Hyderabadi Aloo Biryani Recipe

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3 potatoes, peeled, cube and saute in 1 1/2 tbsps of ghee for 8-10 mts till light brown
onion - 1 large, finely sliced
coriander leaves - 1 tbsp. chopped
pudina leaves - 1 tbsp. chopped
ghee - 2 tbsp.
oil - 1 tbsp.
thick curd - 1 cup
green chillis - 4
ginger garlic paste - 1/2 tbsp
red chilli powder - 1 tsp
turmeric powder - 1/4 tsp
coriander powder- 1/2 tbsp
salt - as required
pinch of saffron soaked in 3 tbsps luke warm milk for 10 mts

Biryani Masala

cloves - 2
cinnamon stick - 1/2
cardamom - 2 elaichi
1/4 star anise
shah jeera - 1/4 tsp.
pepper corns - 4

Ingredients to cook rice:

Basmati rice - 2 cups
3 cloves
cardamoms - 3
cinnamon stick - 1/2″
marathi mogga - 1
bay leaf - 1
mint leaves - 5-6
oil - 1/2 tbsp.
salt - 3/4 tbsp.
water - as required


- First In a bowl, add green chillies, mint leaves, coriander leaves and ginger garlic paste, red chili powder, turmeric powder, coriander powder, biryani masala powder and salt and combine well. Then add the sautéed potato cubes and yogurt and combine. Then marinate for 30 minutes.
- Then cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Then strain the water and spread the rice on a large wide plate.
- Now heat 1 tbsp. oil, 1 tbsp ghee in a vessel, add sliced onions, and saute for 8-10 minutes till caramelized. Then remove and keep aside.
- Then take a wide deep vessel to prepare the biryani. And add drizzle some oil all over, then add the marinated potato cubes along with the rest of the marinade and spread out in the vessel. 
- Then add a cup of water and cook till the potatoes are fork tender and the gravy thickens.
- Then next spread the rice over the potato layer, pour 1/2 tbsp of ghee all over the rice, spread the caramelized onions and keep aside a tbsp of caramelized onions for garnish over the rice layer. -Next sprinkle coriander leaves and pour the saffron milk over the rice.
- Now place lid and over the lid place a heavy weight. Now cook on medium high flame for 3 minutes. Now remove the vessel from fire and place a iron tawa over low flame. Now place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 minutes. Then turn off heat and do not remove lid for 5 minutes.
- Now remove lid, combine gently, remove onto a serving bowl. 
- Then garnish with chopped coriander leaves and caramelized onions and serve hot with raita and curry of your choice.
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