Breaking News
Home / Indian Food / Hyderabadi Biryani
hyderabadi-chicken-biryani

Hyderabadi Biryani

Hyderabadi Biryani

Hyderabadi Biryani Recipe

 

Ajzaa:

Murghi: Ek adad wazan derh kilo (12 tukrey karwa len)

Basmati chawal: Ek kilo (dho kar 20 minute ke liye bhigo den)

Lal mirch powder: Ek khaney ka chamach

Adrak lehsan pisa hua: Ek khaney ka chamach

Leemu: 4 adad

Podeena: Ek ghatthi (bareek kata hua)

Hari mirch: 4 adad (bareek kati hui)

Kali mirch sabit: 6 adad

Seyah zeera: Ek chaye ka chamach

Choti elaichi: 8 adad

Peyaz darmeyani dali: 4 adad

Namak: Hasb-e-zaiqa

Sirka: Ek khaney ka chamach

Garam doodh: Ek peyali

Zarda rung: Ek chothai chaye ka chamach (Doodh or zarda rung mila den)

Dahi: Ek peyali

Tail ya ghee: Ek peyali

 

Tarkeeb:

Sab se pehle murghi ko dho kar sare masale dahi samet mila den. Thori der ke liye dhakkan dhanp kar rakh den. Phir beghair pani dale halki aanch per charha den. Jab pani sookh jaye to utar len. Phir ek degchi ma ghee ya tail dal kar peyaz ka bhigaar bana len. Jab peyaz brown hone lage to is ma thorey podeeney ke pattey, teen char elaichi or thora leemu ka rus dal kar utar len. Phir ek bari degchi ma chawal ubalne rakh den. Chawlon ke pani ma bi ek do hari mirchen, podeeney ke pattey, seyah zeera, choti elaichi, namak or ek khaney ka chamach sirka dal den. Jab chawal dokni ubal jayen to chawal chaan kar chalni ma rakh len. Phir isi degchi ma sab se pehle adhe chawlon ki teh bicha den. Phir sari murghi dal den. Phir adha bhigaar dal den or phir baki bache huwe chawlon ki teh uper laga den. Phir is ke uper adha bhigaar, zarda rung or ek leemu ka rus dal kar dum per rakh den. Thori der tawey ke neeche tez aanch phir halki aanch kar den. Mazedar hyderabadi biryani recipe tyar hai.

Hyderabadi Biryani Recipe in Urdu

hyderabadi biryani recipe

 

 

Check Also

bombay biryani

Bombay Biryani Recipe

Bombay Biryani Bombay Biryani Recipe Ajzaa: Chawal: Ek kilo Gosht: Ek kilo Aloo: Ek pao ...

Leave a Reply

Your email address will not be published. Required fields are marked *