HYDERABADI MUTTON BIRIYANI

Hyderabadi biriyani(Mutton)

Hyderabadi biriyani is very easy to make. Cumin seeds are using in all Hyderabadi biriyani. But I didn’t use cumin seeds in my recipe. You can add cumin seeds, when you boiling the rice.

Prep Time           Cook Time          Ready in              Serves                  Cuisine

Ingredients

For marination

• .Mutton-1kg
• .Green chilly-4(sliced)
• .Garam masala powder- 2 tsp
• .Garlic-ginger paste-2 tbsp(each)
• .Curd- 2 cups
• .Turmeric powder- 1 pinch
• .Salt-As per taste
• .Kashmiri red chilli powder- 2 tbsp(as per your spice level)

For Rice

• .Basmati rice-4cup((soaked for 20 to 30 minutes, drain and set aside)
• .Cumin seeds (jeera)- 1 tsp
• .Cardamom-5
• .Bay leaves-2
• .Cloves-6
• .Cinnamon-2

For Layering

• .Mint leaves,chopped-1 bunch
• .Coriander leaves,chopped-1 bunch
• .Fried nuts and raisins-few
• .Fried onion-1
• Turmeric powder-a pinch (mix in 1tsp water for yellow color)/food color
• .Garam masala powder-for layering

Extra Addings

• .Oil and vegetable ghee- 5 tbsp
• Onion(lengthily sliced)-3big
• .Ghee -1tbsp

Method

STEP-1

.Wash mutton . Pat dry and add garam masala, salt, ginger-garlic paste, red chilly powder, turmeric powder, green chilly,2 cups curd, half of mint leaves and coriander leaves.
.Marinate the mutton half an hour ./( Put it in a clean film pastic bag and keep it in the refrigerator to marinade overnight.)

STEP-2

.Add dry spices to a pot of boiling water along with few drops of oil. You can add the dry spices to a muslin cloth and make a knot if you don’t like to get a bite of the spices. Add soaked rice and cook till 3/4 cooked. Drain it.

STEP-3

.Next fry thinly sliced onions until golden brown in oil and vegetable ghee mix. 

STEP-4
.Add the marinade mutton to a pressure cooker. Sprinkle fried onions(2 cup), half of chopped coriander and mint leaves. Add 1 tbsp ghee and mix it.

.After the four whistle comes ,then switch off the flame and let it cool naturally.

STEP-5
.Layer the rice over the cooked mutton.

.Add fried onions, nuts, raisins, mint and coriander leaves. Sprinkle garam masala.

STEP-6

. Layer the rice again.

.Sprinkle fried onions, nuts, raisins, mint and coriander leaves and garam masala.

STEP-7

. Pour the saffron milk/turmeric water.

STEP-8

.Use a foil to cover the rim. You can also use a thick clean kitchen cloth. Or make dough and stick to the rim of the pot.

.Cover the pot with a lid. If using dough, make sure the lid sits on the dough.

STEP-9

.Lower the flame to very low and cook for 20 minutes. Switch off the stove and let it rest for sometime.

STEP-10

. Fluff up the rice gently and serve.

Tip

• .You can add pepper powder for spiciness. You may adjust spiciness by increasing or cutting down amount of red chilly powder.

HYDERABADI BIRIYANI