HYDERABADI MUTTON BIRYANI
CATEGORIES
INGREDIENTS
  • Cooking Time: 45
  • Servings: 2
  • Preparation Time: 30
  • INGREDIENT
  • 1. Long grain basmati rice 2 cups
  • 2. Mutton pieces (200 each) 2
  • 3. Large onion 5 (3 slice and 2 paste)
  • 4. Garlic paste 4 tbsp
  • 5. Ginger paste 3 tbsp
  • 6. Beaten sour curd 1 cup
  • 7. Red chilli powder 1 tbsp
  • 8. Tomato chopped 2 cups
  • 9. Coriander powder 2 tbsp
  • 10. Nutmeg powder ½ tbsp
  • 11. Green cardamom 5, star anise 1, black cardamom seeds 10, cinnamon stick 2, cloves 4, mace 3,dride rose petal 1 tsp, (roast and grind together)
  • 12. Saffron dissolved in ½ cup milk
  • 13. Desi ghee 1 and half cups
  • 14. Few fresh mint leaves
  • 15. Flour ½ cup
DIRECTIONS
  1. PROCESS
  2. • Soak rice for ½ hour in water and drain
  3. • Boil rice with salt until it 50% tender, spread on a board tray
  4. • Heat ghee 2 tbsp in a pan and add 2 slice onion and fry crispy brown, keep aside
  5. • Boil mutton with salt and 2 cups water
  6. • Again heat 1 cup ghee and add slice onions , lightly fry, add ginger and garlic paste, fry for few seconds
  7. • Add red chilli powder, coriander powder and tomatoes , add mutton pieces and cook until the mutton become deep brown in colour
  8. • Add curd and half proportion of roasted powder and nutmeg powder, cook for 5 minutes, keep a thick gravy
  9. • In a heavy bottom pan or handi, keep mutton with gravy
  10. • Add rice, ghee and remaining roasted powder
  11. • Add fried onion and saffron milk and mint
  12. • Make a dough with flour and give a long pipe shape
  13. • Cover the biryani pan or handi and sill the joinit of led and pan with the pipe
  14. • Heat a tawa and keep the handi for 25 minutes
RECIPE BACKSTORY
It is the style of Hydrabad somehow different from Mughal style but provides a fresh aroma of mint and partly follows the Mughal gharana (cuisine).