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Hyderabadi Biryani

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Hyderabadi biryani is one the popular kind of biryani. Follow these easy steps to see how to make it.
Hyderabadi Biryani recipe

Total servings: 3-4
Pre-Prep time:
Preperation time: 1 hour
Occasion: Any
Cuisine: Indian
Effort: Average
Best for: All
How to serve: Hot


For Rice:
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, and cinnamon
1 bay leaf
1 tsp black cumin seeds
For Mutton:
1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom and cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves
Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.
Masala 2:
1-2 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste
Masala 3:
1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration


For Rice:
Soak the rice in water for 20 minutes, drain and keep aside.
Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
Add rice and fry for further 2 to 3 minutes.
Add water, salt and cook till the water is absorbed. Allow rice to cool.
For Mutton:
Clean the meat, cut into pieces and soak in the yogurt.
Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
Now add the tomatoes and fry for 2 minutes.
Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.
Arranging the Biryani:
Divide rice into 3 parts and mutton into 2 parts.
Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
Pour over rice, cover and bake for 20 to 30 minutes.
Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

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