Calling all biryani lovers! When dinner calls for something special, this Hyderabadi Yakhni Biryani delivers—rich, aromatic, and packed with flavor! Perfectly layered rice and tender meat come together for a biryani experience like no other. Let the feast begin! #happycookingtoyou #foodfusion #araywahh #monthofgood
Ingredients:
-Beef mix boti 1 kg
-Water 3 litre
-Pyaz (Onion) sliced 1 medium
-Adrak lehsan (Ginger Garlic) crushed 2 tbs
-Kali mirch (Black peppercorns) ½ tsp
-Laung (Cloves) 5-6
-Zeera (Cumin seeds) 1 tsp
-Saunf (Fennel seeds) 2 tsp
-Sabut dhania (Coriander seeds) 2 tsp
-Darchini (Cinnamon sticks) 2-3
-Badi elaichi (Black cardamom) 2
-Himalayan pink salt 2 tsp or to taste
-Darchini (Cinnamon sticks) 2
-Jaifil (Nutmeg) ¼ piece
-Javitri (Mace) 2 blades
-Badiyan ka phool (Star anise) 3 blades
-Hari elaichi (Green cardamom) 5-6
-Badi elaichi (Black cardamom) 1
-Kali mirch (Black peppercorns) ½ tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) 2 tsp
-Saunf (Fennel seeds) 2 tsp
-Cooking oil ½ Cup
-Kali mirch (Black peppercorns) ½ tsp
-Darchini (Cinnamon stick) 1
-Laung (Cloves) 4-5
-Tez patta (Bay leaves) 2
-Sabut Lal mirch (Button red chillies) 5-6
-Adrak lehsan (Ginger garlic) crushed 2 tbs
-Hari mirch (Green chilli) crushed 1 & ½ tbs
-Curry patta (Curry leaves) 12-15
-Aloo bukhara (Dried plums) 7-8
-Tamatar (Tomato) sliced 1 medium
-Imli pulp (Tamarind pulp) 3 tbs
-Stock cubes 2
-Dahi (Yogurt) whisked ½ Cup
-Chawal (Rice) 700g (soaked for 1 hour)
-Himalayan pink salt ½ tsp or to taste
-Podina (Mint leaves) handful
-Water 2 tbs
-Kewra water 2 tsp
-Zarda ka rang (Orange food color) ¼ tsp or as required
-Pyaz (Onion) fried
Directions:
-In a pot,add beef,water,onion,ginger garlic crushed,black peppercorns,cloves,cumin seeds,fennel seeds,coriander seeds,cinnamon sticks,black cardamom,pink salt,mix well & bring it to boil,cover & cook on low flame until meat is tender (2 hours).
-Take out meat pieces then strain prepared stock & reserve both for later use.
-In a grinder,add cinnamon sticks,nutmeg,mace,star anise,green cardamom,black cardamom,black peppercorns,coriander seeds,cumin seeds,fennel seeds,grind well & set aside.
-In a pot,add cooking oil,black peppercorns,cinnamon stick,cloves,bay leaves,button red chillies, ginger garlic crushed,green chilli crushed,curry leaves,dried plums,tomato,tamarind pulp,prepared spice mix,mix well & cook on medium flame for 2-3 minutes.
-Add stock cubes,yogurt & mix well.
-Add cooked meat,mix well & cook on medium flame for 4-5 minutes.
-Add reserved stock & mix well.
-Add soaked rice & mix well.
-Add pink salt,mix well & cook on medium flame until water is reduced (6-8 minutes).
-Add mint leaves & mix well,cover with kitchen cloth & steam cook on low flame for 4-5 minutes.
-In water,add kewra water,orange food color & mix well.
-Now add dissolved mixture & fried onion,cover with kitchen cloth & steam cook on low flame for 12-15 minutes.
-Garnish with fried onion & serve with yogurt raita!
