"Hyderabadi Akram Pulao: A Flavorful Spiced Rice Delight"

Akram Biryani Recipe

Step 1: Soak the Rice [00:45]

• Soak 1 kg of basmati rice in water for about 15 minutes.

Step 2: Prepare the Meat [01:00]

• In a pressure cooker, add 1 kg of mutton (mixed pieces) and 5-6 glasses of water. Add whole coriander for flavor.

Step 3: Cook the Meat [01:32]

• Boil the meat in plain water until it is 90% cooked.

Step 4: Add Oil and Whole Spices [01:43]

• Add ¾ cup oil to the cooker and include whole spices: 5 black cardamoms, 15-16 cloves, 20-25 grams of cumin seeds, 4-5 pieces of cinnamon, and 4 bay leaves.

Step 5: Add Red Chilies and Ginger-Garlic [02:18]

• Add 15-20 whole red chilies and 3-4 tablespoons of ginger-garlic paste. Sauté for 2 minutes until fragrant.

Step 6: Incorporate the Meat [03:21]

• Add the boiled mutton to the sautéed spices and mix well.

Step 7: Add Tomatoes and Onions [03:39]

• Add 4 chopped tomatoes and 2 fried onions to the mixture. Stir well.

Step 8: Spice it Up [04:03]

• Add 1 tablespoon red chili powder, salt to taste, and ½ cup yogurt. Mix thoroughly.

Step 9: Add Dried Apricots [05:05]

• Add 10-15 dried apricots and cover the pot. Let it cook on medium heat for 5-6 minutes.

Step 10: Add the Rice [05:31]

• Add the soaked and drained rice to the pot. Ensure the rice is well distributed.

Step 11: Add Water [05:54]

• Add 2 glasses of water (totaling 5 glasses of water for the rice). Adjust water based on rice level.

Step 12: Flavor the Rice [06:12]

• Add 1 teaspoon of kewra essence and 1 tablespoon of garam masala for aroma.

Step 13: Cook the Biryani [07:15]

• Cover the pot and let it cook on low heat for 15-20 minutes to allow the flavors to meld.

Step 14: Final Touches [08:00]

• After cooking, let it rest for 3-4 minutes before mixing. Serve with fried onions on top.