rice in it.
2) Fry a little oil in a cooker and fry garlic flakes till they are brown.
3) Fry onions in a cooker till they are golden brown.
4) Add the ground masala and chopped vegetables and cook them.
5) When they are done, pour sour curds, water and rice alongwith a salt.
6) Close the cooker and continue cooking till a whistle comes.
7) After the pressure gets reduced open the cooker and garnish with cashewnuts fried in ghee.
8) Transfer in a casserole, if u intend to eat this dish later.
9) serve with raitha (optional).
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