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Hyderabadi Biryani

When it comes to biryanis this stalwart is the first one that pops up in our mind. Succulent mutton chunks – check. Fragrant long grain basmati rice – check, dum cooked – check. This true blue, tried and tested authentic kachchi biryani recipe from Hyderabad has satisfied even the most stringent critics. If you haven’t tried it one yet, your biryani story is incomplete This recipe has featured on the show Khanakhazana.

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Hyderabadi Biryani
Main Ingredients Mutton, Basmati rice
Cuisine Hyderabadi
Course Rice
Prep Time 2-2.30 hour
Cook time 41-50 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Non Veg
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Ingredients list for Hyderabadi Biryani

  • 500 grams Mutton a mix of chops, marrowbone and shoulder pieces
  • 1 1/2 cups Basmati rice
  • to taste Salt
  • 2 Bay leaves
  • 10 Green cardamoms
  • 25-30 Black peppercorns
  • 3 inch sticks Cinnamon
  • 1 tablespoon + to deep fry Oil
  • 5 large Onions sliced
  • 1/2 teaspoon Caraway seeds (shahi jeera)
  • 10 Cloves
  • 1 tablespoon Ginger paste
  • 1 tablespoon Garlic paste
  • 1 tablespoon Red chilli powder
  • 1 cup Yogurt
  • 2 tablespoons Fresh coriander leaves torn
  • 2 tablespoons Fresh mint leaves torn
  • 4 tablespoons Pure ghee
  • 2 Black cardamoms
  • a few strands Saffron (kesar) mix in 1/4 cup milk

Method

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  1. Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
  2. Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
  3. Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
  4. Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
  5. Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.

Nutrition Info

Calories 3388
Carbohydrates 300.3
Protein 129.7
Fat 185.3
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