HYDERABADI MUTTON BIRYANI

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).

Total votes: 131

Tapashi Dey's Secret Indian Recipe !

Serves: 
4

Preparation Time: 
30 minutes
Cooking Time: 
1 hours

Complexity: 
Advanced


Ingredients: 
Long grain basmati rice 2 cups
Mutton pieces (200 each) 2
Large onion 5 (3 slice and 2 paste)
Garlic paste 4 tbsp
Ginger paste 3 tbsp
Beaten sour curd 1 cup
Red chilli powder 1 tbsp
Tomato chopped 2 cups
Coriander powder 2 tbsp
Nutmeg powder ½ tbsp
Green cardamom 5, star anise 1, black cardamom seeds cinnamon stick 2, cloves 4, mace 3,dride rose petal 1 tsp, (roast and grind together)
Saffron dissolved in ½ cup milk
Desi ghee 1 and half cups
Few fresh mint and coriender leaves
Flour ½ cup
Directions: 
Soak rice for ½ hour in water and drain Boil rice with salt until it 50% tender, spread on a board tray Heat ghee 2 tbsp in a pan and add 2 slice onion and fry crispy brown, keep aside Boil mutton with salt and 2 cups water Again heat 1 cup ghee and add slice onions , lightly fry, add ginger and garlic paste, fry for few seconds
Add red chilli powder, coriander powder and tomatoes , add mutton pieces and cook until the mutton become deep brown in colour Add curd and half proportion of roasted powder and nutmeg powder, cook for 5 minutes, keep a thick gravy In a heavy bottom pan or handi, keep mutton with gravy Add rice, ghee and remaining roasted powder Add fried onion and saffron milk and mint and coriender
Make a dough with flour and give a long pipe shape Cover the biryani pan or handi and sill the joinit of led and pan with the pipe Heat a tawa and keep the handi for 25 minutes
Footnotes: 
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