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| Hyderabadi Biryani | |
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| Topic Started: Jan 18 2006, 09:46 AM (1,275 Views) | |
| Post #1 Jan 18 2006, 09:46 AM | Niqaabi1210 |
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I'm lovin it. how about yall?:P Wasalmaualaikum wr wb 
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| Post #2 Jan 18 2006, 12:50 PM | saher |
Tried making it once...Came to become Gullati..If someone can post a detailed recipe on how to make a Good one,that would be great ! |
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| Post #3 Jan 19 2006, 07:22 AM | badaam_ki_kheer |
if you don't want your biryani to turn into gullati don't boil the rice too much!!!!!!!!!! as simple as that! 
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| Post #4 Jan 19 2006, 09:37 AM | saher |
Can you jot down the proper procedure for it ....your Help will be appreciated and many people like me can get benefit from it.
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| Post #5 Jan 19 2006, 10:42 AM | badaam_ki_kheer |
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ye liyo: 1 lb basmati rice 1.5 - 2 lb lamb, bone in (use some pieces from the ribs) --make sure it is tender meat Fry 2 medium onions till golden brown. Take out of the oil. Save the oil. Mix well the following: the meat pieces, the onion, some of the oil, 3/4 tbsp ginger and garlic powders each (less if using fresh paste) 2-3 green chilies, split in two 1 stick of cinnamon, broken in 3-4 pieces 6 cardamom pods, crushed by hand 6-8 cloves half a handful of cilantro leaves half tsp red chili powder 3/4 cup yogurt 1 tsp salt (more if you wish) Keep the above mix standing for about 4 hours (in the fridge) Boil the rice in twice as much water, till it is halfway cooked. Drain. Place the mix at the bottom of a baking pan (the blue pans you get here for roasting are good, or else an aluminum baking dish will do). Spread the rice on top of the mix. Heat up a pinch of saffron in half a cup of milk, and spread the milk around on top. Cover the pan with its cover, or aluminum foil. Heat the oven to 400, and bake for about 45-60 minutes. Check around 45 min -- for doneness of meat --some like it a little chewy, others soft. By now, the fragrance of the biryani should be wafting through the house, and you should be salivating. Enjoy it with dahi ki chatni! |
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| Post #6 Jan 30 2006, 11:30 AM | Niqaabi1210 |
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I can make the best biryani in entire north america the only thing is i never tried. lol subhanAllah. wasalmaualaikum wr wb. |
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| Post #7 Jan 31 2006, 11:58 AM | badaam_ki_kheer |
i love lamb biryaniiiiiiiiii
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| Post #8 Feb 14 2006, 10:35 AM | Niqaabi1210 |
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I don't really like chicken biryani. Wasalmaulaikum warhamtullah. |
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| Post #9 Feb 15 2006, 06:23 AM | badaam_ki_kheer |
| chicken biryani is not that bad........... |
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| Post #10 Feb 24 2006, 09:25 AM | divya |
Missing Hyderabadi Biryani a Lot
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| We All say we have Time, But None of us know how much of it do we have left. | |
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| Post #11 Mar 14 2006, 08:59 PM | badaam_ki_kheer |
i had it a couple of weeks ago..i think im gonna have it again this week.......... murghi ki biryani and dahi ki chatniiiiiiiiii |
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| Post #12 Mar 23 2006, 08:28 AM | divya |
u making me jelous |
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| We All say we have Time, But None of us know how much of it do we have left. | |
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| Post #13 Mar 23 2006, 01:20 PM | badaam_ki_kheer |
i had it again today sorry lol 
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| Post #14 Jun 28 2006, 04:53 AM | F.R.I.E.N.D.S |
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There is no comparison of Hyderabadi biryani with other biryanies.... My fav is Hyd Biryani.......and i am missing a lot...... |
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| Post #15 Jun 28 2006, 06:57 AM | naaz |
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why don't u all learn to prepare it?
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| Post #16 Jan 19 2007, 11:42 AM | faiz4naied |
well hyderabadi biryani ki baat hi kuch aur hai, aur har koi use nahi bana sakta, agar kerala wali biryani khaoge to biryani bolna bhool jaoge, aur bengali biryani khaoge to biryani nahi gullati bologe............i too miss hyderabadi birya very much didnt had it since three years so plz jalao mat hum ko ki kal biryani khaoongi, aaj biryani khaya hai ya kal biryani khai thi karke............plz |
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| storm chaser......................faiz4naied | |
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| Post #17 Aug 27 2007, 01:27 AM | shakes |
hahahaha... Faiz Bro' really jalan hoti hai na... Mujhe bhi hoti thi,,, ek din mummy se tareekha mangwaya phir jis din paka raha tha us din zara bhi doubt hota to phone kar leta aur line per aa jaata, us din to khair zara bhi khaas nahi bani thi lekin 3-4 times banane k baad to sab ki chhutti kar di, Phir apne ek pakistani dost ko daawat per bulakar khilaya wo to yakeen nahi kiya pehle k maine banai hai, phir maine kaha "Oe asi v phatte chak deangey... Kya samjhe re hyderabadion ku" hahahahahaahh.. Bus yehi hasi mazaak doston se gupshup ka bahana banakar ghair mumalik mein dil behla lete hain. Wo to bhala ho is forum k Admin ka jisne pardes mein rehne wale hyderabadion ko jamaa hone ka ek zariya banakar diya... |
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 [size=7]"Don't Hate Anyone, Our Lords Every Creation Is Soo Beautiful"[/size] | |
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| Post #18 Aug 18 2008, 03:30 PM | Admin |
| Asalamu-alaikum. Ap sub musalman bhaiyoun(brother's) aur bhaino(sister's) ko, Hi n hello! Mein ap ko apna tarikha batoun gi,ap us tarikhay ko koshish ker k dekh yeh, mein yahen do janey khaney k tariqha bata rahi hoon,umid hay ki woh do k liya muqtaser ho jayaga |
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| Post #19 Aug 18 2008, 05:41 PM | Admin |
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Hi n hello! Mein ap ko apna tarikha batoun,ap us tarikhay ko koshish ker k dekh yeh. mein yahen do janey khaney k tariqha bata rahi hoon,umid hay ki woh do k liya muqtaser ho jayagi,aur ap subko pata hay jis ko andaza ata hay toh unko muskil nahi hogay, Toh hum apko apna tarikha bataey hai: Ingredients: (kin kin chizoun ka istamal). 1pound(one-n-half kg).(Chicken,goat or beef) 3glass of basmati rice.(Chawal). 1 big size of onion(piyas). 1t/s of fresh ginger n garlic paste(no water). 3t/s salt(namak) or salt for taste. 2t/s pisa huva nariyal(coconut paste), 1/2 t/s turmeric(haldi), 1/2 t/s garam masala powder n also keep sepratly(sabit garam masala jasey ki do loung,do elachi,ek badi si dal chini usko toud lo tukrey ker lo) 4-6 green chilli(hari mirch) Handfull of Mint(pudina) n cinemon(kotmir).just d leaves. 1 big lemon(nibu)(take out d juice). 1/2 cup of yogurt(curd,gada dhayin)(without water) pinch of saffron(kaser yeh zafran). Little bit use of milk. 1 tea cup or glass of oil. METHOD: 1st(phela) piyas ko barik kat lo khadi piyas phir stove(cuhlay) per taiyl(heat d oil) ko garam ker lo phir us mein piyas Ko fry(tal lo) ker lo, sim d stove while frying d onion(dhimi ach per tal lo aur bich bich mein achay se hiloa) phir usko. Brown hoay tub tek fry kero(jalo meth) uske baad piyas ko ek bowl or plate mein nikal ko zara bhi tayl nahi chutna nikal tey waqth,phir us k baad usko tohdi der k liya freezer mein ker do woh karek ho jati,phir us mein se tohdi chur lo yeh grind ker lo. Phir us baad gosh k pas ayeah,gosh ko achey se doh lo(clean it well) while cleaning add lil vinegar n wash it(us se bisand penha jata) phir usko achey se dholo zara bhi pani nahi rehyna chayeh(dry it well,no water should left in it) phir us ko alag se bertan(vessel)mein ley lo aur us mein adrak leson(ginger garlic paste) aur 1t/s namak(salt) milaker do ghantey chor dijiyeh(add ginger garlic paste n salt and live that a site for 2hours,till then get ready for other things, phir alag se Hari mirch,kutmir,pudina tohd namak dal ker blender or grinder mein pislo acha sa paste bana lo(then take green chilli,cinemon,mint n salt n bend or grind it n make d well paste of it,then put 1t/s in above meat)phir us paste ko gosh mein milalo aur phir us mein baki k chizay jo hay woh milay lo pisa huva nariyal,churi huvi tali piyas,haldi,pisa huva garam masala,dhain,tohda nibu ka rus (in bove meat put d remaining things like turmaric,garam masala powder,yogurt or curd,lemon juice,coconut paste,crused fried onion). Usko ek site rekh do phir. Ab chawal k pas ajayeh,Phelay do ghanta phela chawal doh ker bhignay rekh lo(cum to rice b4 2hour clean n wash d rice n keep asite)phir ek bagona lo aur us mein aday se barker pani lo aur chulay per chara do adhan per rekh do(take a cooking pot take half of water in it n boil it,when it cum to boil put 2t/s of salt n garam masala in it,like 2sweet sticks,green cinemon n other,keep it for boiling it)jub pani ubal ta hay tub us mein 2t/s namak,sabith garam masala daldo aur phir tohda pni ubal tak hay tub chawal dal do dhiyan se hilao aur tub tek pako usko jub tek woh pharera yeh sara ho,kahhi gullti n ho jay ziyada gal k,woh ad kacha hi rehyna ch rehta toh jaldi se chula band ker dey aur us chawal ko nethar la,nichay koi chiz rekh ker us per chani se chawal ko nithar lay,dhek hay ki pani na reh us mein(in dat boiled water put d rice n cook. For sum time not much as usual just c dats cooked or not n then off d stove take out water from d rice with d help of,take a Pot n put net up on it put d rice in it,while take outing d water c dat no water should remain in it n then take another pot with fine lid on it in which u want to make biryani,take d above meat n put dat meat down in a pot n put d above cooked rice up on it n then from up of rice put mint,cinemon,fried onion,then in a small bowl put sum amount of milk in dat put sum saffron n put that around or like a plus sign up on rice then put fried onion cooked oil just put sum oil on it around n put sum amount of lemon juice in it n cover d pot with lid not much air should pass from it,put on stove keep dat on full fire for 5min n then slow d stove n keep dat for 15min n then its ready;plz serve it hot with dhain ki chutni)phir us k baad ek alag se bagona yeh bada se bertan lo chis pe dhakan bhi ho,masalay milay huva gosh lay lo aur us ko us bertan mein nichay achay se dal do aur uske uper se woh pakey huva chawal ko dal do phir us pey ek alag si bowl yeh chotey se chiz mein tohda sa dud lo us mein zafran yeh kaser dal lo us us chawal k uper atraf se dal do aur us per kata huva kutmir,pudina aur tali huvi piyas dal do aur joh piyas tala huva tayl tohda sa dal lo aur tohda sa nibu ka rus dal lo aur usko achay se thap do,dihan rahey ki jiyada hawa na ja paya us mein(aur ek tarikh ker sektay hay thap na k liya ager ap k pas gunda huva ata ho toh usko gol gol ker k us dhaker toh atref se laga do jiyada hawa nahi jaygi)toh phir usko thap ker chulay per chara do 5min tek usko achi aag yeh anch per rekho aur Phir 10-15min dhimi(slow)per rekhdo,dihan rahey ki dag na lag jaya jiyad der tek rekh do toh phir usko garam khao dhain ki chutni aur mirchi yeh bagarey baygan k salan se. |
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