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Famous Hyderabadi Biryani

 Hyderabadi biryani is a famous and aromatic dish that originates from Hyderabad, India. It is a type of biryani, a mixed rice dish, which is particularly known for its unique blend of spices and cooking technique.

In Pakistan, Hyderabadi biryani often serves as a cultural connection for those with ancestral roots in Hyderabad, India. It is a dish that not only represents the culinary expertise of the Hyderabadis but also serves as a bridge between the cultures of India and Pakistan. It is often prepared for special occasions, family gatherings, and communal meals, preserving the culinary heritage of the Hyderabadis in Pakistan.


Recipe in English:

Ingredients:

1. Javitri (Mace) 3 blades 

2. Jaifil (Nutmeg) ½ piece

3. Hari elaichi (Green cardamom) 7-8

4. Zeera (Cumin seeds) 1 tsp

5. Kala zeera (Caraway seeds) 1 tsp

6. Sabut kali mirch (Black peppercorns) ½ tsp

7. Badi elaichi (Black cardamom) 2

8. Badiyan ka phool (Star anise) 1

9. Laung (Cloves) 5-6 

10. Darchini (Cinnamon sticks) 2

11. Sabut dhania (Coriander seeds) 1 tsp

12. Tez patta (Bay leaves) 2

13. Chicken mix boti 1 kg

14. Adrak lehsan paste (Ginger garlic paste) 2 tbs

15. Paprika powder ½ tbs

16. Haldi powder (Turmeric powder) ½ tsp

17. Namak (Salt) 1 & ½ tsp or to taste

18. Lal mirch powder (Red chilli powder) 2 tsp or to taste 

19. Chicken powder 1 tbs

20. Prepared spice mix 1 tbs

21. Pyaz (Onion) fried 1 Cup

22. Lemon juice 3-4 tbs

23. Hari mirch (Green chilli) crushed 1 tbs

24. Hara dhania (Fresh coriander) 2-3 tbs 

25. Boiling water as required

26. Namak (Salt) 1 tbs

27. Sirka (Vinegar) 2 tbs

28. Hari mirch (Green chillies) 3-4

29. Chawal (Rice) sella 750g (soaked for 30 minutes)

30. Ghee ¼ Cup

31. Zafran (Saffron) ½ tsp

32. Kewra essence 1 tbs

33. Khoya ¼ Cup

34. Podina (Mint leaves) chopped 3-4 tbs 

35. Water hot ½ Cup or as required 

36. Dahi (Yogurt) whisked 250g

37. Podina (Mint leaves) chopped 1-2 tbs 

38. Pyaz (Onion) fried 

39. Ghee ¼ Cup


Directions:

Step#1: In a spice mixer,add mace,nutmeg,green cardamom,cumin seeds,caraway seeds,black peppercorns, black cardamom,star anise,cloves,cinnamon sticks,coriander seeds,bay leaves and blend coarsely.Spice mix is ready!

Step#2: In a bowl,add chicken,ginger garlic paste,paprika powder,turmeric powder,salt,red chilli powder, prepared spice mix (1 tbs),fried onion,lemon juice,green chilli,fresh coriander and mix well,cover & marinate for 2 hours in refrigerator.

Step#3: At this point,marinade can be stored in an airtight container for up to 1 month in freezer.

Step #4: In boiling water,add salt,vinegar,green chillies,rice & boil until 3/4th done then strain & set aside.

Step#5: In a pot,add marinated chicken,ghee,saffron,kerwa water,khoya,mint leaves & mix well.

Step#6: Add hot water & mix well.Then, Add yogurt & mix well.

Step#7: Add mint leaves,boiled rice,remaining prepared spice mix,fried onion,remaining boiled rice and ghee,cover & cook on high flame to build up the steam (4-5 minutes) then turn flame to low and steam cook for 25-30 minutes.

Final step: Serve with salad & yogurt raita.


Recipe in Urdu:

،مصالحہ مکسر میں جاوتری، جائفل ،ہری الائچی، زیرہ ،کالا زیرہ ،ثابت کالی مرچ ،بڑی الائچی، بادیان کے پھول ،لونگ، دارچینی، ثابت دھنیا اور تیز پات ڈال کر اچھی طرح بلینڈ کر لیں ـ مصالحہ مکسچر تیار ہے

باول میں چکن، ادرک لہسن پیسٹ، پیپریکا پاؤڈر، ہلدی ،پاؤڈر، نمک، لال مرچ پاؤڈر ،تیار شدہ مصالحہ جات، فرائیڈ پیاز ،لیمن جوس، ہری مرچ اور ہرا دھنیا ڈال کر اچھی طرح مکس کریں اور ڈھک کر دو گھنٹے کے لیے ریفریجریٹر میں میرینیٹ کر لیں

اس پوائنٹ پر میرینیٹ کو ہیئر ٹائٹ کنٹینر میں ڈال کر ایک مہینے تک فریزر میں سٹور کر سکتے ہیں 

ابلے ہوئے پانی میں نمک، سرکہ، ہری مرچیں اور چاول ڈال کر تین چوتھائی ہونے تک ابالنے پھر سٹرین کر کے سائیڈ پر رکھ دیں

،برتن میں میرینیٹڈ چکن، گھی، زعفران، کھیوڑا کھویا اور پودینہ ڈال کر اچھی طرح مکس کرلیں 

-گرم پانی شامل کریں اور اچھی طرح مکس کر لیں

دہی ڈال کر اچھی طرح مکس کریں- پودینہ، ابلے ہوئے چاول ،باقی تیار مصالحہ جات، فرائیڈ پیاز، باقی بچے ہوئے ابلے ہوئے چاول اور گھی ڈال کر ڈھک لیں اور تیز انچ پر سٹیم بنا لیں (چار سے پانچ منٹ تک ) پھر چولہا ہلکا کر دے 25 سے 30 منٹ کے لیے سٹیم کک کر لیں 

سلاد اور دہی رائتہ کے ساتھ سرو کریں۔


You can also see the yummiest recipe of Hyderabadi biryani from the given video:


Watch it, make it and Enjoy it.


Serving:

Hyderabadi biryani is often served with raita (a yogurt-based side dish), mirchi ka salan (a spicy chili curry), and hard-boiled eggs. It’s a complete meal, balancing rich flavors with cooling elements like yogurt.Hyderabadi biryani is cherished for its intricate layers of flavor, the tenderness of the meat, and the perfect texture of the rice, making it a beloved dish not only in India but also globally.




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