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Hyderabadi Biryani Recipes

Enjoy our collection of 5 Hyderabadi Biryani Recipes. 

Biryani has become synonymous with the Hyderabadi cuisine. Biryani is a very richly flavoured rice preparation in which the rice is cooked with flavour-packed gravies, whole spices, veggies and other ingredients. Although the authentic recipes were non-vegetarian, over time the vegetarian versions also became very famous.

The sequence in which the ingredients are added to the Biryani and the way the rice is cooked are all significant steps that make a Biryani perfect! Nowadays, it is easy to make Biryani using a pressure cooker or microwave oven.

The traditional method of cooking Biryani in an earthenware or closed handis gives them a special flavour and irresistible aroma. Relish the Lajjatdar Handi Biryani allowing every spoonful to rest on your palate and you will be able to discern the flavours. Another such preparation is the vegetable dum biryani, which is cooked in a closed handi sealed with chapati dough. This method is known as dum cooking which helps in sealing and retaining all the flavours.

Saffron-tinged rice layered with spicy kabooli chana gravy and baked for a while till the flavours meld to make an amazing one-dish meal Kabuli Chana Biryani. For kofta lovers, using the same ingredient i.e kabooli chana, you can make scrumptious koftas and toss them in a lip-smacking gravy and layer between rice to make delicious Kabuli Chana Kofta Biryani.

My personal favorites are the Hyderabadi Sofiyani Biryani and Egg Biryani Recipe which are extremely flavorful making it a dashing treat for your taste buds. Enjoy them with traditional accompaniments like Mirchi Ka Salan and Burhani raita.

Happy Cooking!

Enjoy our Hyderabadi Biryani recipes and other Hyderabadi Recipes articles below.

Hyderabadi Dal Recipes
Hyderabadi Indian Bread Recipes
Hyderabadi Sabzis Recipes
Hyderabadi Soups Recipes
Hyderabadi Sweets Desserts Recipes
Hyderabadi Side Dishes Accompanimnets Recipes


how to cook brown rice in pressure cooker | how to cook brown rice Indian style | cooker brown rice | with 5 amazing images. how to cook brown rice in pressure cooker is a quicker method than cooking on brown rice on a stove. Many health-conscious people are beginning to replace white rice with cooker brown rice in many recipes. Let’s see why ? The low glycemic index of brown rice is 20% lower than white rice Therefore, brown rice is good for people with diabetes if consumed in limited quantity. Being a good source of fiber that reduces high cholesterol levels and prevents atherosclerosis and good for your heart. Here is how you can cook Brown Rice perfectly using a pressure cooker, to make healthy pulaos and biryanis.See our collection of recipes using brown rice. You can opt for the mixed sprouts brown rice or rajma brown rice. For a South Indian flavour, enjoy our healthy brown rice dosa. See how to cook brown rice in pressure cooker | how to cook brown rice Indian style | cooker brown rice | with detailed step by step photos below.

Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with 49 amazing images. Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani has always stood the test of time be it for a Sunday culinary spread or an Indian party. Learn how to make Indian veg biryani. To make the rice for Hyderabadi veg biryani, combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, mix well and cover with a lid and cook on a medium flame for 10 minutes or till the rice is cooked. Strain the rice using a strainer and keep aside. For the vegetable gravy, heat the oil in a non-stick kadhai and add the cumin seeds. When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and sauté on a medium flame for a few seconds. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. Add the mixed vegetables, paneer, salt and milk, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add the sugar, mix well and cook on a medium flame for 1 more minute. Then to make Indian veg biryani, combine the curds, coriander and saffron colour in a bowl and mix well. Add the prepared rice, mix well and divide into 2 equal portions. Put a portion of the rice in a handi and spread it evenly with the back of a spoon. Add the prepared vegetable gravy on it and spread it evenly. Top it with the 2nd portion of the rice and spread it evenly. Pour the ghee evenly over it and cover it with a lid. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. Serve hot. Biryani is an everlasting relic of the Moghul era that continues to live and breathe in innumerable restaurants and kitchens across the globe. Not only that, this traditional recipe has stood the test of time by being constantly adapted to suit the tastes of each generation. While many modern versions of this spice-filled rice preparation are made in the oven or microwave, here is an authentic Indian veg biryani that retains the original handi cooked magic. Layers of aromatic saffron coloured rice and delicious vegetable gravy are topped with a generous quantity of ghee and simmered on the stove till the aroma multiplies and wafts out, to fill the room and the hearts of the diners! Enjoy vegetable biryani hot and fresh, with a raita or a white-gravy based side dish like paneer in white gravy. Tips to make Hyderabad veg biryani. 1. Instead of edible saffron colour you can use saffron milk. 2. We suggest you to use basmati rice for best results. 3. Use fresh curd for better taste. Enjoy Hyderabadi veg biryani recipe | Indian veg biryani | vegetable biryani | with step by step photos.

Handi Biryani is absolutely superior to those made with other methods like open or pressure cooking, even though it appears to use similar ingredients. The simple process of sealing the lid with chapati dough and allowing the ingredients to cook within a covered environment makes all the difference. Basically, what happens in this process is that no moisture is lost. Water evaporates but keeps condensing inside the pot itself, so practically nothing leaves the pot – including the flavours and the aroma of the ingredients. This is what you call a pucca flavour lock! Relish this Lajjatdar Handi Biryani, allowing every spoonful to rest on your palate, and you will be able to discern the flavours of all the ingredients right from the whole spices used to flavour the rice and the tangy chana masala mixture, to the saffron and herbs used to top the layered rice. Lose yourself in the experience... You can also try other variants of biryani like Shahi Korma Biryani and Masoor Biryani .

Hyderabadi cuisine in general is marked by its richness, and this biryani tops the charts! There is a rich dimension to every component of this biryani. The koftas are made of potatoes and paneer perked up with dry fruits, nuts and cream, while the rice itself is flavoured with whole spices and herbs and enhanced with a rich paste of cashewnuts and melon seeds. The Hyderabadi Sofiyani Biryani has sweet, hot and spicy dimensions, which make it a dashing treat for your taste buds. While many of the ingredients like ginger, green chillies, etc. add to the pungency of this rich preparation, dairy products give it a luxuriant feel. However, a cup of pineapple cubes added to the biryani makes all the difference because its juicy, tangy, sweet taste helps to highlight all the other flavours of this dish. Enjoy it hot and fresh with a garnish of fried onions. You will also enjoy other Hyderabadi delicacies like the Khubani ka Meetha and the Mirchi ka Salan .

Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with 60 amazing images. Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani is a delightful recipe which is packed with a brilliant blend of flavours and textures, which makes it very, very impressive. Learn how to make Hyderabadi chana dal biryani. To make Qabooli biryani, first make rice and then chana dal mixture. Wash and soak the chana dal in enough water for 2 hours, drain and keep aside. Combine the chana dal, turmeric powder, salt and enough water in a deep non-stick pan, mix well and cook on a medium flame for 6 minutes, while stirring occasionally. Drain well and keep aside. Heat the oil and ghee in a broad non-stick pan, add the onions, ginger-garlic paste, cardamom and cinnamon and sauté on a medium flame for 2 minutes. Add the turmeric powder, chilli powder, garam masala and cumin seeds powder and sauté on a medium flame for 1 minute. Lower the flame, add the curds, mix well and cook for 30 seconds, while stirring continuously. Add the cooked chana dal and little salt, mix gently and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside. Then to make Hyderabadi chana dal biryani, combine the saffron and warm milk in a bowl, mix well and keep aside. Take a deep non-stick pan or a handi, put ghee and cook on a medium flame for a few seconds. Remove the pan from the flame, add half the rice and spread it evenly. Put half the chana dal mixture and spread it evenly. Sprinkle half of the mint-coriander mixture evenly over it. Put half the saffron-milk mixture and 2 tbsp of rose water evenly over it. Repeat steps 3 to 6 to make 1 more layer. Place the deep non-stick pan or handi on a non-stick tava (griddle) and cook on a slow flame for 20 minutes. Serve hot. Hyderabadi Qubooli biryani is a unique dish that is truly tongue-tickling! You can make this vegetarian version on a festival day or include it in a party menu as it is quite grand. All it requires is a bowl of curd or a raita as an accompaniment along with fried papad to make a meal. Here, rice is layered with spicy chana dal and laced with unique flavouring substances like saffron and rose water. This gives the instant pot Indian chana dal biryani a very different flavour and aroma, which combines the pungency of spices, the tanginess of curds and the richness of ingredients like saffron. Although we usually associate rose water with mithai and not with savoury biryanis, you will find that it adds a special touch to this Hyderabadi chana dal biryani. This special dish is a bit time-consuming, but definitely worth the effort. You can also try your hand at making other biryanis like the shahi korma biryani and the minty paneer biryani. Tips to make Qabooli biryani. 1. All ingredients can be prepared in advance and kept just the assembling and cooking in a handi should be done just before serving. 2. Good quality of saffron should be used to get a nice yellow orangish colour and always mixed in warm milk. 3. Deep-fried onions should be nice and crispy. 4. Always use only basmati rice for biryanis and soak it well. Enjoy Qabooli biryani recipe | Hyderabadi chana dal biryani | instant pot Indian chana dal biryani | Hyderabadi Qubooli biryani | with step by step photos.

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