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Active Ingredients for Hyderabadi Mutton Biryani:

( Tsp- Teaspoon; Tablespoon- 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 tablespoon.
– Turmeric Powder- 3/4 tsp.
– Red Chilli powder- 2.5 tsp.
– Coriander powder- 1.5 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 whole Chillies.
– Blended Curd/Plain yogurt- 250 gms.
– Refined Groundnut oil- 4 tbsp.
– Ghee- 2 tablespoon.
– Water- 150 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 tablespoon.

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

Preparation:.

– Clean & clean the mutton. Allow the water to drain.
– Slice 3 medium onions (around 225 gms and set aside for usage 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 couple of hairs of saffron in 1/2 cup warm milk.
– Wash & soak the Basmati Rice for 30 mins (just prior to cooking the rice).
– Likewise slice 2 medium onions (around 150 gms) and fry in oil till golden (birista). Eliminate and reserve.

Process:.

Cooking the Mutton:.

– Heat oil & ghee in a pan.
– Add the Shahjeera, garam masalas and black cardamoms one after another and offer a stir.
– Include the chopped onions and fry on medium high heat for around 12 minutes till golden.
– Add the mutton pieces and the ginger garlic paste, provide a mix and fry on high heat for 4-5 mins till the mutton pieces have actually turned light brown and the raw smell of the ginger garlic paste is gone.
– Now add all the spice powders and salt and fry on medium heat for 3-4 minutes till browned.
– Now switch off heat and add the whisked curd/yogurt & sliced green Chillies.
– Mix and prepare on low heat for 7-8 mins till oil separates.
– Give a stir, include 150 ml water & cook covered on low heat for another 30-40 minutes till meat is tender and water has actually dried up. Open cover and stir every 10 minutes.
– Cook on high heat to dry up any excess water to get a thick gravy.

Cooking the Basmati Rice:.

– Take a wide cooking pot & add around 2.5 litres of water to cook the rice. Put it on high heat.
– You may consist of the water in which rice was soaked in this 2.5 litres for improved flavour & taste.
– While the water is coming to a boil, include Shah Jeera – 1/2 tsp, Green cardamom – 3, Cloves – 3, Cinnamon- 2 pieces, Salt- 2 1/2 tablespoon (two and half tablespoon).
– Stir it well to liquify the salt totally. The water must be extremely salted.
– Add 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 couple of times extremely gently to not break the rice. Turn off exactly in 8 mins and begin scooping the rice with a slotted ladle.

Layering the Biryani:.

– Once the mutton is cooked, in the exact same pan spray all of the chopped coriander leaves & the mint leaves and half of the birista (fried onions).
– Now spread the partially prepared rice on top of the prepared mutton.
– Now add 3 tsp ghee on top and also sprinkle the saffron milk. Include the remainder of the fried onions on top.
– Close the heavy bottomed pan with the lid and place this pot straight on flame/heat for 8 minutes on low heat.
– When done, rest the biryani for 30 minutes and serve.

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