Tuesday, 9 June 2015

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani
For the Garam Masala
1/2 tsp Shahi Jeera
2 small sticks Cinnamon
4 green cardamom
4 cloves
5 Pepper corns
A piece of mace
Grind the Masala into powder
For marination of the Meat
1 kg Mutton cut in to big cubes
1/2 cup Curd
4 green chillies paste
1 tbsp ginger garlic paste
1/2 tbsp red chilli powder
1/2 tsp turmeric powder
1/2 tbsp coriander  powder
1/2 tbsp cumin  powder
1 tsp Garam masala powder
2 Onion slice and Fried
1/2 cup  Coriander leaves chopped
3/4 cup Pudina leaves chopped
juice of 1 lemon
2 tbsp Ghee
4 tbsp of Raw papaya grated
Marinate the mutton with the above ingredients for 2 to 3 hours.
For the Rice
750 grams  Basmati rice soaked for 30 minutes
2 Cloves
2 Cardamoms
1″ Cinnamon stick
1 Bay leaf
4  Pepper
1 Mace
Salt to taste
1 tbsp Ghee
1 tsp Shahi jeera
5 glasses of Water
Add water in a big vessel. Add the above ingredients except rice. Let it boil. Add the rice and half cook the rice. Drain the rice and keep the water. Divided the rice in to two parts.
For Garnishing
1/4 cup chopped Coriander leaves
1/4 cup Pudina leaves
1 cup Saffron milk ( Add a pinch of Saffron to 1 cup hot milk)
2 tbsp Ghee
1/2 cup Fried Onions
Boil eggs cut into half
For Layering
Add the marinated  mutton in the  pan.  Add drained water( reserved  water from cooked rice). Add the half of rice on the top of the mutton. Spread some fried onion, some chopped pudina and  coriander leaves and a tbsp of ghee. Add rest of the rice on it and spread rest of the fried onion, saffron milk , chopped coriander and pudina  leaves and ghee. Now  seal the edges with roti dough or use a  piece of foil paper and seal the top. Cook the biryani for 45 minutes to a hour on low heat. Hyderabadi dum biryani is ready. Serve it with boil eggs and raita.

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