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Receta HYDERABADI KACHHI BIRYANI
by Mona Rizwan

HYDERABADI KACHHI BIRYANI

Biryanis are the greatest export sensation of nawabi cuisine.From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: La India North indian
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 500 gms Basmati rice washed and drained
  • 1 kg mutton cut into 2” pieces
  • 1 tbsp ginger-garlic paste
  • 5 big onions, sliced fine and fried till crisp (Birista)
  • 2 tbsp red chilli powder
  • 1 tsp turmeric
  • 2” piece raw papaya made into paste
  • 1 ½ cups beaten curd
  • 2 pinches saffron, dissolved in warm milk
  • Powder the following masala:
  • 4 pieces cinnamon
  • 2 black cardamom
  • 6 green cardamom
  • 6 cloves
  • 2 Bay Leaf
  • 1 tsp pepper
  • Whole masala for the rice:
  • 1 Black cardamom
  • 2 pieces cinnamon
  • 2 green cardamom
  • 3 cloves
  • 5 tbsp ghee or refined oil
  • A handful of chopped mint leaves and green coriander leaves
  • Salt to taste

Direcciones

  1. To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, turmeric, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
  2. Heat water (2 ½ times more than the rice).
  3. As soon as it boils, add the whole masala, rice and salt to taste.
  4. Cook the rice till ¾ done and then drain in a colander.
  5. Remove the whole masala. Melt the ghee and set aside.
  6. Take a heavy bottomed vessel and add the marinated mutton and ½ of the melted ghee. Cover with chopped mint and coriander, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.
  7. Sprinkle the remaining ghee, saffron milk and lemon juice.
  8. Cover and seal the vessel with wheat flour paste. Place over high heat for 20 to 25 minutes.
  9. Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.