Hyderabadi Mutton Biryani
Hyderabadi Mutton Biryani is a mouth-watering, aromatic, and flavorful dish that combines tender mutton pieces with fragrant basmati rice and a blend of exotic spices. Ingredients: Mutton, Basmati rice, Mint leaves, Ginger garlic paste, Curd, Clove, Cinnamon stick, Saffron, Ghee, Coriander, Garam masala, Green cardamom, Milk, Red chilli powder, Bay leaf, Onion, Turmeric powder
2h
Cook Time
6
Servings
Recipe
550 kCal
Recipe
1
Wash and soak 500 grams of basmati rice for 30 minutes. Drain and set aside.
2
Marinate 1 kg of mutton pieces with 200 grams of yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1/2 tablespoon of turmeric powder, salt to taste, and a handful of chopped coriander and mint leaves. Mix well and let it rest for at least 1 hour.
3
In a large pot, heat 4 tablespoons of ghee or oil. Add 2 thinly sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.
4
Add the marinated mutton to the pot with the remaining onions and cook on medium heat for 15-20 minutes, stirring occasionally.
5
In another pot, bring 2 liters of water to a boil. Add 2-3 cloves, 2-3 green cardamoms, 1 cinnamon stick, 1 bay leaf, and salt to taste. Add the soaked rice and cook until it's 70% cooked. Drain the rice and set aside.
6
Layer the partially cooked mutton and rice in the pot, starting with a layer of mutton at the bottom, followed by a layer of rice. Repeat the layers, finishing with a layer of rice on top.
7
Garnish the top layer with the reserved fried onions, a handful of chopped coriander and mint leaves, and a pinch of saffron soaked in 1/4 cup of warm milk.
8
Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on low heat for 30-40 minutes until the mutton is tender and the rice is fully cooked.
Nutrition
550
kCal
35 g
Protein
20 g
Fat
60 g
Carbs
1 kg of Mutton
6% OFF
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2 tbsp of Ginger Garlic Paste
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200 g of Curd
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4 tbsp of Ghee
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60 ml of Milk
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