Hyderabadi Green Biryani

Hyderabadi green Biryani is a Hyderabadi recipe. Hyderabadi green Biryani is made by the Hyderabadi community. It has a unique taste and quick to make. Hyderabadi green Biryani is very nutritious and easy to make. Hyderabadi green Biryani is very healthy and a complete meal. Hyderabadi green Biryani is the best way to use red meat. Hyderabadi green Biryani has a unique biryani kind of taste. The rice in Hyderabadi green Biryani ni is very juicy. Hyderabadi green Biryani is very tender and mild in taste. Hyderabadi green Biryani will taste even better if quality ingredients are used. Hyderabadi green Biryani is very rich in proteins.
Hyderabadi green Biryani can be served with raita, chutney, and salad. You can also serve Shami kabab with Hyderabadi green Biryani. Hyderabadi green Biryani can be made at special events or get together. Hyderabadi green Biryani is originated from Hyderabad. Hyderabadi community loves to eat and make Hyderabadi green Biryani. Hope you find this recipe for Hyderabadi green Biryani very easy and worth making.

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3 cups basmati rice
2-3 green chillies finely chopped
2 inch ginger minced
6-8 cloves garlic chopped
2 big onions finely chopped / sliced
1/2 cup chopped french beans
1 cup carrot (peeled and diced)
1/2 cup green peas (mattar)
1/2 tsp saffron soaked in 1 cup of milk
4 tbsp blanched cashew nuts
4 tbsp blanched almonds
2 tbsp raisins
1-1/2 cups fresh yogurt (curd/dahi)
1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp rose-water
1 tbsp cumin seeds
Few curry leaves (broken in bits)
1/4 cup coriander leaves paste
1/2 cup mint leaves finely chopped /paste
2 tbsp fresh lemon juice
Some brown onions for garnishing (optional)
3 tbsp ghee
Salt to taste
Whole garam masala (bay leaf, 2 cardamoms, 2 cloves, 1 inch cinnamon, 1 star aniseed)
How to make Hyderabadi Green Biryani


Wash the rice thoroughly in water and soak in 6 cups of water for about 30 minutes. Bring the rice on a boil by adding salt and whole spices. Drain the boiled rice in colander and keep aside.
Soak the almonds in water for half an hour and keep aside.
Melt ghee in a big pan and add cumin seeds along with curry leaves.
When the seeds starts to splutter, add green chillies, ginger and garlic. Saute for few seconds by gradually adding chopped onion.
Fry until onion turns golden brown.
Now add chopped vegetables, salt and spices.
Stir fry the veggies for few more seconds and then mix the curd in it. Simmer the flame until vegetables tenders.
When the vegetables are done, you may add chopped dry nuts.
Sprinkle little bit of saffron mixture and stir in coriander leaves paste and chopped mint leaves.
Spread some lemon juice all over, spread half of cooked rice and top with half of rose-water.
Repeat the same procedure by arranging the leftover ingredients in same way.
At this time, top the biryani with boiled soya chunks and brown onions as well.
Top with remaining rice, saffron, lemon juice, mint and coriander leaves.
Place a moist cloth on the lid of the pan and cover it tightly so that it gets sealed.
Now place the pan or handi on dum in preheated oven for 10 minutes.
Put the handi on dum in a pre-heated oven for 15-20 minutes.
Serve this delicious hyderabadi biryani hot with raita, pickle and roasted papad.
You can flavor the biryani with your favorite veggies and garnishing ingredients.
Posted By: Shama Khan, Peshawar

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