Special Hyderabadi Mutton Biryani

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Hyderabad, India has many restaurants offering Hyderabadi cuisine which is noted for its use of spices and herbs.

The food is prepared using different types of spices, in which each spice adds a special taste to the food with a modern touch, while preserving the traditional quality of the food. The most famous dishes of Hyderabad is Hyderabadi Biryani and Hyderabadi Haleem, which are served with great delight. Pista House, Shah Ghouse cafe are popularly known for Haleem Hyderabadi biryani is a form of biryani, from Hyderabad, India.[1] It is prepared in the form of kachay gosht ki biryani and dum ki biryani.The ingredients are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffron. coriander leaves and fried onions are used as garnish. The preferred meat is goat, but chicken, or other meats are used in some variations.

 Biryani is considered to be a dish of Indian origin, more prominently considered to be dish of Nizam (Ruler of the state of Deccan). South India has more varieties of biryani than any other part of the subcontinent. Also, rice is more a staple food in South India than in the rest of India.[2] Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.[3][4] Hyderabadi Biryani is also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste.

Kachche gosht ki biryani

The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat) is sandwiched between layers of fragrant long-grained basmati rice,[6] and cooked on dum (steaming over coals), after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat. ( source https://en.wikipedia.org/wiki/Hyderabadi_biryani )

Ingredients:

  • Mutton  : 1kg with bone.
  • Basmati rice :500 grams
  • Black cumin :1 tsp.
  •  Cashew nuts :50 grams.
  •   Coriander leaves : 1 cup finely chopped.
  •  Curd : 100 grams.
  •  Cloves : 10 pieces.
  •  Cinnamon : 8 pieces.
  • Cardamom : 1 inch.
  •  Garam masala powder : 2 tsp.
  • Garlic and ginger paste : 2 tsp.
  • Golden fried crisp sliced onions : 2 cups
  • Green chili : 6
  • Lime juice  : 2 tsp
  • 1 tsp meat tenderizer
  •  Mint leaves :1 cup finely chopped
  •  Oil   : 5 tablespoon
  •  Red chili powder : 1 teaspoon
  • 1 tsp Rose Water (optional)
  • 1 pinch Saffron
  • Salt to taste
  • Turmeric powder : half teaspoon.

 Method:

•  Marination of mutton :  

  • In pan take mutton, to this add curd, green chilli paste, ginger garlic paste, chopped coriander leaves, chopped mint leaves, lemon juice , salt to taste , meat tenderizer , garam masala powder , golden deep fried onion , 1 tablespoon oil  and red chilli powder. mix well and keep for 2hours aside.


Cooking of Rice :


  • Now in separate pan we are going to cook rice 60 percent only. 
  • method for this is as follows: take pan and add water sufficiant to boil rice in it.  
  • Take water in cooking pot add black pepper, cardamon , cloves , cinnamon , tez patta , salt , black cumin seeds and let it boil.
  • After water gets boil, all spices gives aromatic smell.
  •  Add rice in it and keep checking rice until it is half cooked. 
  • when rice is half cooked, put off flame and drain only water from vessel.


Preparation of biryani:


  • Add half cooked rice immediately to marinated meat. 
  • Put marinated meat at bottom of vessel and rice should be on top of marinated meat. close lid of vessel tightly.
  • Do not let vapours to come out of vessel.
  •  Put vessel on low flame for 30 - 40 mins.
  •  Serve it hot. 
  • when biryani is cooked you can smell all spices.
  •  Remove lid add garnishing on top of rice with crispy onions, chopped coriander leaves , fried cashew nuts , safron , add two teaspoon colour water. Biryani is serve hot with raita( curd mixed with chopped green chilli , onions etc. ).