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Hyderabadi Biryani


Grind together
  • cashewnuts 1 tbsp
  • small onions 7
  • ginger 1/2 inch piece
  • green chillies 8
  • cinnamon 1 inch piece
  • cloves 2
  • cardamoms 2 NOte: Fry the above in a little ghee and grind.


    Wash and soak rice for 10 minutes. Drain water and fry for 2 minutes in half a tsp of ghee. Heat pressure cooker, add oil and fry garlic and onion pieces. Mix ginger garlic paste and diced vegetables. Fry in medium flame till vegetables are tender. Add ground masala paste and fry till raw smell goes. Beat curds and add it along with one cup of water. When it starts boiling add rice and salt, cover lid and reduce flame completely. Keep the weight as soon as the lid is closed. Cook for 10 minutes. Remove from fire. Squeeze lemon juice and add cut mint leaves and coriander leaves. Mix well and serve hot.
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