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Try this only if you the patience for authentic Hydrabadi biryani
Published On: 17 Oct 2007
telugu: Nirulli / Ullipayalu / Yerra Gaddalu
kannada: Ulligadde / Erulli / Neeruli
hindi: Pyaz / Dungri / Kanda
Bengali: Pyajj / Piyaz
Gujarati: Dungri / Kanda
Konkani: Sawalo / Piyavu
for more details, click the name of the ingredient
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Clean the mutton and marinate it with salt and tumeric. Keep it for 5 mins.
Add the chilli powder, coriander powder and ginger-garlic paste and leave it for 5 mins.
Add the whole garam masalas.
Add the saffron.
Add the curds.
Deep fry the sliced onions.
Add them to the marination after crushing them.
Add ghee to it.
Add the ground elachi powder.
:- Keep in mind not to mix the ingredients. Let it stay.
Add hot oil.
Take a vessel with water for cooking the rice.
Once it is boiling hot, add the whole spices and let the water be filled with the flavour of the spices.
Add the rice and keep stirring for 5 mins.
Now comes the imp part - Take a seive and ensure that the water is completely off the rice and now spread this rice over the marinated mutton.
Sprinkle the coriander and pudina on the top followed by the milk.
:- You can top it with orange food colour also.
Keep the vessel on fire on dum for 1/2 hr without disturbing it.
:- Open it and enjoy mouth watering and awesome biryani, hyderabadi style.
when i use the ajinomoto?
Not sure if it is a good idea not to mix the ingrediants. And also, Mutton takes a longer time to cook than just 30 min if cooked in this fashion. I do make mutton biryani in hyderabi style but not like this
this biriyani tastes good but whenever i make this it does not come out wellsome raw tast of inger garlic coming, eed recipe for dum ka chickn and mutton yderabadi
please...this is not the authentic hyderabadi biriyani...rice has to be partially cooked before u can finally bake the biriyani!i hv made biriyani proper hyderabadi style n this is not even half the work or method i use.
DEAR AYISHA MADAM,
YOUR PREPERATION IS REALY VERY GOOD. THANK YOU VERY MUCH.
One question, you have said to cook the rice with mutton for 30 mins only. Will the mutton be well cooked only in 30mins?
Dear Sheeba,Ajinomoto is a taste enhancer and hence used in this receipe.
How can you have ajinomoto and call it hyderbadi.
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