Famous b-town actress Himachli girl Kangana Ranaut loves to cook in free time and loves to eat Hyderabadi Biryani.

By: Surabhi Yadav Updated Date: Sat, 05 Nov 2011 03:54 PM (IST)

If you want to taste Kangana’s favorite dish here is the recipe of Hyderabadi biryani for you. It is time taking which makes it seems a bit difficult but if you carefully collect the below listed things and religiously follow the steps of the procedure of making  Hyderabadi biryani, trust me you will get the best result and perfect flavour.    Ingredients for Hyderabadi Biryani:• ½ kg Basmati Rice (semi-cooked) • 1 kg Boneless Meat (washed and chopped into square pieces) • ½ tsp Red Chilli Powder • A pinch of Caraway Seeds (Shahi Zeera) • 5-6 twigs Coriander Leaves (chopped) • 5-6 twigs Mint Leaves (chopped) • 2 pinch Saffron • 1-2 Cinnamon • 500 gm Curd • 4-6 tsp Ginger-Garlic Paste • 4-6 Green Chilli • 2 Big Onions (sliced) • ¼ cup Lime Juice• 2-3 pods Cardamom


• 2-3 drops Saffron Color • 1-2 pods Clove • 2 cup Oil • Salt to taste • 2 tsp Ghee    Procedure to make Hyderabadi Biryani:•Nicely cover the pieces of meat with ginger-garlic paste. •Keep them aside to marinate for an hour.

•In the meantime, fry the sliced onions in a heated pan on low flame till onion turn light brown. •Crush the fried onions. •Now take three fourth of the total crushed fried onion, curd, red chilli powder, cinnamon, green chilli paste, cardamom, shahi zeera, coriander leaves, clove, saffron water, mint leaves and salt. Mix everything well and add it to the marinated meat. •Leave the meat as it is for 1 hour. •Make the mixture of aromatic water by adding salt (one tsp), cinnamon, clove, cardamom, mint leaves and coriander leaves in a little water. •Now spread a layer of semi-cooked rice in a heavy bottomed vessel. •Add saffron color, limejuice, ghee and the remaining crushed onions over the layer of rice. •Spread a layer of marinated meat over this, and again spread the remaining semi-cooked rice. •Now add the aromatic water in a circular motion over the rice layer. • After adding aromatic water tightly cover the vessel with a lid. Keep it on a low flame. •Remove the vessel from the flame exactly after 15 minutes. •Hyderabadi Biryani is ready to eat. Serve hot.

Posted By: Surabhi Yadav

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