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We hope you got insight from reading it, now let’s go back to hyderabadi kheema biryani recipe. You can cook hyderabadi kheema biryani using 30 ingredients and 19 steps. Here is how you achieve that.
The ingredients needed to cook Hyderabadi Kheema Biryani:
- Get Kheema curry:
- You need 1 can chicken Kheema (mutton) replace with kheema lbs
- Prepare 2 Onions chopped
- Get 3 Green chillies chopped
- Get 2 tbsp Ginger garlic paste
- Use 2 tbsp Coriander powder
- Provide 1 tsp Cumin powder
- Use 1 tsp Garam masala powder
- You need 1/2 cup Green peas
- Provide 1/4 cup Coriander leaves chopped
- Use 1/2 cup Mint leaves chopped
- Use Tomato paste (1 small tomato)
- Get to taste Salt
- Prepare 4 tbsp Oil
- Get 2 tbsp Ghee
- You need 1 1/2 glass Basmati rice (i used a regular water tumbler)
- You need 5 tbsp Oil
- Take to taste Salt
- Get Masala Potli ***
- Provide 1 Onions sliced
- Take 3 Green chillies silted
- Take Coriander leaves few
- Prepare Mint leaves few
- Take 2 1 inch Cinammon pcs
- Use 4 Cloves
- Get 2 Biryani leaf
- You need 10 - 15 pods Pepper
- Get 2 - 3 pods Elachi
- Prepare 1/4 tsp zeera Shahi
- Prepare 1 Star anise
Instructions to make Hyderabadi Kheema Biryani:
- Potli Masala ***
- Take a muslin cloth and keep all the above masala in the middle of the cloth, gather four edges and tie it tightly.
- Lets make the kheema first
- Take oil and ghee in a cooker. Add onions and green chillies.
- Sprinkle salt as it assist in frying the onions quickly.
- Once onions are fried, add coriander and mint leaves.
- Fry for a while. Add kheema. Mix well.
- Add ginger garlic paste. Mix thoroughly and let the raw smell of ginger garlic paste goes.
- Add coriander powder,cumin powder,red chilly powder and garam masala.
- Then include 1/2 cup of water and pressure cook for 2 whistles.
- Once cool add peas, tomato paste and cook for a while until a thick gravy. You know it when oil starts coming oozing out from the edges.Put the flame to min.
- Now lets make the rice
- Now take a heavy bottom pan with oil in it Once hot add onions and green chillies. Saute for a while and add the potli masala.
- For 1 1/2 glass of rice take 3 glasses of hot water.
- Add 3 glass of hot water to the onions. Add coriander leave and mint leaves. Add salt and 1/2 tsp of lime juice.
- When water starts to boil add rice. Simmer until the rice is done.
- Now spread the kheema on top of the rice. Cover and cook for 5 minutes in a low flame.
- Switch of the flame and let it rest for another 5-6 minutes.
- Mix gently and serve hot with raita and raw onions.
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