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Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani, Happy Eid To all my viewers and friends.. today I’m with a Eid Special recipe… I’m sure this info helps you a lot, it took a lot of time to grab the exact preparation for me..
Eery one likes to prepare a non sticky, separated rice in biryani.. yes i agree, i dreamed for this, as like what we get in restaurants… now its not a tough one me,… seriously after preparing dum biryani in home tickles my taste bud level high.. i feel the difference in it.. earlier we use to buy hyderabadi dum biryani fem restaurants and amazed of the taste.. simple i think what the difference in it..”Isn’t it normal as i prepare” but there is some taste variation in it..  After my dum mission, i realize this is the  best of all.. and I’m sorry for the main picture.. it’s in a hurry day, and the preparation clicks though took more than 30 pics in it.. i apologize for a mouth watering presentation click, I do my best in my next trail, soon i update the new main picture.. Lets go with the preparation..

Hyderabadi Mutton Biryani

Prep Time: 12 hrs includes Marination   |  Cook time: 50 mins    |  Serves: 4

Ingredients

Basmathi Rice 500 gms
Mutton 1 kg
Water 5 cups
Bay Leaf 1 nos
Oil + Ghee 2 tsp + 3 tsp
Salt As per Taste
Onion 250 gms
Tomato 3-4 nos
Ginger Garlic Paste 2 tsp
Coriander Leaves 5 springs
Mint Leaves 5 springs
Jeera/Cumin seeds 1 tsp
Milk 2 tsp
Saffron a pinch
Food Color(Optional) a pinch
Atta(Optional to seal the vessel) 1 cup

For Marination

Red Chilli Powder 2 tsp
Coriander Powder 1 tsp
Graham Masala 1/2 tsp
Turmeric Powder 1/4 tsp
Pepper Powder 1/4 tsp
Jeera/Cumin Seeds 1 tsp
Fennel Seeds 1 tsp
Cloves 4-5 nos
Cardamon 4-5 nos
Cinnamon 2 inch
Nutmeg 1/4 tsp
Coriander Leaves a handful chopped
Mint Leaves a handful chopped
Green chilli 4-5 nos
Curd 1/4 cup
Lemon Juice 1 tsp
Salt as per taste
Oil 1/4 cup
Ginger Garlic Paste 2 tsp 

Preparation:
* Soak the Rice for 10 mins before cooking..
* Marinate the Mutton for at least 4 hours…
* Chop onion, Tomatoes, Herbs(Mint + Coriander) and set aside..
* Soak the saffron in the milk..
* Knead the atta dough for the dum..

 Method



   1. Here is the ingredients for marination, all the whole spices, powdered masala’s, oil, curd, green chillies, Herbs, Ginger garlic paste, lime… and please check the marination table for the complete List..

 2. Wash and clean the mutton pieces, take the mutton pieces in mixing bowl or in a wide mouth vessel, add the marination ingredients one by one to it… whole spices, Powdered masala, ginger Garlic paste..

  3. Then Lime, All the herbs(Coriander Leaves + Mint Leaves), green chillies..

   4. Follwed by oil, curd and salt..

  5. Mix them properly and marinate this for atleast 2-3 hours, over night marination is good for best result.., then pressure the marinated meat for 2 whistles, make sure only for 2 whistles..

   6. Once the Pressure released, open the meat and set aside, now half the journey Over, coming to the second part… Chop onion, tomatoes and herbs(Coriander+Mint Leaves) and set aside..

  7. Heat the pan with oil and fry the onion till golden brown in color .. set them aside for the later use..

  8. Heat a heavy bottomed vessel with some ghee+Oil, Saute the onion first, add in the Ginger Garlic paste and then the tomato comes..

  9. Cook till they ooze out the oil…Put the flame to low, And add in the  cooked meat to it…

  10. In the mean time, wash, clean and soak the rice for 10 mins.. drain out the water..

  11. Heat 5 cups of water with few tsp of oil, bay leaf, cloves, and cardamons, add in the salt and check for the salt level..

   12. Once they boil, add in the drained rice, let them boil for 5 mins.. the rice pearls will cooked half..

  13. Drain the Half cooked rice and layer them over the Meat Layer..

  14. Top it with the saffron mix, ghee over the layer..

  15. Then the Fried onion.. and followed by chopped herbs(Coriander and mint leaves)

   16. Fix the kneaded atta in the lid edges like this(As shown below) and close the pan with the lid and seal completely, Keep the flame for 25 – 30 mins in low flame…

  17. Once the flame get off, keep them in dum for 20 mins… and break the dum and take out the sticked atta, just fluff lightly with the forks and mix the rice and meat mixture carefully, without breaking the rice pearls..

  Notes

    • Make sure to cook the second stage of preparation in low flame..
    • Preparation takes lot of time.. carefully arrange them, kneading atta, Soaking saffron, Soaking and draining the rice, marinating the meat..

“Hyderabadi Mutton Biryani”



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