Hyderabadi mutton biriyani

India is very well known for biriyanis. There are vast varieties of biriyanis. One of the most popular style is Hyderabadi mutton biriyani. This is one of the easiest biriyanis I have ever made. Because this biriyani doesn’t need sauting . Authentically raw meat is mixed in spices and flavored rice is placed over the masala and cooked on low heat under pressure for an hour n so to get the flavorful biriyani. Here I have cooked meat and then layered with rice. That makes the cooking faster and yet its delicious. This biriyani is usually served with mirchi ka salan and raita.

Preparation time : 30 minutes

Cooking time : 50 minutes 

Serves : 8-10

Ingredients :

For biriyani masala : 

Mutton- 1 .5 kg

Yoghurt – 3 cups

Green chillies – 6, chopped

Coriander leaves – 1/2 bunch, finely chopped

Mint leaves – 1/2 bunch, finely chopped

Onion – 2 large, thinly sliced

Red chilly powder – 3 tablespoons

Turmeric powder – 1/2 teaspoon

Garam masala powder – 1 teaspoon

Coriander powder – 1 tablespoon

Cumin powder – 1 teaspoon

Pepper powder – 1 teaspoon

Bay leaf – 2

Cloves – 4

Cardamom – 4

Star anise – 1

Cinnamon stick –  2 sticks

Lime – 1, juice

Ginger garlic paste – 2 tablespoons

Oil – 4 tablespoons

Salt – 2 tablespoons ( or as required )

For cooking rice :

Basmati rice – 1 kg

Bay leaf – 2

Cloves – 4

Cardamom – 4

Cinnamon stick – 1 piece

Shahi jeera – 1 teaspoon

Salt – 2 tablespoons ( or as required )

For garnishing : 

Coriander leaves – few finely chopped

Mint leaves – few finely chopped

Onion – 1 large, thinly sliced

Saffron – few strands/ Biriyani colour

Warm milk – 3 tablespoons

Ghee – 4 teaspoons

Method :

Deep fry the sliced onions for both biriyani masala and garnishing till golden brown.

Wash and soak the basmati rice for 30 minutes.

Add all the ingredients mentioned under biriyani masala in a heavy bottom vessel and mix well. Check for salt and add if needed.

Cook this masala for 20 to 30 minutes or until mutton is cooked ,under low to medium heat. Stir gently once in a while.

In another large pot, keep enough water to boil the rice. Add all whole garam masalas, salt. when the water starts boiling , add soaked, well drained rice. Cook till its 75% done.

Drain and keep aside.

Next comes the layering . In a biriyani pot, place half of biriyani masala as 1st layer, then spread half of cooked rice as 2nd layer. Garnish the rice with half for coriander leaves, mint leaves, fried onion, saffron strands soaked in warm milk (or biriyani color).

Again place the remaining half of masala over the garnish, then remaining half of rice, garnish with remaining coriander leaves, mint leaves , fried onion and saffron milk.

Make 4 holes in the biriyani layers till bottom of the pot , pour 1 teaspoon of ghee in each holes. Close the lid. Cook on dum/ under pressure on low heat for 20 minutes. Keep some weight on the pot lid to secure the pressure. Or cover the sides of the pot and lid with wheat dough. Or cover the pot with aluminum foil and close the lid.

Enjoy the hyderabadi mutton biriyani with Mirchi ka salan and raita 🙂

Have a look at our other Rice Dishes.

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