Hydrabadi Biryani

Hydrabadi Biryani


    • 1-cup basmati rice
    • 1-tsp. saffron
    • 1-tbsp milk
    • 2-tbsp. ghee
    • 2 cloves
    • 2 cinnamon
    • 25 grams cashew-nuts
    • 15 raisins
    • 2-tbsp. Sugar
    • salt
    • 2 cardamoms

For the vegetables:

    • 50 grams French beans
    • 150 grams peas
    • 100 grams cauliflower
    • 150 grams tomatoes
    • 1-tbsp. ghee
    • salt

For the Grinding Masala:

    • 1-cup grated coconut
    • 2 whole red chilies
    • 1-cup coriander leaves
    • 3 cloves
    • 2 cinnamon
    • 1-tbsp. dry coriander powder
    • 1-tbsp. cumin seeds
    • 2-tbsp. green chili paste
    • 2 black cardamoms
    • Grind all the masala in the mixture
    • 2-cups sour cream.


Wash and soak rice in cold water for ½ hour. Cook the rice in a pot. When cooked add saffron mixed with the milk.

Melt ghee in a pot. Saut 1/2 cashew-nut. Remove and keep aside.

In the ghee add clove, cinnamon, cardamom. Mix salt, sugar, fried cashew-nut, raisins and cooked rice. Mix well and keep aside. Boil chopped beans and peas. Fry cauliflower strips. Boil water, add tomatoes and cook for 10 minutes. In a frying pan, melt ghee. Sauté grounded masala, stir for 2 minutes, add tomato, fried vegetables and salt. Stir for 5 minutes. Mix the sour cream.

Divide rice in three parts; sour cream and vegetables into two parts.

Grease oven tray. Spread one part of rice first, over it spread sour cream, then spread vegetables. Repeat the same and spread lastly rice. Bake in an oven at 350 F for 10 minutes. Decorate with and serve warm.