Hyderabadi Yakhni Biryani Ramadan Special

By Food Fusion · 240 min

Ingredients

Instructions

1. In a pot, combine the beef, 3 litres water, onion, ginger garlic, black peppercorns, cloves, cumin, fennel, coriander seeds, cinnamon sticks, black cardamom and pink salt. Bring to a boil, cover and simmer on low until the meat is tender (about 2 hours).
2. Remove the meat and strain the stock. Keep both.
3. Grind the cinnamon sticks, nutmeg, mace, star anise, green cardamom, black cardamom, black peppercorns, coriander seeds, cumin and fennel seeds to a fine powder. Set aside.
4. In a pot, heat the cooking oil and add the black peppercorns, cinnamon stick, cloves, bay leaves, button red chillies, ginger garlic, green chilli, curry leaves, dried plums, tomato, tamarind pulp and the spice mix. Stir and cook on medium heat for 2-3 minutes.
5. Add the stock cubes and yogurt and stir well.
6. Add the cooked meat and cook on medium heat for 4-5 minutes.
7. Add the reserved stock and stir.
8. Add the soaked rice and stir.
9. Add the pink salt and cook on medium heat until the water has reduced, 6-8 minutes.
10. Add the mint leaves, cover with a cloth and steam on low for 4-5 minutes.
11. Mix the kewra water and orange colour into the 2 tbsp water, then add this mixture and the fried onion. Cover with a cloth and steam on low for 12-15 minutes.
12. Garnish with fried onion and serve.

Summarized from Food Fusion's video. Watch it for the details.

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