Hyderabadi Kalyani Dum Biryani

Name: Hyderabadi Kalyani Dum Biryani
Total time: 3600 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 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; 2 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; 1 Lemon medium sized; as required Water for cooking Rice; 1 tbsp Ghee; 7-8 Saffron strands; 1/4 cup Milk

ZMA @zesty5

#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!

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Ingredients

50-60 minutes

5-6 servings

1 1/2 kgBasmati Rice
2 kgBeef boneless
1/4 cupGinger garlic paste
1 tspTurmeric powder
2-3 tbspSalt or to taste
3-4 tbspRed Chilli powder
5-6Green Chillies slit
2 tspGaram Masala
2small bunches Coriander Leaves finely chopped
2 bunchesMint Leaves
1/2 kgYoghurt
750 mlOil
1 kgOnions thinly sliced
WHOLE SPICES -
12-14Cloves
1 tbspCaraway Seeds
3-4Cinnamon sticks (1 inch)
6-7Cardamom pods
6-7Green Chillies whole
1Lemon medium sized
as required Water for cooking Rice
1 tbspGhee
7-8Saffron strands
1/4 cupMilk

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Steps

50-60 minutes

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.
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.
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.
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.
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.
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.
7

Serve hot with Burhani raita or plain curd and Baghare Baingan alongside. Mirchi ka Saalan is also a lovely combination that one can consider. Enjoy!

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ZMA @zesty5

on October 19, 2020 02:16

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.