Friday, June 17, 2011

Hyderabadi Mutton Biryani Recipe/Hyderabadi Dum Biryani


Basmati Rice                                                             500 gms.
Mutton cut into small pieces                                       1kg.
Garam Masala                                                           2 tsp.
Red chilies                                                                 6 nos.
Cashewnuts                                                               A handful
Onions (sliced fine and fried till crisp)                         5 nos.
Cloves                                                                      2 nos.
Cinnamon                                                                    2 pieces
Cardamom                                                                      3 nos.
Green chilies                                                            6 nos.
Coriander leaves, chopped                                    1 small bunch
Mint leaves chopped                                               1 small bunch
Ginger Garlic paste                                                   3 tsp.
Saffron (dissolved in ¾ cupmilk)                               2 pinches
Curd beaten                                                             1 cup
Lemon juice                                                                 2 nos.
Eggs boiled                                                               4 nos.
Ghee /Oil                                                                  5 tbsp.
Salt                                                                           to taste


1. Grind red chilies and cashewnuts to a fine paste.
2. Mix ginger - garlic paste and beaten curd with mutton. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili.
4. Add marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
5. Fry till ghee separates. Add 1½ cups warm water. Pressure cook till tender.
6. Heat pan, add 1 tbsp ghee and fry cardamom, cloves and cinnamon.
7. Add rice and fry a little. Add green chilies and salt to taste.
8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
9. Mix together the chopped coriander leaves, mint leaves, garam masala and fried onion. Set aside.
10.Take a heavy bottomed pan and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the mint / coriander mixture and juice of 1 lime.
12.Cover with rice, followed by a mutton layer. Finish with a rice layer.
13.Sprinkle saffron milk and ghee over rice.
14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.


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