Simple Way to Make Super Quick Homemade Hyderabadi Kalyani Dum Biryani

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Before you jump to Hyderabadi Kalyani Dum Biryani recipe, you may want to read this short interesting healthy tips about Keeping Track of What You Take in: How to Do It Correctly.

When you begin a diet just about the most often heard pieces of advice is to keep a food log in which you write down every thing you eat during the day. Tracking all of the meals you take in can help you figure out which foods you will be eating as well as which foods you are not eating enough of. One example is that, after following your food for a few days you may realize that you are consuming far too many sugars and unhealthy fats without nearly enough organic nutrients. Having it all written down will help uou determine the aspects of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.

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Record your feelings whenever you eat. This can show you whether or not you use foods to solve emotional issues. It may also identify the meals you choose when you are in certain moods. Many of us will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this enable you to notice when you reach for precise foods based on your mood, it will help you find ways to keep healthier (but similar) alternatives on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got benefit from reading it, now let's go back to hyderabadi kalyani dum biryani recipe. To cook hyderabadi kalyani dum biryani you need 24 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Hyderabadi Kalyani Dum Biryani:

1. Provide 1 1/2 kg of Basmati Rice.
2. Get 2 kg of Beef boneless.
3. Get 1/4 cup of Ginger garlic paste.
4. You need 1 tsp of Turmeric powder.
5. Use 2-3 tbsp of Salt or to taste.
6. Provide 3-4 tbsp of Red Chilli powder.
7. Prepare 5-6 of Green Chillies slit.
8. You need 2 tsp of Garam Masala.
9. Get 2 of small bunches Coriander Leaves finely chopped.
10. Prepare 2 bunches of Mint Leaves.
11. Get 1/2 kg of Yoghurt.
12. Prepare 750 ml of Oil.
13. Provide 1 kg of Onions thinly sliced.
14. Use of WHOLE SPICES -.
15. Prepare 12-14 of Cloves.
16. Take 1 tbsp of Caraway Seeds.
17. Take 3-4 of Cinnamon sticks (1 inch).
18. Get 6-7 of Cardamom pods.
19. Take 6-7 of Green Chillies whole.
20. Take 1 of Lemon medium sized.
21. Get as required of Water for cooking Rice.
22. You need 1 tbsp of Ghee.
23. Prepare 7-8 of Saffron strands.
24. Get 1/4 cup of Milk.

Instructions to make Hyderabadi Kalyani Dum Biryani:

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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