1 lb/ 500 grams shrimp/ prawns3 medium size onions, thinly sliced3 medium size tomato, chopped5 ~ 6 green chillies or to taste1 1/2 tsp ginger paste 1 1/2 tsp garlic paste1 tsp red chili powder or to taste1 tsp coriander powder or to taste1/4 tsp turmeric powder 3/4 tsp garam masala powder1/2 cup curd 1/2 cup of mint leaves1/2 cup of minced cilantro1 tsp orange food color or Saffron soaked in warm milk (optional)Salt to taste For cooking rice. Throw in Cleaned shrimp / prawn and cook it medium heat 3 ~ 5 minutes till water from gravy evaporates and mixture turns to thick gravy consistency. Check here for Vegetable Biryani, Chicken dumbiryani, EggBiryani, Fish dumbiryani 5 minutes. / 500 grams shrimp. 1 1/2 tsp ginger paste. 1 1/2 tsp garlic paste. 1/4 tsp turmeric powder. 3/4 tsp garam masala powder. 1/2 cup curd. 1/2 cup of mint. 1/2 cup of minced cilantro
Garnish the biryani with chopped coriander and mint leaves, fried onions and boiled egg. Though there are many versions of biryanis depending on the regions and history behind them, Hyderabadidumbiryani is the most famous or can we say "the king of biryanis "
the meat, the rice, the veggies. Serve this delicious Hyderabadi Veg DumBiryani with raita or biryani masala (special creamy curry served with biryani) and slices of onions, tomato and cucumber with lime/lemon wedges
Place a skillet/tawa on the flame. Mutton DumBiryani Recipe is again a different variation of mutton biryani where the mutton is dum cooked and is almost similar to HyderabadiBiryani and it is also a hyderabadi mutton dumbiryani recipe
Hyderabadi Chicken Biryani 2016-01-08 19. Biryani masala 1 teaspoon red chilli powder 1 teaspoon coriander powder 1 teaspoon cumin seeds 1 teaspoon black peppercorn 1 teaspoon green cardamom powder ½ teaspoon turmeric 3 pieces of mace 4 black cardamom 2 cinnamon sticks 3 bay leaves Salt to taste. Instructions Wash rice and soak it for 30 mins at least (this makes the grain as long as possible) In a large bowl add the chicken pieces, olive oil, lemon juice, green chillies, garlic ginger paste, half of chopped mint, half of chopped coriander, biryani masala and yoghurt, mix well to coat with marinade, cover the bowl with cling film and set aside