Hyderabadi Mutton Biryani

06-09-2024 author name

www.kitchenfoodrecipes.com

Ingredients:

For Marinating the Mutton

1 kg mutton (bone-in pieces)

1 cup yogurt

2 tablespoons ginger-garlic paste

2 green chilies (finely chopped)

1/2 teaspoon turmeric powder

1 tablespoon red chili powder

1 tablespoon coriander powder

1 teaspoon garam masala powder

1/4 teaspoon nutmeg powder (optional)

1/2 teaspoon mace powder (optional)

1 tablespoon lemon juice

1/4 cup fried onions (crispy, golden-brown)

1/4 cup fresh coriander leaves (chopped)

1/4 cup fresh mint leaves (chopped)

Salt to taste

For Rice

3 cups basmati rice (soaked in water for 30 minutes)

2-3 green cardamoms

1 cinnamon stick

4 cloves

1 bay leaf

1 teaspoon cumin seeds

1 teaspoon oil

Salt to taste

For Biryani Layers

1/2 cup fried onions

A few strands of saffron (soaked in 1/4 cup warm milk)

1 tablespoon ghee

2 tablespoons fresh coriander leaves (chopped)

2 tablespoons fresh mint leaves (chopped)

1 tablespoon kewra water (optional)

1 tablespoon rose water (optional)

Instructions:

Marinate the Mutton

In a large bowl, mix the yogurt, ginger-garlic paste, green chilies, turmeric, red chili powder, coriander powder, garam masala, nutmeg, mace, lemon juice, and salt.

Add the mutton pieces and rub the marinade well onto the meat. Mix in fried onions, chopped coriander, and mint leaves.

Cover the bowl and let the mutton marinate for at least 4-6 hours, or preferably overnight in the refrigerator for deeper flavor.

Cook the Rice

Bring a large pot of water to boil, and add the green cardamoms, cinnamon stick, cloves, bay leaf, cumin seeds, oil, and salt.

Add the soaked basmati rice to the boiling water and cook until it’s 70-80% done (al dente). The grains should be firm but not fully cooked.

Drain the rice and set it aside.

Cook the Mutton

In a large heavy-bottomed pot, heat a tablespoon of ghee. Add the marinated mutton and cook on high heat for about 10 minutes, stirring occasionally to sear the meat.

Lower the heat, cover the pot, and let the mutton cook in its own juices for 40-45 minutes or until it becomes tender. You may add a little water if the gravy becomes too thick, but avoid making it watery.

Layering the Biryani

Once the mutton is cooked and the rice is ready, it’s time to layer the biryani.

In a large heavy-bottomed handi or pot, spread a layer of cooked mutton at the bottom. Top it with a layer of par-cooked rice.

Sprinkle fried onions, saffron milk, chopped coriander, mint leaves, kewra water, and rose water over the rice.

Repeat the layers until all the mutton and rice are used, finishing with a rice layer on top. Drizzle the remaining ghee and saffron milk.

Dum Cooking (Steaming)

Seal the pot tightly with a lid or dough (to trap the steam).

Place the sealed pot on a tawa (flat griddle) over low heat. Cook for 30-40 minutes to allow the flavors to meld.

Alternatively, you can bake the biryani in an oven at 180°C (350°F) for 30-35 minutes.

Serve the Biryani

Once done, let the biryani rest for 10 minutes before opening the seal.

Gently fluff the biryani, making sure not to break the rice grains.

Serve hot with raita, mirchi ka salan, or a side of your choice.

Serving Suggestions

Garnish the biryani with more fried onions, fresh mint, and coriander leaves.

Serve alongside a yogurt-based raita and a tangy chutney for a complete meal.

Tips:

Always use good quality long-grain basmati rice for the best results.

Cooking the rice al dente (70-80% done) ensures that it finishes cooking perfectly during the dum process.

Marinating the mutton overnight infuses deep flavor and tenderizes the meat.

Adjust the spice levels according to your taste preference.

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