Hyderabadi mutton biryani
Straight from the land of Nizams, Hyderabadi Mutton Biryani is a regal dish that does not need any special mention or introduction.
Many prefer eating it with raita, salad; the original “Zayka” (flavour ,taste) of this dish lies in savoring every nibble as it is. Hyderabadi mutton biryani or kacha gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of minutes and then covered with rice and kept on dum until done. The jewel of Hyderabadi cuisines. It is also known as dum ki biryani.
Ingredients
- For Marinating Mutton:
- 1 1/2 kg mutton cleaned and washed well
- salt – as per taste
- 2 tbsp red chilli powder
- 1 tsp turmeric powder
- 3 tbsp ginger garlic paste
- 3-4 small cinnamon sticks dalchini
- 1 tsp caraway seeds shahi zeera
- 3-4 cloves loung
- 1 tsp green cardamom powder elaichi powder
- 1 tsp black pepper corn powder kali mirchi powder
- 2-3 kabab chini chinese cubeb
- 8-10 green chillies
- 1 large bunch coriander leaves
- 1 large bunch mint leaves
- 1 cup of deep fried onions
- 2 tbsp oil
- 1 tsp garam masala powder
- 3 cups yogurt/curd
- 1 tbsp extracted lemon juice
- For The Rice:
- 1.25 kg rice
- salt to taste
- 2 medium size cinnamon sticks
- 2-3 green cardamoms
- 3-4 cloves
- 1 tsp caraway seeds
- 3-4 black pepper corns
- water to cook rice
- 1 tbsp lemon extracted juice
- For The Dum and Seasoning:
- a large cooking pot
- 2 tbsp oil to coat the base
- 1/4 cup saffron flavored milk 2 strands of saffron dipped in 1/4th cup milk
- 2 tbsp chopped coriander leaves for garnising
- 2 tbsp chopped mint leaves for garnishing
- 2 tbsp crushed deep fried onions for garnishing
- 1 tbsp ghee
- 2 tbsp edible oil
- 2 tbsp lemon extracted juice
Instructions
- Marinating Mutton:
- Firstly, in a large bowl, add the mutton pieces, add salt to taste, add red chilli powder, add turmeric powder, add ginger garlic paste.
- Add cinnamon sticks, caraway seeds, cloves, cardamom powder, black pepper corn powder, cubebs and mix the whole mixture well.
- Add 3 tbsp green paste(paste of green chillies, coriander leaves, mint leaves by adding a pinch of salt) into it and mix well.
- Add crushed deep fried onions, oil into it and mix it.
- Add garam masala powder and mix the whole mixture well.
- Rest this marinade in the refrigerator for about 4-5 hours.
- When the mutton is marinated for more than 3 hours, add beaten yogurt into it and mix well.
- Also add lemon extracted juice into it, give a mix and rest it aside.
- Cooking Rice:
- When the mutton is marinated for more than 3 hours wash and soak the rice for 40 minutes.
- Meanwhile take a large cooking pot, add water generously into it.
- Add salt into the water for taste.
- Add whole spices such as cinnamon, cardamom, cloves, black pepper, caraway seeds into the water.
- Bring the water to a boil.
- When the water boils add soaked rice into it.
- Cook the rice until it is 3/4 th done / 70% done.
- Strain the rice completely.
- Dum and Seasoning:
- Take a large cooking utensil, add oil and coat the base well.
- Add the whole mutton marinade at the bottom.
- Over it add all the rice that has been strained.
- Over the top, add some water/milk all over the rice.
- Add saffron flavored milk all over the rice.
- Garnish with coriander leaves and mint leaves.
- Garnish with deep fried crushed onions.
- Add some ghee for fragrance.
- Add little oil all over to prevent the biryani from getting dry.
- Add lemon extracted juice all over the rice.
- Seal the lid of the cooking pot tightly with a chapathi dough.
- Place a skillet/tawa below the cooking pot while giving dum.
- Dum the biryani for about 15-20 minutes on highfllame and for 40 minutes on sim flame.
- The biryani gets cooked in an hour.
Notes
• Always take the biryani out from one corner and take it out from the bottom to the top.
• Serve the biryani with any raita or mirchi ka salan or bagara baingan salan.
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