Hyderabadi Authentic Mutton Biryani

Ingredients

Basmati Rice -375gms

Mutton-500gms

Onions-500gms

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.

Method

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.