Hyderabadi Korme ki Biryani

Hyderabad is popular for its food, especially for the Biryani. But did you know that Hyderabad itself offers at least 100 varieties of Biryanis. And trust me, each Biryani is completely different in taste from the other. The cooking style, the spices and different times of adding the spice changes the complete taste and to understand that better, you have to be a Biryani lover like me.

This recipe is among one of my favorites, honestly I think they all are and it gets really hard to choose between them. My younger one loves the idea of having potatoes in his Biryani. I have no idea which side he gets it from because me or Mr. Parveez are strictly “meat lovers only” when it comes to our Biryanis and as much as my younger son loves Potatoes, he wouldn’t ever eat vegetable Biryani to save his life. Yupp!!! Its quiet funny . So, this Biryani is one of his favorites.

Korma is essentially , a yogurt based curry to which musk melon seeds, poppy seeds and cashew nuts have been added. It is to this curry that rice is added making the flavor amazing.

Its always worth trying a new flavor. Just make sure you read all the instructions and follow the steps strictly to enjoy the same taste as we did. You can always contact me if you miss out something or need help.

Print Recipe
Hyderabadi Korme ki Biryani
One of the many Biryanis from Hyderabad, using Korma as Yakhni.
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Cuisine Indian, Mughlai
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Cuisine Indian, Mughlai
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 45 minutes
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Masala A: Take all the below ingredients and grind to a fine paste using little water Musk seeds, Cashew nuts, Poppy seeds, Fennel seeds and Dry coconut powder.
  2. Fry potatoes till pale gold. Remove and set aside.
  3. Heat oil in a heavy bottom pan, which should be able to take both chicken yakhni and rice. In the same oil as potatoes, fry the onion till they are golden brown. Remove and set aside and crush when cool.
  4. Add caraway seeds to the pan, with cardamom and one cinnamon stick and fry for a few seconds. Add ginger garlic paste.
  5. After about half a minute, add salt, turmeric, red chili powder and sprinkle a little water.
  6. Add the chicken pieces and fry for around 5 minutes. Add yogurt and let it come to a boil. Then add the cashew-poppy-coconut Masala paste. Add a little water and cook on medium flame for around 5-7 minutes.
  7. When the chicken is cooked, add the potatoes and the crushed onions and let it simmer for another 10 minutes. Add chopped coriander, mint leaves and green chilies. Add the saffron to the warm milk and add it to the chicken. When cooked, the chicken should have around a cup of gravy left.
  8. Take a TBSP of oil in a pan. Add Black pepper, Cinnamon stick and Cloves. Add 2 liters of water and boil . Also 1 tsp salt. When the water comes to a boil, add the rice [Drain the water in which rice is soaked] and cook till about two thirds done. Drain the water.
  9. Assembling ingredients: Milk – ½ cup Lemon juice – extracted from 1 lemon Cream – 1 TBLSP Ghee – 1 TBLSP Salt Assemble and serve: Place the par boiled rice over the yakhni [ the cooked chicken gravy]. Sprinkle milk and the juice of lemon over the rice. Dot with cream and ghee. Cover with a tight fitting lid and cook for the first 2 minutes on medium high flame to heat up the dish. Then reduce the flame to low and cook till the dish is steaming hot and rice is done. If using the oven, put the Biryani vessel in a preheated oven at 350F. Leave it for dumm in the oven for 45 minutes.
  10. Take the rice and chicken out from the sides, digging deep in large chunks and serve hot in a nice wide serving dish. This Biryani goes best with pudina chutney raita. ENJOY!!!

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