Authentic & Easy Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani Recipe
‘Kachche gosht ki biryani', also known as Hyderabadi Mutton Biryani or mutton biryani is a spicy, fragrant and colourful variant of biryani in India. The traditional style of making the biryani is by cooking the raw meat with spices for a couple of minutes and then it is covered with rice and kept on dum or under pressure until done. Try this famous lunch/dinner recipe.

 Ingredients:

1 kilograms mutton
1 teaspoon cumin
1 teaspoon garlic paste
1 large sliced onion
2 cup yoghurt (curd)
1 pinch turmeric
1 bunch coriander leaves
1 teaspoon salt
1/2 teaspoon rose water
500 gm basmati rice
2 teaspoon garam masala powder
1 teaspoon ginger paste
1 bunch mint leaves
50 gm cashews
1 pinch saffron
1 teaspoon red chilli powder
5 tablespoon sunflower oil


Method:
How to make Hyderabadi Mutton Biryani
Step 1

Drain and wash the mutton under cold running water. Pat dry and add garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd. Put it in a clean film pastic bag and keep it in the refrigerator to marinate overnight.
Step 2

Cook rice with salt and oil till it is almost done. Keep it aside.
Step 3

Fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and keep the rest aside.
Step 4

Now in a handi (deep pan), add the marinated mutton at the bottom and top it with half cooked rice. Add mint leaves, coriander leaves and top it up with fried onions. In a separate bowl, add some warm milk to soak the saffron.
Step 5

Once the milk soaks the colour of the saffron, add it to the handi.
Step 6

Cover the handi or pan with an airtight lid or add sticky dough to the edges and cover it with a lid so that no steam escapes. This step is important to retain the flavours of the spices. Cook for 45 minutes.
Step 7

Add rose water and serve hot with raita and mirchi ka salan.

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