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Home Dish Hyderabadi Kalyani Dum Biryani

Hyderabadi Kalyani Dum Biryani

Name: How to cook Hyderabadi Kalyani Dum Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Kalyani Dum Biryani

#GA4 #week3 This is yet another famous Biryani available in Hyderabad City and is made with Beef instead of Mutton. This Biryani is popularly called as Kalyani Biryani here. The entire process remains the same except for the use of raw Papaya paste which works as a meat tenderizer. Actually in Mutton Biryani, there is no use of any Papaya paste at least by me as the marination of it overnight is enough for the succulent meat. People do use Papaya paste only because of shortage of time or due to forgetting of the marination part. But it's not the same for Beef as it's not like Mutton and requires a good marination time along with the use of Papaya paste. It is a must because Beef requires a long time to get done. Ofcourse there are exceptions where it can be done in pretty much quickly too. However with Beef in hand, Papaya paste is a must for a good juicy and succulent Beef Biryani. Let's get down to the recipe straight away folks without any further delay. Happy Cooking Everyone!

Ingredient

Food ration :

5-6 servings

Cooking time :

50-60 minutes

1 1/2 kg

Basmati Rice

2 kg

Beef boneless

1/4 cup

Ginger garlic paste

1 tsp

Turmeric powder

2-3 tbsp

Salt or to taste

3-4 tbsp

Red Chilli powder

5-6

Green Chillies slit

2 tsp

Garam Masala

small bunches Coriander Leaves finely chopped

2 bunches

Mint Leaves

1/2 kg

Yoghurt

750 ml

Oil

1 kg

Onions thinly sliced

12-14

Cloves

1 tbsp

Caraway Seeds

3-4

Cinnamon sticks (1 inch)

6-7

Cardamom pods

6-7

Green Chillies whole

Lemon medium sized

as required

Water for cooking Rice

1 tbsp

Ghee

7-8

Saffron strands

1/4 cup

Milk

Cooking instructions

* Step 1

Marinate Beef with all the ingredients including the Yoghurt except the whole spices. Add the chopped Coriander and Mint too. Do not forget to add the raw Papaya paste too along with the Lemon juice.

* Step 2

Keep enough water to boil for the rice. Soak rice only until the water starts boiling. That means, wash and soak Rice just as you keep water for cooking it. As soon as it starts boiling, add soaked Rice, whole spices, some chopped Mint and Coriander leaves to it. Also add a few Green Chillies.

* Step 3

Remember to boil it for about 20 minutes or just until it vigorously starts bubbling. The grains should be firm. Do not stir it hard. Otherwise they tend to break. Check if they can be easily crushed. This is the right time to switch off the heat. The rice needs to be about 90% cooked. Firm and not mushy. Drain the water and keep it aside.

* Step 4

Meanwhile deep fry the sliced onions. Spread them on a plate and after about 5 minutes, crush them with your hands and add to the marination. Also add the Oil in which they are fried after it cools down. Mix well.

* Step 5

Now comes the final part of slow cooking (called as dum). Layer the rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of rice. Sprinkle some Saffron soaked milk on top. Add a generous dollop of ghee on top (optional) and cover it well either by an aluminium foil or a wet thick cotton cloth sealing the corners of the lid.

* Step 6

I always prefer an aluminium foil. For the first 15 minutes, keep it on a high heat, rotating the vessel every now and then. After 15 minutes, lower the heat and let it simmer for about 30-35 minutes. Turn off the heat after the stipulated time and let the Biryani sit for sometime.