Joined: 22 September 2005
1 kg meat
1 tbsp salt
1 tbsp ginger garlic paste
1 tbsp red chilli paste
1 tbsp green chilli paste
sauted brown onions to taste
1/2tbsp cardamom powder
3-4 sticks cinnamon
1 tbsp cumin seeds
pinch of mace
mint leaves to taste
2 tbsp lemon juice
250 gm curd
4 tbsp clarified butter
750 gm semi cooked rice
1 tsp saffron
1/2cup of oil
Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauted brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well. Now apply sticky dough on the sides of the pan. Cover with lid to seal it and cook for about 25 minutes.
Hyderabadi Biryani is ready to eat. Garnish with boiled eggs, sliced carrot and cucumber. Serve hot.
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