Indian
Indian - Street Food and Snacks
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
- • 2 cups maida (plain flour)
- • 3 tbsp ghee
- • 300g mutton mince (keema)
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 1 tsp red chili powder
- • 1 tsp garam masala
- • Salt to taste
- • Oil for deep frying
Preparation Steps
1
Phase 1
Rub the ghee into the maida with a pinch of salt and knead into a stiff, pliable dough with water; rest for 30 minutes.
2
Phase 2
Cook the keema with onion, ginger-garlic paste, red chili powder, garam masala, and salt until completely dry; cool.
3
Phase 3
Roll the dough thin, cut into rectangles, place filling on one half, and fold into flat square pockets, sealing the edges firmly.
4
Phase 4
Deep fry the pockets in medium-hot oil until crisp and golden.
5
Phase 5
Serve hot with mint chutney, Hyderabadi iftar-stall style.