Recipe from Village Restaurant Mutton Hydrabadi Biriani

For Marinating Mutton:
• Mutton cleaned and washed well 1½ kg
• Salt – as per taste
• Red chilli powder 2 tbsp
• Turmeric powder 1 tsp
• Ginger garlic paste 3 tbsp
• Cinnamon sticks 3-4 small
• Caraway seeds 1 tsp
• Cloves 3-4
• Green cardamom powder 1 tsp
• Black pepper corn powder 1 tsp
• Kabab chini 2-3
• Green chillies 8-10
• Large bunch coriander leaves 1
• Bunch mint leaves1 large
• Deep fried onions 1 cup
• Oil 2 tbsp
• Garam masala powder 1 tsp
• Yogurt/curd 3 cups
• Extracted lemon juice 1 tbsp

For The Rice:
• Rice1.25 kg
• Salt to taste
• Cinnamon sticks 2 medium size
• Green cardamoms 2-3
• Cloves 3-4
• Caraway seeds 1 tsp
• Black pepper corns 3-4
• Water to cook rice
• Lemon extracted juice1 tbsp

For The Dum and Seasoning:
• A large cooking pot
• Oil to coat the base 2 tbsp
• Saffron flavoured milk(2 strands of saffron
dipped in ¼th cup milk) ¼ cup
• Coriander leaves for garnishing 2 tbsp chopped
• Mint leaves for garnishing 2 tbsp chopped
• Deep fried onions for garnishing 2 tbsp crushed
• Ghee 1 tbsp
• Edible oil 2 tbsp
• Lemon extracted juice 2 tbsp

For Marinating Mutton:
1. Firstly, in a large bowl, add the mutton pieces, add salt to taste, add red chilli powder, add turmeric powder, add ginger garlic paste.
2. Add cinnamon sticks, caraway seeds, cloves, cardamom powder, black pepper corn powder, cubebs and mix the whole mixture well.
3. Add 3 tbsp green paste of green chillies, coriander leaves, mint leaves by adding a pinch of salt into it and mix well.
4. Add crushed deep fried onions, oil into it and mix it and add garam masala powder and mix the whole mixture well.
5. Rest this marinade in the refrigerator for about 4-5 hours.
6. When the mutton is marinated for more than 3 hours, add beaten yogurt into it and mix well.
7. Also add lemon extracted juice into it, give a mix and rest it aside.

For Cooking Rice:
1. When the mutton is marinated for more than 3 hours wash and soak the rice for 40 minutes.
2. Meanwhile take a large cooking pot, add water generously into it.
3. Add salt into the water for taste.
4. Add whole spices such as cinnamon, cardamom, cloves, black pepper, caraway seeds into the water and bring the water to a boil.
5. When the water boils add soaked rice into it and cook it until it is ¾ th done / 70 per cent done.
6. Strain the rice completely.

For The Dum and Seasoning:

1. Take a large cooking utensil, add oil and coat the base well.
2. Add the whole mutton marinade at the bottom.
3. Over it add all the rice that has been strained.
4. Over the top, add some water/milk all over the rice.
5. Add saffron flavoured milk all over the rice.
6. Garnish with coriander leaves and mint leaves.
7. Garnish with deep fried crushed onions.
8. Add some ghee for fragrance.
9. Add little oil all over to prevent the biryani from getting dry.
10. Add lemon extracted juice all over the rice.
11. Seal the lid of the cooking pot tightly with a chapathi dough.
12. Place a skillet/tawa below the cooking pot while giving dum.
13. Dum the biryani for about 15-20 minutes on high flame and for 40 minutes on sim flame.
14. The biryani gets cooked in an hour.
15. Always take the biryani out from one corner and take it out from the bottom to the top.
16. Serve the biryani hot.

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