Uriel is a gourmet. He enjoys trying out new recipes and new cuisines. He loves African and Indian cuisine.
Hyderabadi biryani, also referred to as Hyderabadi dum biryani, is a style of biryani that originates from Hyderabad, India. It is prepared using basmati rice and meat.
Hyderabadi Biryani is a very popular dish among the Indian community in Kenya.
It usually is served with lightly flavored steamed rice. The method of preparation and the type of fish are critical to this recipe.
This super spiced king fish has superior taste and aroma which blends perfectly well with the fragrance of aromatic rice that is served with it. It is consumed as a main dish.
|Prep time||Cook time||Ready in||Yields|
1 hour 30 min
Serves 4 people
- Chop the coriander and green chillies leaves.
- Wash and cut up the king fish.
- Marinade with the dry ingredients (1 ½ tsp. red chilli powder, ¼ tsp. turmeric powder, 2 tsp. coriander powder, ½ tsp. cumin seeds, pinch of cloves, 4 anise seeds, 3 cinnamon sticks, 4 cardamoms seeds, the salt, and 3 tbsp. cooking oil. Leave to stand.
- Mash the garlic and ginger into a paste. Add the paste, coriander leaves, green chillies, lemon juice and yoghurt.
- Sort the rice, wash it and soak the rice in 4 ¾ cups of water for 30 minutes.
- Into a separate pot, add the soaked rice and 4 cups of water and start cooking.
- Add the bay leaf, cloves, cardamoms, cinnamon, cumin seeds, and the anise seeds.
- Cover the rice and boil for 25 minutes until ready and tender.
- Remove from the heat and drain the water if required.
- Into a separate pot, add the oil and heat for 1 minute.
- Add the marinated fish and shallow fry for 6 minutes.
- Into the pot used in frying the fish, add the boiled rice (do not stir).
- Cover the rice with the fried fish then garnish with the coriander and mint leaves.
- Steam for around 5 minutes.
- Remove from heat and serve.
- 2 cups (424 g) rice, raw, white
- ½ kg king fish
- 1 ½ tsp. (5 g) chilli powder, red
- ¼ tsp. (1 g) turmeric, powder
- 2 teaspoons (6 g) coriander, powder
- ½ tsp. (4 g) cumin, seeds
- 6 cloves (18 g) garlic
- 1 piece (15 g) ginger
- 3 (6 g) chillies, green
- 1 (21 g) coriander, leaves, bunch
- 1 (14 g) mint, leaves, bunch
- 4 ½ tbsp. (67 g) yoghurt
- 6 (5 g) anise, seeds
- ¼ tsp. (2 g) clove, seeds
- 8(2 g) cardamom, seeds
- 6 (3 g) cinnamon, sticks
- 1 ½ tbsp. (21 g) salt, iodized
- 1 (1 g) bay leaf
- ½ (11 g) lemon
- 2/3 cup (126 g) cooking oil
- 8 ¾ cups (1895 g) water
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2022 Uriel Kushiel