Hyderabadi Mutton Biryani RecipeSubmitted by: Rose Mary | Date Added: 26 Jul 2010
Listed in: Rice, Noodles, Pasta, Breads
Mutton - 1 Kg
Basmati rice - 3 Cups
Onion - 1 big size (finely chopped)
Chilli Powder - 3 teaspoon
Garam Masala -1 teaspoon
Coriander Powder - 3 teaspoon
Yoghurt - 5 tablespoon
Ginger Paste - 2 teaspoon
Garlic Paste - 3 teaspoon
Green chilies - 4
Cloves - 5
Cinnamon - 2 inch stick
Cardamom - 5
Coriander leaves - a small bunch
Mint leaves - a small bunch
Black Cumin - 1 teaspoon
Pinch of saffron immersed in water
Rose water - 2 teaspoon
Ghee - 5 tablespoon
Oil - 3 tablespoon
Salt as per taste
1. Wash the meat and cut it into medium size pieces.
2. Fry the onions to golden brown in oil (or ghee) and keep aside
3. Marinate the meat with the chilli powder, salt, garam masala, cumin, coriander powder,e, yogurt, half of mint leaves, half of coriander leaves, ginger, garlic and chopped green chilli.
4. Marinate for 1 hour.
5. Soak the rice in water for 1 hour.
6. Cook the rice in a vessel adding enough water, Cloves, Cinnamon, Cardamom, Salt, 1 teaspoon oil(or ghee).
7. Drain the water when the rice is half cooked.
8. In a pan heat the oil and saute the onions.
9. Then add the marinated meat. Cook until the meat is tender.
10. Heat some ghee in another thick bottomed vessel. Add a layer of cooked meat mixture.
10. Add the rice and meat mixture in layers. In between the layers add the remaining coriander leaves, mint leaves, rose water and saffron mix.
11. Cover the lid and cook in medium flame. After about 10 minutes, lower the flame and cook in simmer for another 40 minutes.
12. Your biriyani should be ready by now and you may serve it hot with raita.
Buy Tender Mutton
You can use a meat tenderiser when marinating
Dont over cook the rice.
Use a thick bottom vessel with a tight lid.
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