Hyderabadi biryani, also known as Hyderabadi dum biryani, is a style of biryani from Hyderabad, India made with basmati rice and goat meat and cooked with the dum pukht method. Originating in the kitchens of the Nizam of Hyderabad, it combines elements of Hyderabadi and Mughlai cuisines.
Ingredients:
- Meat /Chicken 1kgs
- Rice Basmati 3 1/2 Cup /750 gms washed and soaked
- Onions 250 gms
- Tomatoes 250 gms diced
- Fresh Coriander half cup chopped
- Mint leaves 1/4cup chopped
- Yoghurt 1cup whipped
- Aarafh Biryani Mix pack 1 pack (Mixed in 1/2 cup water)
Method:
- Heat Oil / Ghee and fry onions until golden. Add Meat, Aarafh Biryani Mix and fry for 10 minutes. Add yoghurt and 4 cups of water (2 cups in case of chicken). Cover and cook on low heat until meat is tendered.
- Add tomatoes and cook on high heat until oil begins to separate from the gravy and keep aside.
- Cook separately Biryani Rice until 3/4 cooked and drain water.
- Spread half of the rice in a pot and pour meat / chicken curry. Top with remaining rice. Spread fresh coriander and mint leaves on the rice.
- Cover the pot and cook on low heat until rice is tender (5-10 minutes).
