Hyderabadi Biryani Cooking Videos

A regal rice dish from Hyderabad, still as popular as it was ages back. This mutton & rice recipe is prepared using fresh and crispy chicken

There are many videos and recipes of chicken biryani on you tube, so you ask why another one. Well this one is very simple and uses very little spices. This chicken biryani is very popular in Hyderabad Delhi and Lucknow and does not use red chili pepper and turmeric. Try this simple recipe, serve hot and you and your family will simply love it. Enjoy!!

Tahari Recipe

Tahari Dish of Hyderabad

Ingredients:

• 500 gms fatless kheema
• 500 gms Basmati rice washed and soaked for 15 minutes
• 2 tsp garam masala
• 1 cup beaten curd
• A handful of chopped kothmir
• A handful of chopped pudina
• 4 onions, sliced fine
• ½ tsp haldi
• 1 tbsp adrak lasan paste
• 6 green chillies
• 4 tbsp ghee or refined oil
• 2 egg, boiled
• Salt to taste 

Method:

To the washed kheema, add a little of the sliced onion, and squeeze the kheema so that each grain of kheema separates. Heat the ghee and add the sliced onions, then fry till crisp.

Add the adrak-lasan paste and haldi, then fry till the raw smell disappears. Now add the curd and kheema along with salt to taste. Cook till nearly dry and add green chillies. Fry a little. Add the drained rice and fry adding warm water – 1 ½ inches above the rice level.
Add in the garam masala and allow to cook till the Tahari is tender and moist.
Serve hot, garnished with 2 boiled eggs cut in half, chopped pudina and kothmir.

Hyderabadi food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Nawabs did everything in style and splendour. Since they ate very rich food they reduced the number of intake during the day. That is the reason why Hyderabadi recipes are rich in fat, carbohydrates and proteins.

Hyderabadi Biryani  Keema Matar  Meat Durbari   Hyderabadi Chicken Pulao  Murg Kababs   Butter Chicken

Seekh Kabab  Shahi Chicken Korma  Shahi Kaju Aloo   Rogan Josh   Murg Masala  Shami Kabab

BUTTER CHICKEN

Ingredients:


1 Chicken
6 tblsp Clarified Butter (Ghee)
4 Bay Leaf (Tej Patta)
1/4 tsp Saffron (Kesar), soaked in lukewarm milk
3 meduim sized Onion (Pyaj)
2 cups beaten Curd (Dahi)
1/2 " Ginger (Adrak)
8 pods Garlic (Lasun)
4 Green Chillies
4 Cloves (Lavang)
1 " Cinnamon (Tuj/Dalchini)
3 Brown Cardamom (Elaichi Moti)
1 tsp Aniseed (Sauf)
2 boiled eggs
2 -3 Almonds Few Sultanas

How to make murg noorjehani:

* First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste.
* Now prick the chicken well with a fork.
* Mix curd with ground spices and rub it over the chicken.
* Set it aside and allow the chicken to marinate for 3 - 4 hours.
* Heat ghee, fry bay leaves, add onions and let them brown well.
* Add the chicken along with marinade.
* Cook on medium flame till nearly done.
* Add salt and saffron and fry chicken till the masal begins to coat the chicken and it is well brown.
* Pour the chicken in a dish and top it with silver foil.
* Also add chopped boiled eggs, almonds sliced and fried sultanas.
* Serev with fried rice, nan and paranthas.

SHAMI KABAB

Ingredients:


500 gms minced Mutton
2 Eggs
1meduim sized chopped Onion (Pyaj)
5 Green Chilly (Hari Mirch) chopped
100 gms Bengal Gram (Chana) soaked overnight
10 pods Garlic (Lasan / Lahsun)
1 tsp Cumin Seed (Jeera)
4 Cardamoms
1 " long piece Cinnamon (Tuj/Dalchini)
1 " long piece Ginger (Adrak)
6 Pepper corns (Kalimirchi)
4 Red Chillies
Clarified Butter (Ghee)

How to make shami kabab:

* Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender.
* Grind meat into a fine paste.
* Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste.
* Mix both the pastes well.
* Now mix well beaten eggs and prepare a uniform dough.
* Add finely chopped green chillies and onion to dough and mix well.
* Shape the dough into small round flattened balls or kababs.
* Heat ghee and deep fry kababs till golden brown and serve hot with sauce or chutney.

MURG MASALA

Ingredients:


1 Chicken cut into cubes
A pinch of Nutmeg (Jaiphal) Powder
1 cup fresh Cream (Malai)
1 tsp Poppy seeds (Khus-Khus)
1/2 tsp Fenugreek seeds (Methi)
1 tsp Coriander Seeds Powder (Dhania)
15 Cashewnut (Kaju) crushed
10 Almond (Badam) blanched and crushed
2 Onion (Pyaj) chopped
3 Bay Leaf (Tej Patta)
6 Garlic (Lasun) pods
1/2 tsp Garam Masala
6 tsp Clarified Butter (Ghee)

How to make shahjehani murg masala:

* Roast little cumin, poppy, fenugreek seeds and grind into powder.
* Heat ghee, fry onions and garlic till it is brown.
* Add chicken and fry.
* Now add powdered masala, salt , coriander powder, bay leaf.
* Simmer for 2 -3 minutes.
* Add cream, 1/2 cup hot water and cook till water dries.
* Add garam masala, nutmeg and cardamoms.
* Cover and simmer for 5 minutes on low flame.
* Take off from the fire and serve hot with nan or chapattis.

MURG KABAB

Ingredients:


500 gms Chicken (cut into pieces)
1 cup Cornflour
1 tsp Garlic (Lasun) juice
2 tblsp Curd (Dahi)
2 cups Clarified Butter (Ghee)
1 Cellophane Bag
1 tsp Ginger (Adrak) juice
1 tsp Black Pepper (Kali Mirch)

How to make murg kababs mughlai:

* Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours.
* Now put cornflour in the bag with little salt and black pepper.
* Add pieces of chicken removed from garlic juice and ginger and vinegar.
* Shake the bag well with chicken, cornflour, salt and pepper in it.
* Heat the ghee in a pan.
* Then gradually add pieces of chicken and fry them till golden brown on high flame.
* Continue frying till all the pieces are done.
* Server hot with green salad.

ROGAN JOSH RECIPE

Ingredients:


250 gms Minced Mutton
2 meduim sized sliced Onion (Pyaj)
1 tsp Garam Masala
4 chopped Green chilli (Hari mirch)
3 skinned and chopped Tomato (Tamatar)
1 cup fresh Curd (Dahi)
A big pinch of Saffron (Kesar)oaked in lukewarm milk
15 Cashewnut (Kaju)
4 tblsp Clarified Butter (Ghee)
1 " long piece Ginger (Adrak)
1 tblsp Coriander Seeds Powder (Dhania Powder)
1 tblsp Turmeric (Haldi)
6 Red Chillies
1 tblsp Cumin Seed (Jeera)
6 cloves Garlic (Lasun)

How to make shahi rogan josh:

* First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste.
* Now heat ghee.
* Fry onions, green chillies, tomatoes till brown and ghee begins to separate.
* Add masala paste and simmer for 3 minutes.
* Add keema and simmer.
* Add beaten curd and a cup of water.
* Cook till meat is tender and gravy is thick.
* Add garam masala, soaked saffron and cashewnuts.
* Cover it with a lid for few minutes.
* Serve hot garnished with chopped coriander leaves.

HYDERABADI CHICKEN PULAO RECIPE

Ingredients:


1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)

How to make mughlai chicken pulao:

* First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.
* Now heat 4 tblsp of ghee and fry 2 onions till brown.
* Add half the whole spices and then add chicken and mince meat and let it brown.
* Add ground spices and fry for a few minutes along with chicken and mince.
* Add 2 cups of hot water, cover and cook till chicken is tender.
* Beat the curd with saffron and add to chicken.
* Cook uncovered for 10 minutes.
* Remove from flame and keep aside.
* Now heat the remaining ghee and fry bay leaves and remaining whole spices.
* Add onions and brown them well.
* Add rice and fry till brown.
* Add enough water to cook rice and also 1 tsp of salt.
* Spread a layer of rice on a flat serving dish and then another layer of meat.
* Repeat with one more layer of each.
* Garnish with almonds.

SHAHI KAJU ALOO RECIPE

Ingredients:


300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Shah Jeera)
1 Bay Leaf (Tej Patta)
2 chopped Onion (Pyaj)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania Patta)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

How to make shahi kaju aloo:

* Wash potatoes and peel and cut them into 1 inch pieces.
* Fry the potatoes to a deep golden brown and keep aside.
* Grind cashewnuts, ginger and garlic to a paste in a grinder.
* Keep this paste aside.
* Heat some of the oil in a heavy bottomed pan.
* Add black cumin and bay leaf.
* Wait for 30 seconds till cumin seeds stop spluttering.
* Add onions and cook on low flame till onions turn soft but do not let them turn brown.
* Add turmeric and garam masala. Stir to mix well.
* Add the paste prepared earlier. Cook for 1 minute.
* Add yogurt and stir fry till water evaporates.
* Cook till it dries.
* Add milk and about 1/2 cup of water to the gravy.
* Boil and simmer for 2 -3 minutes.
* Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.
* Cook on low flame till the gravy thickens and coats all the potatoes.
* Serve hot with nan or paranthas.

DARBARI GOSHT RECIPE

Ingredients:


1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree

For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

How to make meat durbari:

* Trim off excess fat from the meat and cut into 2 " cubes.
* Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.
* Add the salt to garlic and crush to a smooth pulp.
* Melt the ghee over low flame.
* Add the onions and ginger adjust flame to medium and fry them until the onions are soft.
* Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.
* Add the meat and cook in the onion mixture until all sides of meat are brown.
* Add water and bring to a boil. Cover and simmer until the meat is tender.
* Add the puree, green chillies and coriander leaves.
* Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.
* Remove the pan from the flame and serve hot.

SHAHI CHICKEN KORMA RECIPE

Ingredients:


1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)

How to make shahi chicken korma:

* Beat the curd and mix chicken pieces with turmeric and salt.
* Set it aside for half an hour.
* Now heat ghee and fry onions, ginger, garlic till light brown.
* Add red chilly powder, coriander and simmer for few minutes.
* Add chicken and fry for 5 minutes.
* Add 2 cups of hot water and stir well.
* Cover and cook till chicken is tender and dry.
* Add garam masala and salt.
* Mix all the dry fruits and garnish with coriander leaves.
* Serve hot.

KEEMA MATAR RECIPE

Ingredients:


500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:

* Heat ghee and fry asafetida.
* Add salt, green chillies, turmeric and coriander powder.
* Add cardomoms and garam masala and simmer.
* Then add a cup of hot water.
* Cover and cook till the water dries and peas and keema are done.
* Garnish with coriander leaves.
* Serve hot with nan or chapatis.

SEEKH KABAB RECIPE

Ingredients:


500 gms Lamb Mince(Keema)
Brown Color
3/4 tsp Garam Masala
1 tsp Garlic (Lasun) paste
1 tblsp Raw Papaya Paste
1 tsp Ginger (Adrak) Paste
2 tblsp Cashewnut (Kaju)
2 tsp thick Cream (Malai)
2 Onion (Pyaj)
2 tsp Carom Seeds / Thyme (Ajwain)
2 tsp Dried Mango Powder (Amchoor)
2 tblsp Rock Salt (Kala Namak)
3 tblsp Cumin Seed (Jeera)
1 tblsp Dry Ginger (Saunth)
1 tsp Black Pepper (Kali Mirch)
1/2 tsp Nutmeg Powder(Jaiphal)

How to make seekh kabab:

* Wash the keema and put in a strainer and gently press to squeezeout all the water.
* Mix all the ingredients to the keema and knead well.
* Keep aside for 1 hour.
* Heat a gas oven or an electric oven with the skewers.
* Take a big ball of the keema mixture and hold a hot skewer carefully in the other hand.
* Press the mince on to a hot skewer.
* The keema will immediately stick to the hot skewer.
* Repeat with left over mince on all the other skewers.
* Place the skewers in the oven.
* Keep rotating the skewers occasionally.
* When cooked, gently remove the kababs from the skewers with the help of a napkin.
* Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
* To serve sprinkle some chat masala and lemon juice on the kababs.

BIRYANI BADSHAHI RECIPE

Ingredients:

250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:

• First wash and soak rice.
• Then fry sliced onions to a golden brown color.
• Soak saffron in water.
• Now grind ginger, red chillies, garlic and almonds and fry these in butter.
• Add it to the mutton and salt and stir for 5 minutes.
• Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
• Boil rice with salt in another pan.
• Put curd into a piece of muslin cloth and let the water drain away.
• Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
• Strain the saffron water and add lemon juice.
• Add all this to mutton.
• Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
• Now pour milk and some butter and cover the vessel.
• Seal the edges of the pan with flour paste.
• Place the can on flame for one hour.
• Serve it very hot with some curry.