Indian
Indian - Curries and Gravies
Hyderabadi Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 8 long green chilies, slit
- • 2 tbsp oil
- • 1 tsp mustard seeds
- • 1/2 cup peanuts, roasted
- • 2 tbsp sesame seeds
- • 2 tbsp desiccated coconut
- • 1 tbsp tamarind pulp
- • 1/2 tsp turmeric powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Grind the peanuts, sesame seeds, and coconut with 1/2 cup water into a smooth paste.
2
Phase 2
Heat the oil and splutter the mustard seeds.
3
Phase 3
Add the slit green chilies and fry until blistered.
4
Phase 4
Add the ground paste, turmeric, salt, and tamarind pulp; cook for 5 minutes.
5
Phase 5
Add 2 cups water and simmer for 15 minutes until the gravy thickens and the oil floats; serve with biryani or rice.