Hyderabadi Authentic Mutton Biryani

Hyderabadi Authentic Mutton Biryani

Hyderabadi Authentic Mutton Biryani

Basmati Rice -375gms
Ginger Paste 3tbsp
Garlic Paste 1/2 tbsp
Cardamom- 2 nos
Shahi Zeera- 1/2 tbsp
 Red Chilly Powder-1tbsp
Cinnamon- 1/2 stick
Cloves - 2 nos
Curd- 1 cup
Juice of 1 lemon
Coriander leaves-1/2 bunch chopped
Pudina leaves - 4-5 leaves
Garam Masala Powder- 1 tbsp 
Ghee- 50 gms
Oil-100 gms
Saffron Threads- pinch dissolved in 1/2 cup warm milk
Salt to taste 

Masala For Biryani 
Big Black Cardamom 4
Cinnamon 2 sticks 
Black Cumin Seeds (Shahi Zeera) 1tbsp 
Star Aniseeds (Karan Phool) 1 flower
Nutmeg (Jaiphal) 1 
Mace (Javitri) 1

Grind whole masala in blender and make fine powder and store this powder
in the airtight jar. Add 1 tsp powder of this masala in meat while marinating. 
By adding this powder in biriyani, it will just taste like Restaurant Briyani.

Make onion Barista (See Notes Below For Barista )
Clean and wash the mutton pieces. Marinate with curd, onion barista, chilly powder, ginger and garlic paste, green chili, garam masala powder, coriander leaves, Mint leaves and salt to taste.

Check for salt and lemon because you cannot alter them after you keep in  for Steam (Dum)
Steam (Dum).

Marinate for at least 2 hours or overnight in the Refrigerator.

Bring the meat to room temperature before making biryani.

Wash the rice twice and soak for 30 minutes.

In a large vessel boil enough water with salt, 1 tbsp oil, cardamom, 1 bay leaf.

Add the rice and parboil.The rice should be only 50% cooked.

Drain them .Retain the hot water to keep in steam (dum).

Once the rice is cooked start making biryani.

In a heavy bottomed and wide mouthed pan heat the oil and the ghee. add
Shahi Zeera, and the rest of the whole garam masalas.

Fry for about 30 seconds add the marinated meat and spread them.

    Add the parboiled rice and spread them to cover the meat.
Sprinkle saffron milk. Dissolve a small pinch of yellow food coloring in 1tsp water and sprinkle.

Knead a small amount of soft dough with wheat flour.
Seal the edges of the pan and cover with this dough.

You can also cover them tight with aluminum foil and place the cover.
Keep a heavy pan on top,

I usually keep a vessel and pour the retained hot water for steam (dum).
If you are lucky to get charcoal, place hot charcoals on top (this will ensure that there is heat on Top and cook the biryani top and bottom).

The time differs depending on the type of meat  biryani 
it  took 45 minutes to prepare the biryani. Always try the biriyani 
in small batches and ensure the time taken for the meat to get cooked,

This will be helpful for you to calculate the timing when your making a big batch.
Remove the cooked dough and just check for whether the mutton is cooked well.

Don't mix the rice as this will break the rice grains.

    yummy and delicious biryani is now ready to eat.

Note:  Thinly slices the onions and dry them in the sun for 2 days, turning them over
2-3 times a day.
Alternatively you can place them on an  absorbent paper  and remove the moisture.

Heat oil in a wok ,  the oil should be smoking hot.
Lower the flame and add the onions, Increase the heat and add 1/2 tsp salt

 Fry the onions golden brown, Drain them. Barista can be made and stored in airtight Container.

Hyderabadi Authentic Mutton Biryani Hyderabadi Authentic Mutton Biryani Reviewed by Tabu Hussain on April 22, 2015 Rating: 5


Farheen Banu said...

Mujhe Dawat hi nahi aayi! :O


MashaAllaaaah Zabardast!!

Gloria Fernandes said...

Ohh my my..droolworthy biryani...looks solo tempting..

Gloria Fernandes said...

Thanks for the tip on Batista I usually just fry the sliced onions but I'll try this tip now..

Gloria Fernandes said...

Barista ...

Tabu Arabic Bites said...

jazakallah kahair farheen :)

Tabu Arabic Bites said...

do try gloria its authentic recipe of my mom :)

Tabu Arabic Bites said...

ur most welcome dear Gloria :)

Tabu Arabic Bites said...

hehe dawat kai liyai ur alwaz welcome dear...

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