Re: hyderabadi zafrani pulao Hi Sunkan, Thank you for researcing the web for the Puloa. That was very nice of you. I'm defenitely going to try it. 'coz i'm a Hyderabadi. And i'm So Sure anything Hyderabadi is soooooo goooooood!:yes: And may be you should add this recipe in the Veggie section too. "Zafrani Pulao" sounds so non-veggish, the veggiers may not look here. regards, Sharada
Re: hyderabadi zafrani pulao dear sharada, this is an automatic formating i have not mentioned it here to be added in the non veg section...do tell me how it is, regards sunkan
Re: hyderabadi zafrani pulao Dear Ilknoor, As you said there is a non vegetarian version of this recipe, too. Go to the site Thsi one has mutton chops and meat included. See if you like that. Love Latha
Re: hyderabadi zafrani pulao Sunkan - did not make this pulao last weekend. I had a party on saturday and sunday got too busy with household chores! Hopefully this weekend. Shobana
Re: hyderabadi zafrani pulao The pulao turned out quite well - my daughter did not like the raisins in them, otherwise it is :2thumbsup: - but everyone else liked it a lot!! Thanks Sunkan Shobana
Hi teja, thaz wonderful job lol... I feel very hungry looking @ them...!! :tongue I love Hyderabadi biriyani so much... Especially @ Paradise & Barwachi & Hyderabadi House.... wat a taste yar!! One has to taste that, i cant explain... though we prepare it in home we cant get that taste..!! For all non-veg lovers, if u visit Hyderabad dont forget to taste biriyani!! :-D
Aunthentic Hyderabadi chicken Biryani This is my own recipe and I use it all the time... hope you enjoy it too... Chicken Biryani Serves 4 people Marinate together (preferably for 4 hours or more): 12 chicken pieces ½ pound yoghurt ½ tsp Garam Masala 2 tbsp each of chopped ginger and garlic 1 tbsp lime juice 2 large onion fried salt to taste turmeric to taste ¼ tsp red chili powder 4 tbsp oil or (ghee) 1/2 tsp saffron 2 tbsp chopped coriander leaves 2 tbsp chopped Mint leaves 4 green chilis 4 cup rice (basmati) Cardamom - 2 Cinnamon - 1"piece Cloves - 3 Shahjeera (Black jeera) - <sup>1</sup>/<sub>2</sub>tsp 2 Bay leaves Salt Clean and soak rice for 30 minutes. Boil salted water in a vessel and put cloves, cardamom, cinnamon, bay leaves and shahjeera in it. Then add soaked rice, when it is half cooked drain and keep aside. In a pan, layer the Marinated chicken on the bottom and add the half-cooked rice on the top. If the chicken marinate looks dry add about ¼ cup of water to it. Garnish the top with Coriander leaves, mint leaves and green chilies. Also add ½ cup of milk, 2 tbsp lemon juice, yellow food coloring (mixed in the milk, if desired), ½ tsp Garam Masala and some fried onions. Also add a ½ cup of oil on the top. Seal tightly with Aluminum foil and preheat the oven to 450 degrees. Leave the Biryani at 450 for ½ hour to 45 minutes then lower the temperature to 300 degrees for at least 20 minutes. Then check to see if the chicken is done, and there is no residual water left and the rice is completely cooked. Mix both layers very well and enjoy with Raita and Bhagare Baigan.
Hyderabadi Zafrani Pulao Ingredients: 450 gm (2 cups) basmati rice 1 medium onion, sliced 2 tablespoons ghee 1/2 teaspoon cumin seeds (jeera) 1 inch stick cinnamon 1-2 cardamoms (elaichi) 2-3 cloves 1 bay leaf 1"(25mm) ginger 2 cloves of garlic (optional) pinch of saffron strands 10 tsp milk 2 tsp chilli powder 2 tbsp sour curd 50 gm (1/2 cup) slivered almonds 25 gm green raisins or sultanas 4 cups water 1 teaspoon salt Method: 1. Soak saffron in 2 tablespoon of warm milk for few minutes. 2. Meanwhile rinse rice and soak in fresh water for 30 minutes in a pan. 3. Heat ghee in a heavy saucepan. Add cumin seeds when they crackle, add onion and all the spices (cloves, bay leaf, cardamom, cinnamon), ginger and garlic except saffron to the hot ghee. Stir-fry until the onion turns golden brown. 4. Add almonds, raisins and well-drained rice, chilli powder, milk and sour curd, stir-fry for a further 5 minutes. 5. Pour water into the rice, It should be just the right quantity - one inch above the rice level. 6. Add the salt and saffron, stir well and bring to the boil. 7. Reduce heat, cover the pan tightly and cook on slow fire for about 20 minutes until the rice is tender and fluffy and the water is absorbed. 8. Fluff up the rice with a fork and serve immediately.
