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Bhatkali Biryani

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Bhatkali Biryani Recipe, How To Make Bhatkali Biryani Recipe

Bhatkali biryani is a special biryani savoured in all parts of coastal Karnataka.

Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan, and Read More..

About Recipe

How to make Bhatkali Biryani

(25 ratings)
0 reviews so far
Prep time
15 mins
Cook time
50 mins
Total time
65 mins
Bhatkali Biryani
Author : Vahchef
Main Ingredient : Chicken
Servings : 6 persons
Published date : November 20, 2016


Ingredients used in Bhatkali Biryani
• Coriander leaves (chopped) - 1/2 bunch.
• Chicken - 750 grams.
• Turmeric powder - 1/4 tea spoon.
• Garam masala powder - 1 tablespoon.
• Ginger garlic paste - 1 tablespoon.
• Green chilies - 8-10 numbers.
• Tomato (chopped) - 1 cup.
• Onions (slices) - 1 cup.
• Cardamom - 5 numbers.
• Cloves - 4 numbers.
• Saffron colour - 1-2 drops.
• Basmati rice - 500 grams.
• Oil - 5-6 tablespoons.
• Salt - to taste.
• Cinnamon - 1 small.
• Bay leaf - 2 numbers.
• Mint leaves (chopped) - 1/2 bunch.
• Red chili powder - 1 tea spoon.
• Water - as required.
• Ghee - 1 tablespoon.
• Lime juice - 1 tablespoon.
Method:
  • Chop all the onions into fine slices using a slicer(must not be thick slices).
  • In a pan add 4 tablespoons of oil, cardamom, cinnamon stick, cloves, bay leaf, sliced onions. Add salt as per needed in this step itself and cook on a medium flame for 5 minutes till onions become soft.
  • Now add turmeric powder, green chilies, ginger garlic paste, tomatoes, mint leaves, coriander leaves and cook it for 5 minutes.
  • Add red chili powder, garam masala powder,chicken, water and put on the lid cook it.
  • In a separate vessel cook rice with oil, salt drains the rice and keep aside.
  • Then add half cooked rice, once this is done, the rice must not be stirred at all, pour ghee, saffron, lime juiceand pour over the rice in a circular motion and put on lid and cook
  • Close the lid tight. keep it on dum for 20 - 30 minutes, on the very low flame and biryani is ready.

Serve it hot with raitha.






Cooking with images





Articles


Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan, and Raita.

Biryani is one of the most popular dishes over the globe. It is one of the signature dishes of Hyderabadi. This is an authentic meal invariably includes mutton, chicken or lamb or vegetables, but mutton is one of the most popular dishes. The Nizams served some 26 varieties of biryanis for their guest.

The biryani is cooked in two ways: Pakhi biryani and the kachche biryani. The kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and put on dum.

Hyderabad is a city of traditional Royal Nawabi Delicacies. Mutton Biryani is the most in-demand food of the cuisine.  It came from the ancient period of Nizam of Hyderabad. These days it’s popular in the entire south Asia specifically in India and Pakistan. It's often offered with Bagara Baigan, Mirchi ka salan and raita.

Biryani is among the preferred food across the world. It is probably the trademark food of Hyderabadi. It is a traditional food usually contains mutton, chicken or lamb or veggies but mutton is probably the most widely used dishes. The Nizams served some 26 types of biryanis for their guest. The biryani is cooked in 2 ways: Pakhi biryani plus the kachche biryani. The kachche gosht ki biryani is a standard type of making the biryani by cooking the raw meat with spices for short while after which covered with rice and put on dum.



 

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