Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, hyderabadi biriyani (restaurant style). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Famous Hyderabadi Biryani - Kachay Gosht Ki Biryani (Detailed) - Kun Foods. Hyderabadi Chicken Dum Biryani Recipe in Tamil Hyderabadi biryani is one of India's most famous biryanis,some say biryani is synonymous with Hyderabad. The crown dish of the Hyderabad.
Hyderabadi Biriyani (Restaurant Style) is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Hyderabadi Biriyani (Restaurant Style) is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook hyderabadi biriyani (restaurant style) using 3 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hyderabadi Biriyani (Restaurant Style):
- Take 2-3 cup basmati rice, a bunch of spinach, 3 big onions, 2 big tomatoes, 1 capsicum, half cut cauliflower, 1 carrot
- Take 2 tsp Ginger Garlic paste, 2 badi ilaychi, 3-4 cloves, 4-5 whole black pepper, spices, garam masala and salt as per needed taste
- Prepare 5 tsp Cow Ghee/Amul Butter, 1 tsp cumin seeds(Jeera), 1 piece small cinamon, 2-3 bay leaves (Tej patta)
Get quick answers from Hyderabadi Biryani & Seafood Restaurant staff and past visitors. Note: your question will be posted publicly on the Questions & Answers page. Hyderabadi dum biriyani is one of the most sought after dish in India. Personally, I love biriyanis and I am always trying out with variations, right from the Last time we visited Hyderabad, I was introduced to a wonderful chef; who served us Shrimp Biriyani which I had shared last year; many of you tried it.
Instructions to make Hyderabadi Biriyani (Restaurant Style):
- Soak the rice for half hour and cook it. Cut the cauliflower into 1 inch by hands. Finely chop 2 onions and 2 tomatoes. Chop the remaining capsicum and onion into 1 inch size. Cut the spinach. Cut carrot into half inch pieces.
- Boil the spinach till its dark green and blend it to make a thick gravy/paste. Boil green peas, carrot and cauliflower and cook them half separately.
- In a Pan/Wok, heat the ghee/butter. Add jeera, cinamon, black pepper and cloves into it and saute them till they leave their aroma. Add chopped onions and saute till transparent. Add now chopped tomatoes and saute till pulpy. Add now Ginger-garlic paste and saute for 5 minutes. Add the masalas and salt & mix well.
- Add now half cooked green peas, carrot and cauliflower, mix well. Add Spinach gravy & 1 inch cut onion and capsicum(you can add also water half a cup around to adjust the consistency). Cover with a lid and let it cook for 15-20 minutes around. When ghee/butter leaves the surfaces, add now cooked rice and mix well. This whole will look like this in the pic.
- Garnish with roasted cashews, chopped spring onion and coriander leaves. Serve hot :)
Hyderabadi dum biriyani is one of the most sought after dish in India. Personally, I love biriyanis and I am always trying out with variations, right from the Last time we visited Hyderabad, I was introduced to a wonderful chef; who served us Shrimp Biriyani which I had shared last year; many of you tried it. Welcome to SS Hyderabad Biryani, we are one of the leading restaurants in South India, we have a unique style and brand for us. Egg biryani recipe - Learn how to make hyderabadi egg biryani, a classic delicious aromatic biriyani made in dum style. This hyderabadi egg biryani may be a good addition to your party or weekend menu.
So that’s going to wrap it up with this special food hyderabadi biriyani (restaurant style) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
