Best Hydrabadi Biriyani Recipes

 Hyderabadi Biriyani

Hyderabadi Biriyani is a world famous biriyani. Many food lovers of any countries come to visit Hyderabad for biriyani. This biriyani is also known as Hyderabadi Dum Biriyani. Actually Hyderabad is a historical place in India. And Indian government announced that Hyderabad is tourist place. This place is very famous for 'Mughal Empire'. And this spicy delicious biriyani was born at time of 'Mughal Empire'. Means this biriyani originated in 'the Nizam Kitchen's of Hyderabad. Specially meat, basmati rice, spice, garlic, mint, mint leaf's are the main ingredients of this famous biriyani. And every one try to make this famous biriyani at home. So,  to make many types of Hyderabadi biriyani, follow this article steps thoroughly.

Hyderabadi Biriyani Recipes

Actually 4 types of Special Hyderabadi biriyani is available in Hyderabad. Hyderabadi chiken biriyani, Hyderabadi veg biriyani, Hyderabadi mutton biriyani and Hyderabadi dum biriyani. And these 4 types of biriyanis have 4 different process and recipes.

Hyderabadi Biriyani Recipe Veg:

Preparation For Biriyani Rice:

Water - 24 Cups

Bay Leaf - 6

Cinnamon Stick - 3 Inch

Aniseed - 3 star

Oil - 6tsp

Cloves - 1.5 tsp

Pepper - 1.5 tsp

Salt - 3 tsp

Basmati Rice - 4.5 basmati rice will be soaked for 20 minutes

Preparation For Biriyani Gravy:

Oil - 6 tbsp

Ghee - 3 tbsp

Bay Leaf - 3

Cloves - 1.5 tsp

Cinnamon Stick - 6 inch

Aniseed - 3 star

Cardamom - 12

Caraway Seeds - 3 tsp

Onion - 3 onion finely chopped

Vegetables - mix vegetables as you wish

Ginger-Garlic Paste - 3 tsp

Curd - 3 cup

Turmeric Powder - 1.5 tsp

Red Chili Powder - 3 tsp

Salt - 3 tsp

Coriander-Mint Paste - 6 tsp

Biriyani Masala Powder - 6 tsp

Paneer Cubes - 45

Other Ingredients:

Pudina - 0.75 cup chopped pudina

Coriander - 0.75 cup chopped Coriender

Barista - 1.5 cup

Ghee - 3 tbsp

Biriyani Masala Powder - pinch of masala powder

Wheat - for seal as you wish

Hyderabadi Dum Biriyani Recipe Veg Process:

First of all take a large bowl. And then 8 cups water with 2 bay leaf, 1/2 tsp cloves, 1 inch cinnamon stick, 1/2 tsp pepper, 1 star aniseed, 1tsp salt and 2 tsp oil will be mixed on the bowl. Then add 1.5 cup basmati rice and soaked for 20 minutes and stir well. And boil it for 8-10 minutes. But do not cook the rice completely. Now to stop cooking process throw the cook water, rinse with cold water and keep aside. Now it's time for biriyani gravy. Take a large kadai and get into heat. Then give 2tsp oil and 1 tbsp ghee. Then add 1 bay leaf, 2 inch cinnamon stick, 1/2 tsp cloves, 1 star anise, 4 cardamom, 1 tsp shah jeera. Now sauté these ingredients for a mixing. After good mixing then add 1 finely chopped onion, 1 tsp ginger garlic paste and saute well. Then add the vegetables and saute it for 2 minutes. After 2 minutes then add 0.75 cup curd, 1 tsp chili powder, 1/2 tsp turmeric powder, 2 tsp biriyani masala powder, 1 tsp salt and 2 tsp coriander-mint paste. Now saute it on low flame for 3-4 minutes. Then add 1 cup water and cook for 15 minutes till the vegetables are almost cooked. Then add panner cubes and mix them well. And now the gravy is done.

How To Layering Dum Biriyani Veg:

Firstly take a pot and create a spread thick gravy layer. Then give cooked rice as a upper layer and spread few chopped mint, coriander, barista and saffron water. Then again spread a thick gravy layer as a third layer. Then again spread cooked rice with saffron water, barista and biriyani masala. Then after the 4th layer give 1tbsp ghee, mint, coriander for flavour. Then close the pot and seal with wheat dough. Now it keeping with low flame for 15 minutes for properly cook rice, vegetables in presence of steam or dum. After 15 minutes now here is ready your Hyderabadi dum biriyani veg recipe.

Hyderabadi Biriyani Chiken Recipe:

Preparation For Biriyani Rice:

Water - 24 cups

Bay Leaf - 6

Cinnamon Stick - 3 inch

Aniseed - 3 star

Oil - 6 Tsp

Cloves - 1.5 tsp

Pepper - 1.5 tsp

Salt - 3 tsp

Basmati Rice - 4.5 basmati rice will be soaked for 20 minutes

Preparation For Chiken Gravy:

Chiken - 1/2 kgs

Curd - 100 gm

Ginger Garlic Paste - 1.25 tbsp

Garam Masala - 1/2 tbsp

Salt - 1/2 tsp

Red Chili Powder - 1/2 to 1 tsp

Turmeric Powder - 1/4 tsp

Lemon Juice - 1 tbsp

Bay Leaf - 1

Green Cardamoms - 4

Cloves - 6

Cinnamon - 1 inch

Anise - 1 star

Caraway Seeds - 3/4 tsp

Strand Mace - 1

Hyderabadi Biriyani Chiken Recipe Process:

First of all take a large bowl. And the 8 cups water with 2 bay leaf, 1/2 tsp cloves, 1 inch cinnamon stick, 1/2 tsp pepper, 1 star aniseed, 1 tsp salt and 2 tsp oil will be mixed on the bowl. Then add 2 cups basmati rice and soaked for 20 minutes and stir well to boil it for 8-10 minutes. But do not cooked the rice completely. Now to stop cooking process throw the cook water, rinse with cold water and keep aside.  Now it's time for chiken gravy process. Take a large bowl and add in bowl 1/2 kgs chiken, 100gm curd, ginger garlic paste 1.25 tbsp, salt 1/2 tsp, red chili powder 1/2 to 1 tsp, turmeric powder 1/4 tsp and lemon juice 1 tbsp. Now mix the chiken with this ingredients very well. And  marinate chiken will be cover and set aside for minimum 1 hour. After 1 hour then take a karai and heat oil in low flame. Then add in the karai 1 bay leaf, 4 green cardamoms, 6 cloves, 1 star anise, 3/4 tsp caraway seeds and finely sliced onion for barista. And saute these ingredients whenever it comes barista color. After Coming barista color then add the marinated chiken. And saute it for 5 minutes. Then after 5 minutes cover the chiken for the completely cooked. And after 5 minutes check the chiken and if chiken is almost ready then you can add for tasty taste 1/4 cup curd, 1 tsp garam masala, 1/4 tsp redc chili powder, 1 slit green chili powder and 2 tbsp mint leafs. And mix it very well. The the chiken is ready. Now it's time for biriyani layer.

How To Layering Chiken Biriyani:

First take a big bowl and then spread chiken as a lowest layer part. Then spread rice as a upper part of chiken. Again spread whole chiken as a second layer part. Then spread whole rice as a top part. After the layer spread barista, ghee, rose water, mint for flavor. And seal the pot wheat dough, and it keeping with low flame for 15 minutes for properly cook rice,chiken in presence of steam or dum. After 15 minutes here is ready you Hyderabadi Chiken Dum Biriyani.

Hyderabadi Biriyani Mutton Recipe:

Preparation For Biriyani Rice:

Water - 24 cups

Bay Leaf - 6

Cinnamon Stick - 3 inch

Aniseed - 3 star

Oil - 6 tsp

Cloves - 1.5 tsp

Pepper - 1.5 tsp

Salt - 3 tsp

Basmati Rice - 4.5 basmati rice will be soaked for 20 minutes

Preparation For Mutton Marination:

Mutton - 1/2 kgs

Red Chili Powder - 1 tsp

Garam Masala - 1 tsp

Ginger Garlic Paste - 1 tbsp

Tumeric Powder - 1/4 tsp

Curd - 1/2 cup

Lemon Juice - 1.5 tbsp

Oil - 1 tbsp

Salt - 1/2 tsp

Preparation For Mutton Gravy:

Ghee - 3 tbsp

Bay Leaf - 1

Black Cumin - 3/4 tsp

Green Cardamoms - 4 pcs

Anise - 1 star

Cinnamon - 2 inch

Cloves - 8

Other Ingredients:

Onion - 2 onions sliced

Green Chili - 2

Coriander - 4tbsp

Mint Leaves - 4 tbsp

Curd - 1/2 cup

Safron - 1 pinch

Hyderabadi Biriyani Mutton Recipe Process:

First of all take a large bowl. And the 8 cups water, 2 bay leaf, 1/2 tsp cloves, 1 inch cinnamon stick, 1/2 tsp pepper, 1star anise, 1 tsp salt, and 2 tsp oil will be mix in the bowl. Then add 2 cups basmati rice and soaked for 20 minutes and stir well to boil it for 8-10 minutes. But do not cooked the rice completely. Now to stop cooking process, throw the cooked water, rinse with cold water and keep aside. Now it's time for mutton gravy process. First of all take a big bowl and add mutton 1/2 kgs, red chili powder 1tsp, garam masala 1 tsp, ginger garlic paste 1 tbsp, turmeric powder 1/4 tbsp, curd 1/2 cup, lemon juice 1 tbsp, oil 1tbsp, and salt 1/2 tsp. And marinate the mutton with these ingredients very well. Then the marinate mutton will be cover and set aside for minimum 1 hour. After 1 hour then take a karai and heat oil in low flame. Then add in the karai 3 tbsp ghee, 1 bay leaf, black cumin 3/4 tsp, green cardamoms 4 pcs, 1 star anise, 2 inch cinnamon, 8 cloves, 2 tbsp onion and mix them well in the heat karai. After coming barista color then add marinated mutton. And then saute it untill it cooks 90%. And after 90% then cover the mutton for 100% cooked. And After 10-15 minutes the mutton gravy is ready.

How To Layering Mutton Biriyani:

First take a big bowl and then spread mutton as a lowest layer part.Then spread rice as a upper part of the mutton. Again spread whole mutton as a second layer part. Then again spread rice as a top layer part. And spread barista, ghee, rose water, mint on the top layer for flavour. And seal the pot wheat dough and keeping with low flame for 15 minutes for properly cooked rice, mutton, in presence of steam or dum. After 15 minutes here it's ready your Hyderabadi Mutton Dum Biriyani.