Tuesday, May 12, 2009

Hyderabadi Qeema Biriyani


Thanks Samina! yet again for your lovely dish. This one is excellent and became my family favorite. Check out the other recipe I tried from her Channa pulao with Spinach. for vegetarian version.

Good for picnic or for unexpected guests or just treat your self :-)

Ingredients:


1) For Curry:

Diced Lamb - 1/2 kg
(read tips)

Cut these into small pieces, but bigger than minced (in other words moti keema). Wash well, keep these in cooker bowl add 1/2 tsp salt and required water. Pressure cook for 20 mins. When the pressure is down, drain the liquid out while adding to the curry.

Onions - 2 large (slice thinly)

Oil - 1/2 cup

Ginger Garlic Paste - 1 tbsp

Coriander Powder - 2 tsp
Red Chilli powder - 2 tsp
Cayenne Pepper - 1/2 tsp
Salt to taste

Whole Tomato - 3 large (chopped)

Water - 1/2 cup

For Garnish:

Curry leaves - 2 sprigs (cut them with scissors or finely chopped)
Coriander leaves - handful (chopped finely)
Mint leaves - handful (chopped finely)

Proceed for Curry:

1) Now heat a flat deep nonstick pan, add oil once heated fry the onions in batches until golden color (reserve the first batch for layer).

2) Add gg paste, fry for few mins.

3) Add strained keema to it, fry for 3 mins.

4) Add all powders and fry.

5) Add tomato pieces, cook until mushy.

6) Add water and cook until all the water has evaporated by keeping the lid on. Switch off and keep it covered for 5 mins.

7) To this, garnish with above ingredients.


2) For Rice:

Basmati Rice - 1/2 kg or 2 cups

Water - 4 cups
Whole Garam Masala - { 1 tsp Shahjeera, Whole Cloves - 8 no., Cardamom - 8 no., Black Pepper - 10 no., Bay leaf - 5 no., Cinnamon stick - 1 inch}
Salt - 3 tsp
Green Chillies - 4 no. (remove the stem and slit lengthways, with out tearing apart)

Proceed for Par-boiled Rice:

Bring water to boil in a deep dish, along with all other ingredients, except rice. Once it comes to boiling point add washed basmati rice to it, cover and reduce it to simmer until rice is cooked 3/4 th (we do dum, so cook only 75 %). Once finished, drain the water out in stainer completely (me does in Jalleda, once the rice drained out, I keep the stainer in an angle, this way the water comes out very easily) spread out in flat dish or pallem. Remove the chilli bit and add it to garnish curry.


3) For layering:

Colored Yoghurt - 125 g Yoghurt + Yellow Food Color - 1/2 tsp (mix this well)
Mace Nutmeg Powder - 1/2 tsp + 1/2 tsp extra
Colored Milk - 1/4 tsp yellow color + little milk (mix these both)
Lemon - 1 no. (take juice)

Proceed for final touch:

1) Grease the deep flat dish with butter all around.

2) Add half the cooked rice.

3) Add another layer of entire curry.

4) Add reserved fried onion on top.

5) Add all the colored Yoghurt.

6) Add 1/2 tsp of mace nutmeg powder.

7) Add all the lemon juice.

8) Add the remaining rice on top.

9) Add remaining 1/2 tsp mace nutmeg powder on top.

10) Top it up colored milk on top.

11) Keep the lid on tightly, and do dum on simmer heat for atleast 30 - 35 mins.

12) Once finished mix it lightly all through and serve.

Serve with Kachumber or Raita.

Tips:

Please Read my tips for dum in my Hyderabadi Chicken Biriyani recipe. Before even you start the dish.

Meat = we need smaller pieces but not too fine, so that they are firm to bite.

I buy Nutmeg Powder in packets, no need to grate. It is quite easy.

Meanings:

Mace = Javithri

Nutmeg = Jaiphal = Jajjikaya (in Telugu)

© 2009 by Rajani Rayudu

15 comments:

Pooja said...

Wow Chala Bagundi Rajani...I don't eat mutton will try for my husband sometime...Nice picture and step by step description....Any biryani cant beat the hyderabadi one in taste yummy..

Rajani Rayudu said...

Hi Pooja,

Do try this recipe, your husband will love it. I love biriyani's if it is Hyderabad I am flat..........

cheers
rajani

Priya said...

I go thru'ed ur blog...its just awesome...real authentic dishes(which i luv)..with spices..I wonder how u managed to do this blog from new zealand...U have spent lot of money and soul...I support ur copy cat problem..if they just can't bear a link of original recipe,they cannot be best in any way.....keep up the good work!!!..

Rajani Rayudu said...

Hi Priya,

Thanks for your lovely comments about my blog...........

cheers
rajani

Varunavi said...

Lovely biryani,i have one on my blog :)

Rajani Rayudu said...

Hi Varunavi,

Thanks........

cheers
rajani

keerthi said...

Hi Rajani,
I tried the qeema biryani recipe and its very tasty.Thanks for posting this kind of recipes and also ur effort for running this blog.I am visiting this blog every day to check ur new recipe. Onc eagain i am appreciating for ur effort.

Rajani Rayudu said...

Hi Keerthi,

Thanks for your feedback, I am glad it turned out great. Thanks for your nice comments,,,,,,,,,,,,

cheers
rajani

chinni said...

HI RAJANI I TRIED THIS IT CAME OUT WELL AND MY 3RD ANNIVERSARY TURNED OUT GREAT COZ OF IT,MY HUBBY LIKED IT VERY MUCH,THE NEXT TRY IS UR CHICKPEAS BIRYANI,THANKS FOR POSTING SUCH A GREAT RECIPES

Rajani Rayudu said...

Hi Chinni,

Happy 3rd anniversary!! it's nice to know you made this dish on your anniversary. Hope you both had a blast......thanks for your feed back.

cheers
rajani

Hyma said...

Hi Rajani - I'm new to this blog, i must say it's an amazing blog. I loved all ur recipes and would love to try them.

I'm from new zealand too! and i crave for indian food like any other.

Thanks for sharing these amazing recipes :)

Rajani Rayudu said...

HI Hyma,

Welcome to my blog! I am happy you like my blog.......
Do try any of the dishes and let me know your feed back. Where are you from New Zealand?

cheers
rajani

Rohith Panabakam said...

hey i jus tried it yestrday...it came out really well....chaala chaala baagundhi....friends jus luved it thanks a lottt....appreciate it...

Rajani Rayudu said...

Hi Rohith,

Thanks for your feed back. I am really glad you and your friends friends loved it.

cheers
rajani

sudha said...

Hi Rajani,
Tried and came out real well.I have gone through your blog and can see that you really have a passion for cooking.I often come here to try new dishes.
Btw can you post the link to samina's blog.

Thanks!