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HYDERABADI MUTTON BIRYANI

Who does not love biryani? When it's Hyderabadi Mutton Biryani its even more special and one has to fall in love with it, after all it is so delicious. I have grown up eating biryani, and nothing comes close hyderabadi biryani. There are two ways to make this biryani, one is the kacche gosht ki biryani, where the meat gravy is not cooked prior and directly layered with rice and cooked on dum. The other type is where the gravy is cooked and then layered with rice. Today we are going to be making the biryani where we are going to cook the gravy first, as this is more simpler than the other. Now lets dive in!
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Prep Time 45 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 6 people

Ingredients
  

BIRYANI MASALA

  • 2.5 tbsp Coriander seeds
  • 1 tbsp Shahi Zeera
  • 1/2 tbsp Peppercorns
  • 1/2 Nutmeg
  • 2 Mace
  • 8 Green cardamom
  • 2 Black cardamom
  • 2 Cinnamon sticks
  • 2 Star anise
  • 12 Cloves

MARINATION

  • 800 g Mutton Or Lamb
  • 2 tbsp Ginger garlic paste
  • 1/2 tbsp Turmeric
  • 1/2 cup Oil
  • 2 cups Yogurt
  • 2 Slit green chillies
  • 1 cup Fried onions
  • 1/4 cup Chopped coriander leaves
  • 1/4 cup Chopped Mint leaves
  • 2 tbsp Red chilli powder
  • 2.5 tbsp Biryani masala
  • 4 Green cardamom
  • 3 Cloves
  • 1 Cinnamon stick
  • Salt to taste

RICE

  • 3 1/2 cups Extra long basmati rice
  • 1 tbsp Shahi zeera
  • 2.5 tbsp Salt
  • 2 Green chillies
  • 3 Cloves
  • 1 Cinnamon stick
  • 3 Green cardamom
  • 2 Black cardamom
  • 2 Star anise
  • 1 tbsp Lemon juice
  • 1 tbsp Oil
  • 10 cups Water

OTHER INGREDIENTS

  • 2 tbsp Desi ghee
  • 1/4 cup Fried onions
  • 1/4 cup Chopped coriander and Mint leaves
  • Few strands Kesar
  • 1/4 cup Milk

Instructions
 

Biryani Masala

  • In a mixer jar, blend all the ingredients in the biryani masala section into a smooth powder and set that aside.

MARINATION

  • In a large pot or bowl, mix all the ingredients in the marination section along with mutton and let that marinate for at least 2 hours, however I highly recommend overnight marination in the refrigerator.

GRAVY

  • Once the mutton is marinated, cook it in a large pot on low to medium flame for at least an hour or until the meat is tender. You should be left with a thick gravy and tender meat.
  • To avoid adding water to the gravy, I recommend cooking it on a medium flame, however if you want to speed up the process and cook on high flame, add water accordingly to prevent burning at the bottom.

RICE

  • Wash extra long basmati rice at least 3 to 4 times and the soak in cold water for 30 minutes.
  • In a large pot boil 10 to 12 cups of water. Add salt, shahi zeera, green chillies, cinnamon, cardamom, cloves, star anise, lemon juice and oil into the water.
  • Once the water reaches the boiling point, add soaked basmati rice and cook until it is 80 percent cooked. I suggest cooking rice for exactly 6 to 8 minutes and not more than that.
  • Strain the rice immediately and rinse it with cold water to prevent it from getting cooked completely.

Layering

  • Crush a few strands of kesar and soak it in milk.
  • Layer the half cooked rice on top of the gravy.
  • Garnish with fried onions, chopped coriander and mint leaves, desi ghee and kesar soaked in milk.
  • Seal the pot with aluminium foil, cover the lid and steam the biryani on a low flame for a good 30 minutes. Serve hot with raita and salad on the side.

Video

https://www.instagram.com/reel/C71dBmPCGB7/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==
Keyword biryani, Hyderabadi mutton biryani, mutton biryani