Hydrabadi Biryani

AuthorAwan
RatingDifficultyAdvanced
hyderabadi biryani
Yields4 Servings
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins

Ingredients
2 cups (424 g) raw white rice
½ kg kingfish
1 ½ tsp. (5 g) red chili powder
¼ tsp. (1 g) turmeric powder
2 tsp. (6 g) coriander powder
½ tsp. (4 g) cumin seeds
6 cloves (18 g) garlic
1 piece (15 g) ginger
3 green chilies (6 g)
1 bunch (21 g) coriander leaves
1 bunch (14 g) mint leaves
4 ½ tbsp. (67 g) yogurt
6 anise (5 g) seeds
¼ tsp. (2 g) clove seeds
8 cardamom seeds (2 g)
6 sticks (3 g) cinnamon
1 ½ tbsp. (21 g) salt, iodized
1 bay leaf (1 g)
½ lemon (11 g)
2/3 cup (126 g) cooking oil
8 ¾ cups (1895 g) water

Method

• Chop the green chillies and coriander leaves.
• Wash and cut the kingfish.
• Marinade with the dry ingredients (1 ½ tsp. red chilli
powder, ¼ tsp. turmeric powder, 2 tsp. coriander powder, ½ tsp. cumin seeds, a pinch of cloves, 4 anise seeds,
3 cinnamon sticks, 4 cardamoms seeds, the salt, and 3
tbsp. cooking oil. Leave to stand.
• Crush ginger and garlic into a paste. Add the paste, coriander leaves, green chilies, lemon juice, and yogurt.
• Sort, wash and soak the rice in 4 ¾ cups of water for 30
minutes.
• Into a separate pot, add 4 cups of water and the
soaked rice and start cooking.
• Add the cloves, bay leaf, cardamoms, anise seeds,
cinnamon and the cumin seeds.
• Cover the rice and boil for 25 minutes until ready and
soft.
• Remove from heat and drain the water if necessary.
• Into a separate pot, add the oil and heat for 1 minute.
Add the marinated fish and shallow fry for 6 minutes.
• Into the pot used in frying the fish, add the boiled rice
(do not stir).
• Cover the rice with the fried fish and garnish with mint
and coriander leaves.
• Steam for 5 minutes.
• Remove from heat and serve.

Ingredients

Directions

Hydrabadi Biryani