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Hyderabadi Kalyani Dum Biryani
Hyderabadi Kalyani Dum Biryani

Before you jump to Hyderabadi Kalyani Dum Biryani recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to hyderabadi kalyani dum biryani recipe. To cook hyderabadi kalyani dum biryani you need 24 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to cook Hyderabadi Kalyani Dum Biryani:
  1. You need 1 1/2 kg Basmati Rice
  2. Take 2 kg Beef boneless
  3. You need 1/4 cup Ginger garlic paste
  4. You need 1 tsp Turmeric powder
  5. Get 2-3 tbsp Salt or to taste
  6. Use 3-4 tbsp Red Chilli powder
  7. Take 5-6 Green Chillies slit
  8. Use 2 tsp Garam Masala
  9. You need 2 small bunches Coriander Leaves finely chopped
  10. Get 2 bunches Mint Leaves
  11. Use 1/2 kg Yoghurt
  12. Get 750 ml Oil
  13. Provide 1 kg Onions thinly sliced
  14. Use WHOLE SPICES -
  15. Get 12-14 Cloves
  16. Prepare 1 tbsp Caraway Seeds
  17. Provide 3-4 Cinnamon sticks (1 inch)
  18. Prepare 6-7 Cardamom pods
  19. Use 6-7 Green Chillies whole
  20. Prepare 1 Lemon medium sized
  21. You need as required Water for cooking Rice
  22. Take 1 tbsp Ghee
  23. Get 7-8 Saffron strands
  24. Prepare 1/4 cup Milk
Steps to make Hyderabadi Kalyani Dum Biryani:
  1. Marinate Beef with all the ingredients including the Yoghurt except the whole spices. Add the chopped Coriander and Mint too. Do not forget to add the raw Papaya paste too along with the Lemon juice.
  2. Keep enough water to boil for the rice. Soak rice only until the water starts boiling. That means, wash and soak Rice just as you keep water for cooking it. As soon as it starts boiling, add soaked Rice, whole spices, some chopped Mint and Coriander leaves to it. Also add a few Green Chillies.
  3. Remember to boil it for about 20 minutes or just until it vigorously starts bubbling. The grains should be firm. Do not stir it hard. Otherwise they tend to break. Check if they can be easily crushed. This is the right time to switch off the heat. The rice needs to be about 90% cooked. Firm and not mushy. Drain the water and keep it aside.
  4. Meanwhile deep fry the sliced onions. Spread them on a plate and after about 5 minutes, crush them with your hands and add to the marination. Also add the Oil in which they are fried after it cools down. Mix well.
  5. Now comes the final part of slow cooking (called as dum). Layer the rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of rice. Sprinkle some Saffron soaked milk on top. Add a generous dollop of ghee on top (optional) and cover it well either by an aluminium foil or a wet thick cotton cloth sealing the corners of the lid.
  6. I always prefer an aluminium foil. For the first 15 minutes, keep it on a high heat, rotating the vessel every now and then. After 15 minutes, lower the heat and let it simmer for about 30-35 minutes. Turn off the heat after the stipulated time and let the Biryani sit for sometime.
  7. Serve hot with Burhani raita or plain curd and Baghare Baingan alongside. Mirchi ka Saalan is also a lovely combination that one can consider. Enjoy!

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