Ingredients for hyderabadi biryani
- 1 ½ cups basmati rice (aged )
- ¼ to ½ tsp biryani masala powder or garam masala for sprinkling
- 1 large onions or 1/3 cup fried onions store bought
- 4 tbsps coriander
- 4 tbsps mint leaves (or pudina, finely chopped)
- 4 tbsp clarified butteR
- ÂĽÂ tsp saffron strandsÂ
- 1ÂĽÂ tbsp ginger paste
- 1 tbsp Garlic
- 1¼ tsp turmeric
- 2/3 cup yogurt
- 2 tbsps Lemon juice
- 1 to 1 ½ tsp red chili powder or paprika
- 1 to 1 ½ tsp biryani masala powder or garam masala
- ¼ to ½ tsp green cardamom powder
- ¾ tsp Salt (I used 1 ¼ tsp pink salt)
-  1 tsp cinnamon piece
- 1 star anise ( biryani flower)
- 1 tsp caraway seeds
How to make the recipe
Heat 6 tbsps butter in a deep pan. Slice onion thinly, separate the layers and fry them stirring often in hot oil until deep golden to brown. Add all other ingredients and saute till warm and mixed.
Combine with basmati rice and serve
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