Hyderabadi mutton biryani is one of those recipes which truly represents India and its food all around the globe. Not only Indians but people all around the world are a fan of this mouth-watering delicacy. But it is not at all easy to make this one especially if you are an amateur. The recipe requires a whole lot of ingredients as well as some experience in cooking to get it right. Today I am going to share with you the recipe of this famous Hyderabadi mutton biryani so that you can create the exact same taste at your home as well.
So without any further due let’s get started with the recipe.
Also Read: How to Make: Mutton Dum Biryani
Ingredients:
Mutton- 500 grams
Ginger garlic paste- 1 tbsp.
Turmeric powder- ¼ tsp.
Salt- as per taste
Curd- 1 tbsp.
Lemon juice- 1 tbsp.
Red chilli powder- 1 ½ tsp.
Green chillies- 2, chopped
Fried onions- 1, large
Biryani masala- ½ tsp.
Green cardamoms- 4
Cloves- 4
Cinnamon- 2-inch stick
Shahi jeera- ½ tsp.
Bay leaf- 1
Mace/javitri- 1 strand
Black cardamom- 1
Coriander leaves- 2-3 tbsp.
Mint leaves- 2-3 tbsp.
Oil- 1 tbsp.
Other ingredients:
Onion- 1 large (thinly sliced)
Ghee- ¼ cup
Rice- 2 cups
Salt- as per taste
Saffron- ¼ tsp. (soaked in milk)
Biryani masala- ¼ tsp.
Flour- 2 cups
Procedure:
1. Wash the mutton so that it is clean. Do make sure that the mutton pieces are not bigger than 1 to 1 ½ inch cubes. For this recipe, you need the mutton pieces to be of this size only.
2. Transfer the mutton to a big bowl and add the ginger garlic paste, turmeric, salt, red chilli powder and the biryani masala.
3. Now add the fresh yogurt, cloves, cardamom, cinnamon, shahi jeera, bay leaf, mace and black cardamom. Add the fried onions as well. mix all the ingredient really well.
4. Add the lemon juice, chopped mint leaves, coriander leaves, green chillies and 1 tbsp. oil. Mix again.
5. Place the bowl in the refrigerator for the meat to marinate for at least four hours. You can also keep it overnight as it will only enhance the taste of the meat.
6. Heat ¼ cup ghee in a pan and fry the thinly sliced onion until brown. Remove on a kitchen paper towel. The remaining ghee will be used in the meat and the rice later.
7. Wash the rice 2-3 times or until the water starts running clear. Soak the rice for 30-40 minutes. Also take out the mutton from the refrigerator.
8. Boil water in a big pot with ½ tsp salt. Add the rice to it and cook al dente or partially uncooked. Drain all the excess water from the rice. Save just 2 tbsp. rice water to use later. Keep the rice aside and let it cool.
9. Soak the saffron in hot milk (3 tbsp.).
10. Now add 1 tbsp. ghee to the marinated meat and mix really well.
11. Transfer the marinated meat to a heavy bottomed utensil or pressure cooker. Then layer the partially cooked rice. Add the two tbsp. rice water with the remaining ghee and pour over the rice.
12. Pour the saffron milk over the rice as well.
13. Sprinkle the fried onions, chopped mint and coriander leaves.
14. Prepare a dough with the flour as you would for making chapatis. Save a medium sized ball of the dough and use the rest of the dough to place over the rim of the cooking utensil.
15. Put the lid on the top of the utensil and press it tightly so as to seal it and make it air tight.
16. Cook the biryani for 45 minutes on a low flame.
17. Keep an eye on the utensil and make sure that there are no escape points for the steam. If there are any seal them with the dough you have saved.
18. After 45 minutes, keep the biryani aside for a few more minutes and then open the lid.
19. Serve the biryani hot with vegetable raita, papad and mint curd chutney.
Image Source: biryanihyderabadi
Also Read: How to Make: Nawabi Pulao
