Hyderabadi Mutton Biriyani

Hyderabadi Mutton Biriyani is one of those biriyani dishes I cherish most for festival occasions like Eid. Biryani is made differently in many parts of the country and is a staple food during the festival of Eid. This non-vegetarian recipe is prepared by marinating mutton in a mélange of fresh Indian spices and assorted with cooked basmati rice. Hyderabadi Mutton Biriyani is best served hot with raita for a tempting dinner and is a true bliss for non-vegetarian food lovers. Simple, quick and tasty biriyani dish is suitable for all types of folks, be it bachelors, newcomers and even busy house wives. Indian Cuisine is rich with biriyani dishes and Hyderabadi Mutton Biriyani is one of those special dishes I cherish a lot. The success to making a good lamb or mutton biriyani depends on the tenderness of the meat and cooking it the right way on low heat or flame. It is often a wrong choice of meat that often makes you lose the perfectness. Overcooking or cooking in high flame makes the meat hard and loses the texture.

Hyderabadi Mutton Biriyani recipe is well illustrated here and you will never fail provided you follow the instructions carefully. Mutton is marinated well with a curd mixture and that helps to tenderize the meat. This is an authentic style for making mutton biriyani with ‘Dum’ style of cooking. This is why I call this Special. I love making this biriyani every time. Though the steps look tedious, there is a great sense of fulfilment while making Hyderabadi Mutton Biriyani. The dish is an amazing and superior blend of meat, spices and basmati rice and cooking them with ‘dum’, with the steam obtained inside, gives an amazing flavor. You can discover a healthy and wholesome Hyderabadi Mutton Biriyani here.

Hyderabadi Mutton Biriyani

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Prep Time 1 hour hr

Total Time 1 hour hr

Cuisine Andhra

Servings 4 people

Ingredients

  

1x2x3x

• 500 gm Basmati rice
• 1 kg Mutton cut into small pieces
• 2 tsp Garam masala
• 6 nos Red chilles
• Cashewnuts A handful
• 5 nos Onion sliced and fried crisp, big
• 2 nos Cloves Grambu
• 2 pieces Cinnamon Karugapatta
• 3 nos Cardamom Elakka
• 6 nos Green chillies
• Coriander leaves A small bunch, chopped
• Mint leaves(chopped) A small bunch, Pudhina
• Ginger garlic paste - 3 tsp
• 1 cup Beaten curds
• Juice of 2 limes
• 2 pinch Saffron dissolved in 3/4 cup milk
• 5 tsp Ghee or Refined oil
• 4 nos Boiled eggs for garnishing
• Salt As reqd

Instructions

 

• Grind together red chilles and cashewnuts to a fine paste.
• Marinate the mutton with ginger-garlic paste and the beaten curd. Set aside.
• Heat 4 tbsp of ghee in a pan.
• Fry the red chilly masala.
• Add the marinated mutton, 1/4 of the fried onion, 1 tsp of garam masala and salt to taste.
• Keep frying till the ghee separates.
• Add 1 1/2 cups of warm water and pressure cook till tender.
• Heat 1 tsp of ghee in a vessel.
• Fry the spices.
• Add the rice and fry a little.
• Add the green chilles and salt.
• Add enough warm water.
• Cook till rice is half done.
• Remove and spread on a thali, discarding the masala.
• Mix together the chopped coriander, mint leaves, garam masala and fried onions. Set aside.
• To assemble:- Take a heavy bottomed vessel and line it with ghee.
• Spread a layer of rice followed by a layer of mutton.
• Sprinlke half of pudina mixture and juice of 1 lime.
• Again spread a layer of rice followed by mutton and finish with rice layer.
• Sprinkle the rice with safron milk and dot with ghee.
• Cover Mutton Biryani tightly and place over a griddle for dum for 20 mins.
• Garnish Mutton Biryani with eggs cut in halves.
• :- Serve hot Mutton Biryani (Biriyani) with raita or salad.
• :- Enjoy the Hyderabadi Mutton Biryani (Biriyani) Recipe.

Notes

You can visit this link Hyderabadi Chicken Biriyani. You can also visit this link Hyderabadi Chicken Fry.

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