Hyderabadi Mutton Biryani Recipe,

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Hyderabadi Mutton Biryani Recipe, Hyderabadi bakri ka gosht Biryani, How To Make Hyderabadi Mutton Biryani Recipe

Hyderabadi mutton biryani or kachha gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of minutes and then covered with rice and kept on dum until done. The jewel of Hyderabadi cuisines. 
Sometimes referred to as  Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items

how to make Hyderabadi Mutton Biryani

    
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Prep time
10 mins		Cook time
35 mins		Total time
45 mins
Hyderabadi Mutton Biryani
 
Main Ingredient : Mutton		Servings : 4 persons
 


Ingredients used in Hyderabadi Mutton Biryani
• Turmeric powder - 1 pinch.
• Saffron - 1 pinch.
• Coriander leaves - 1 bunch.
• Salt - to taste.
• Red chili powder - 1 tablespoon.
• Oil - 5 tablespoons.
• Garlic and ginger paste - 2 tablespoons.
• Golden fried sliced onions - 2 cups.
• Mint leaves (chopped) - 1 bunch.
• Green chilies - 3 numbers.
• Curd - 2+1/2 cups.
• Mutton - 1000 grams.
• Basmati rice - 500 grams.
• Black cumin seeds - 1 tea spoon.
• Garam masala spices (mace, cloves, black and green cardamom) - 50 grams.
• Garam masala powder - 2 tablespoons.
• Lime juice - 1 number.
• Meat tenderizer - 1 tea spoon.
• Coriander powder - 1 tablespoon.
• Cumin powder - 1/2 tea spoon.
• Pepper(crush) - 1 tea spoon.
Method:
  • Soak rice for about 40 minutes.
  • First, boil the water, add oil, salt, rice, shahi jeera then cook the rice for 40% in it, remove and place on top of mutton mixtures.
  • Then cook the rice until 50% done, a drain and keep aside.
  • Next, marinate mutton with a meat tenderizer for 1 hour, keep aside.
  • Then add chopped green chillies, salt, red chilli powder, shahi jeera, coriander leaves, half of mint leaves, cumin powder, half of fried onion, crushed pepper powder, garam masala spices (mace, cloves, black and greencardamom), lime juice, curd, some oil, mix well.
  • Now in another heavy bottomed pan, add the marinated mutton in the bottom and top it off with 40% cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
  • Repeat the same process twice with 50% cooked rice, sprinkle saffron water, coriander leaves, mint leaves, garammasala powder, fried onion. Cook for 30 minutes by placing tightly closed lid. Serve hot with raita and mirchi ka salan.
  • Follow the video recipe of bagara baingan, make a thinner gravy, substitute brinjal, eggplant with green chili.