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Hyderabadi Mutton Biryani Recipe Submitted by: SG | Date Added: 26 Jul 2009
Listed in: Rice, Noodles, Pasta, Breads
Mutton - 1 Kg
Basmati rice - 3 Cups
Onion - 1 Big (finely chopped)
Chilli Powder - 1 TBsp
Garam Masala - 2 Tsp
Coriander Powder - 1 TBsp
Lime juice - 1 TBSp
Yoghurt - 1Cup
Ginger - 1 inch piece
Garlic Cloves - 4
Green chilies - 5
Cloves - 5
Cinnamon - 2 inch stick
Cardamom - 5
Coriander leaves - 1/4 Cup
Mint leaves - 1/4 Cup
Black Cumin - 1 TBsp
Pinch of saffron immersed in water
Rose water - 1 TBSp
Ghee - 5 TBSp
Oil - 3 TBSp
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. Grind together green chilli, garlic and ginger.
4. Marinate the meat with the chilli powder, salt, garam masala, cumin, corainder powder, lime juice, Yoghurt, half of mint leaves, half of oraiander leaves, half of fried onions, oil(left over from frying the onions), and ground paste from step 3.
5. Marinate for 1 hour.
6. Soak the rice in water for 1 hour.
7. Cook the rice in a vessel adding enough water, Cloves, Cinnamon, Cardamom, Salt, 1 teaspoon oil(or ghee).
8. Drain the water when the rice is half cooked.
9. In a thick bottom vessel add Ghee and the marinated meat.
10. Add the rice 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.
Tips:
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.
Photos (Click to enlarge) :
Visitor Comments (0):
Listed in: Rice, Noodles, Pasta, Breads
Mutton - 1 KgBasmati rice - 3 Cups
Onion - 1 Big (finely chopped)
Chilli Powder - 1 TBsp
Garam Masala - 2 Tsp
Coriander Powder - 1 TBsp
Lime juice - 1 TBSp
Yoghurt - 1Cup
Ginger - 1 inch piece
Garlic Cloves - 4
Green chilies - 5
Cloves - 5
Cinnamon - 2 inch stick
Cardamom - 5
Coriander leaves - 1/4 Cup
Mint leaves - 1/4 Cup
Black Cumin - 1 TBsp
Pinch of saffron immersed in water
Rose water - 1 TBSp
Ghee - 5 TBSp
Oil - 3 TBSp
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. Grind together green chilli, garlic and ginger.
4. Marinate the meat with the chilli powder, salt, garam masala, cumin, corainder powder, lime juice, Yoghurt, half of mint leaves, half of oraiander leaves, half of fried onions, oil(left over from frying the onions), and ground paste from step 3.
5. Marinate for 1 hour.
6. Soak the rice in water for 1 hour.
7. Cook the rice in a vessel adding enough water, Cloves, Cinnamon, Cardamom, Salt, 1 teaspoon oil(or ghee).
8. Drain the water when the rice is half cooked.
9. In a thick bottom vessel add Ghee and the marinated meat.
10. Add the rice 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.
Tips:
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.
Photos (Click to enlarge) :
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