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Saturday, February 11, 2017

Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is cooked on dum for the last few minutes, where initially meat and rice is cooked separate. Learned recently from hyderabadi locals to get the authentic taste. There are more variations to the hyderabadi Biryani but my family and friends loved this dish. The third ingredient I received through mail for ingredient swap was rice. So, took the opportunity to make Biryani.

Preparation Time: 15 minutes
Cook Time: 30 minutes for Mutton + 6 minutes for rice + 10 minutes for dum.
Total cook Time : 45 minutes
Serves : 5-6


Mutton : 500 grams
Onions : 2 medium sliced and deep fried till light brown
Green chilies: 8-10 chopped
Lemons : 3
Cilantro/ coriander leaves: 1 bunch chopped
Mint /Pudina : 1 small bunch chopped
Yogurt /Curd : 1/2 cup
Ginger garlic paste: 2 tablespoons
Red chili powder: 2 teaspoons
Salt to taste (I added. 2 teaspoons)
Garam masala: 2 teaspoons
Orange food color : 6 drops
Saffron : 6-7 strands soaked in 2 tablespoons of warm milk.
Rice : 4 cups


Take green chilies, a pinch of salt and make a paste.
Take a large pan to make biryani and Add Washed and cleaned Mutton, green chili paste, ginger garlic paste, cilantro, mint, yogurt, turmeric, salt, red chili powder, Garam masala, lemon juice and mix well.
Add 3/4th of the deep fried onions and mix well.
Add 1/3rd cup of oil where the onions were fried and mix well.
Place the pan/vessel on the stove and start cooking on medium heat.
Wash and soak rice for 30 minutes.
Cook the meat for 30 minutes or until the meat is completely cooked stirring occasionally.
Heat 12 cups of water and bring them to a boil.
Add rice, salt  and cook for 6 minutes until it's done 80%. Drain the water.
Add the rice to the cooked Mutton gravy, add rest of the fried onions, saffron and food color.
Close lid and place a heavy object for dum. Cook on simmer for 10 minutes.
Let it rest for 10 minutes before opening the lid. Mix gently a little bit at a time and serve hot with raita and/or salna.

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