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Components for Golconda Mutton Biryani:

( Tsp- Teaspoon; Tbsp- Tablespoon )

– Mutton – 1 kg (curry cut with bones and fat).

For Cooking Mutton:.
– Shah Jeera- 1 tsp.
– Green Cardamoms– 3.
– Cloves-4.
– Cinnamon- 2.
– Black Cardamom-2.
– Onions, sliced- 3 medium (225-250 gms).
– Ginger Garlic paste- 2.5 tbsp.
– Turmeric Powder- 3/4 tsp.
– Red Chilli powder- 2.5 tsp.
– Garam Masala Powder- 1 tsp.
– Green Cardamom (Elaichi) Powder- 1 tsp.
– Salt-2 tsp.
– Green Chillies, cut into 1/2 inch pieces- 5-6 entire Chillies.
– Blended Curd/Plain yogurt- 250 gms.
– Refined Groundnut oil- 5 tablespoon.
– Ghee- 1 tablespoon.
– Water- 250 ml.

For cooking Basmati rice:.
– Basmati Rice-750 gms.
– Shahjeera (caraway seeds) – 1/2 tsp.
– Green cardamom – 4-5.
– Cloves – 4-5.
– Cinnamon- 3 pieces.
– Salt- 2 1/2 tablespoon.
– Water to boil the rice- around 2.5 litres.
– Ghee- 1 tbsp.

For Layering Biryani:.
– Coriander leaves, chopped- 5-6 tablespoon.
– Mint leaves- 5-6 tbsp.
– Couple of Saffron strands soaked in 1/2 cup warm milk.
– Onions, sliced fine & fried crisp (birista) -2 medium (150 gms).
– Ghee- 3 tsp.

Preparation:.

– Clean & wash the mutton. Permit the water to drain pipes.
– Slice 3 medium onions (around 225 gms and set aside for use later.).
– Make a powder of the green cardamoms to provide 1 tsp powder.
– Cut the green chillies into 1/2 inch pieces.
– Whisk the curd/plain yogurt and reserved.
– Soak few strands of saffron in 1/2 cup warm milk.
– Wash & soak the Basmati Rice for 30 mins (just prior to cooking the rice).
– Likewise piece 2 medium onions (around 150 gms) and fry in oil till golden (birista). Remove and reserve.

Process:.

Cooking the Mutton:.

– Heat oil & ghee in a pan.
– Include the Shahjeera, garam masalas and black cardamoms one after another and provide a stir.
– Add the sliced up onions and fry on medium high heat for around 12 mins till golden.
– Include the mutton pieces and the ginger garlic paste, give a mix and fry on high heat for 4-5 mins till the mutton pieces have actually turned white and the raw odor of the ginger garlic paste is gone.
– Now include all the spice powders and salt and fry on medium heat for 3-4 mins till browned.
– Now lower heat to low or turn off heat and include the blended curd/yogurt & chopped green Chillies.
– Mix and prepare on low heat for 7-8 minutes till oil separates.
– Now cover & cook on low heat for 12 mins.
– Give a stir, add 250 ml water & cook on low heat for another 30-40 mins till meat hurts and water has dried up.
– Dry up any excess water to get a thick gravy.

Cooking the Basmati Rice:.

– Take a broad cooking pot & include around 2.5 litres of water to prepare the rice. Place it on high heat.
– You may consist of the water in which rice was taken in this 2.5 litres for enhanced flavour & taste.
– While the water is pertaining to a boil, include Shah Jeera – 1/2 tsp, Green cardamom – 3, Cloves – 3, Cinnamon- 2 pieces, Salt- 2 1/2 tablespoon (2 and half tablespoon).
– Stir it well to liquify the salt entirely. The water should be very salty.
– Include 1 tablespoon of ghee.
– Once the water is boiling include the strained basmati rice & stir it well.
– Continue to boil it on high heat, stirring few times extremely carefully to not break the rice. Turn off precisely in 6 mins and start scooping the rice with a slatted ladle.

Layering the Biryani:.

– Take a 2nd heavy bottomed pan and grease the base with melted ghee.
– Spread half of the prepared rice on the bottom of the pan.
– Now spread the cooked mutton uniformly on top along with the gravy.
– Spread half the birista, all of the chopped coriander leaves & the mint leaves on this.
– Layer out the rest of the rice on top of the prepared mutton.
– Now add 3 tablespoon ghee top and spray the saffron milk. Add the remainder of the fried onions on top.
– Close the heavy bottomed pan with the lid and location this pot straight on flame/heat for 8 mins on low heat.
– As soon as done, rest the biryani for 30 mins and serve.

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