HYDERABADI BIRYANI NEAR ME RECIPES

Steps:

• Fry sliced onions in canola oil until they are light brown.
• Remove onions and place on paper towel to catch excess oil.
• Let cool, and crumble onions with hand.
• Set aside.
• Marinate the meat with ginger garlic paste, garam masala powder, red chili powder lemon juice, 2 of the cardomom pods, cilantro, green chillies, saffron, mint and salt for at least 4 hours.
• After 4 hours, reserve a handful of fried onions, and mix the rest of the onions and ? of the oil from the fried onions and yogurt into meat marinade.
• Set aside.
• In a heavy pan, boil water with rest of cardamom pods, cloves and cinnamon stick.
• Add half a teaspoon salt to water.
• After water boils, add rice and cook until just tender, about 10 minutes.
• Drain the rice.
• Preheat oven to 400 degrees.
• In a deep pan, place the marinated meat on the bottom.
• Layer it with the rice on top and drop some ghee on top of the rice and a squirt of lemon juice, saffron and reserved fried onions.
• (Optional: Gently sprinkle 1/2 cup of milk on the rice, being careful to pour it only near the sides and edge of the pan. This prevents the rice from burning.)
• Bake at 400 degrees for 30 minutes, then another 15 minutes at 350 degrees.
• Gently check the inside of pan to see if there is still water on the bottom.
• If there is, bake for another 10 minutes.
• Serve hot with yogurt raita.
• Thin yogurt out with a fork and add water little by little until desired consistency.
• It should be a slightly thick, saucy consistency.
• Add cilantro, green chili, onion and salt and mix well.
• Serve cold alongside biryani.