Indian Cuisine India Kitchen Food Recipe

Hyderabadi Layered Biryani

Preparation time: 1 hour

Serves: 4



Set 1

Chicken/Lamb — 1lb medium sized pieces

Red Chili Powder — 1 tsp

Yoghurt — 1 cup

Bay Leaves — 2

Cloves — 4

Cinnamon — 2 inch stick

Cardamom — 4

Black Pepper Powder — 1/4 tsp

Cumin Seed Powder — 1/4 tsp

Shajeera — 1/4 tsp

Saffron — 1 pinch

Butter — 2 tsp

Mint Leaves — 10 crushed into a paste

Salt to Taste

Set 2

Basmati Rice — 2 cups

Water — 8 cups

Set 3

Cinnamon — 1 inch stick

Cardamom — 2

Cloves — 2

Dried Pomegranate Seeds (Anar Dhana) — 1 tsp

Coriander Seeds — 1 tsp


Powder Set 3 and keep aside.

In a skillet heat butter and add cloves, cinnamon, cardamom, bay leaves, and fry for one minute on medium heat. Next add black pepper powder, cumin seed powder and fry for one minute. Now add yoghurt, red chili powder, meat pieces and powdered Set 3 and fry for five minutes on high heat. Reduce heat to low, add half cup of water, cover tightly and let cook until liquid evaporates. Now add mint leaves paste, stir, remove from heat and keep aside.

Wash Basmati Rice, add 8 cups of water and let soak for 15 minutes. Later, add 1 tsp salt, 1 tsp oil and cook on medium heat until the rice is more than half done. Now add 1 cup cold water, remove from heat and drain water completely from pot. Cover well and keep aside.

In a deep, wide skillet (preferably non-stick) heat a teaspoon of butter and when the butter is melted remove from heat. Spread in a layer half of the previously cooked rice. On top of this spread the meat curry in a thin layer. Spread the remaining rice on top of the meat curry. Spread the remaining meat curry over the rice. Cover tightly and put the skillet back on low heat. Let cook for 12-15 minutes without letting any air escape.

Always serve this dish hot. It’s very important that the meat curry is made first and then kept aside, because the rice and curry must be combined immediately after the rice is cooked. SHARE With Your Friends:

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