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).

Given below the detailed ingredients required for this biriyani recipe

INGREDIENT

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 leaves
Flour ½ cup

PROCESS

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
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

HYDERABADI MUTTON BIRYANI

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Posted by Tapashi Dey
Food Writer & Blogger
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