hyderabadi biryani
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
White Rice, long grain, 4 cup Lamb, Cubed, 1000 grams Onions, raw, 3 cup, chopped *Coriander leaf, dried, 5 tbsp *Potato, raw, 2 large (3" to 4-1/4" dia.) Hard Boiled Egg, 2 large Salt, 1 tbsp *Oil, soybean (hydrogenated), 1 cup Yogurt, plain, low fat, 2 cup Cardamom, ground, 1 tbsp Cinamon Caesar Stick, 2 serving Saffron, 1 tbsp Margarine butter blend, 60% corn oil margarine and 40% butter, 6 tbsp *Lemon Juice, 0.5 cup
add 4 cups rice in cooker.add 8 cups water.1/2 teaspoon salt,2-3 cardamons,2-3,cinamon,boil til rice is somewhat cooked,make sure not fully cooked.drain all water and keep aside.
put yogurt in a pan,stir constantly,and 2tbps of oil,add national biryani masala available at all stores,add lamb add cook till meat is tender and curd is compeletely absorbed in it.keep aside..
fry onions in little oil till golden brown and keep aside.slice boiled eggs into two,slice potatoes into 3-4 large peices.keep ready corriender 2cups chopped.....2tbsp of water add saffron keep aside let the colour come....(if not available you can use orange or red food colour)...now lets get things together.....take the rice cooker add the cooked lamb as your first layer,then add one layer of rice(dont add the entire amount of rice),then add a layer of golden brown onions 2tbsp of margerine,then again add a layer of rice,then add a layer of fresh corriender potatoes,eggs,2tbps of margerine,then another layer of rice this should finish all the rice left behind.....then on top add 2tbsp of margerine,sprinkle lemon juice,add pour saffron at 3 spots only dont sprinkle over the rice.....now place a towel to cover the mouth of the cooker,then place the lid,then turn the cooker to cookin mode..well thats not all,,take a rice plate now empty all the contents of cooker and mix them gently...now you have a nice colourful biryani,mouth watering ,readyto eat....
Number of Servings: 1
Recipe submitted by SparkPeople user SUGARCUBE4U.
put yogurt in a pan,stir constantly,and 2tbps of oil,add national biryani masala available at all stores,add lamb add cook till meat is tender and curd is compeletely absorbed in it.keep aside..
fry onions in little oil till golden brown and keep aside.slice boiled eggs into two,slice potatoes into 3-4 large peices.keep ready corriender 2cups chopped.....2tbsp of water add saffron keep aside let the colour come....(if not available you can use orange or red food colour)...now lets get things together.....take the rice cooker add the cooked lamb as your first layer,then add one layer of rice(dont add the entire amount of rice),then add a layer of golden brown onions 2tbsp of margerine,then again add a layer of rice,then add a layer of fresh corriender potatoes,eggs,2tbps of margerine,then another layer of rice this should finish all the rice left behind.....then on top add 2tbsp of margerine,sprinkle lemon juice,add pour saffron at 3 spots only dont sprinkle over the rice.....now place a towel to cover the mouth of the cooker,then place the lid,then turn the cooker to cookin mode..well thats not all,,take a rice plate now empty all the contents of cooker and mix them gently...now you have a nice colourful biryani,mouth watering ,readyto eat....
Number of Servings: 1
Recipe submitted by SparkPeople user SUGARCUBE4U.
Nutritional Info Amount Per Serving
- Calories: 6,675.0
- Total Fat: 379.9 g
- Cholesterol: 1,178.4 mg
- Sodium: 9,827.0 mg
- Total Carbs: 519.1 g
- Dietary Fiber: 30.5 g
- Protein: 297.9 g