Hyderabadi Mutton Biryani

Hyderabadi Biryani

Hyderabadi Mutton Biryani is the king of Indian biryanis, named after one of the most famous Indian cities; this is a popular non-vegetarian basmati rice dish. The blending of Mughlai and Telugu cuisines in the kitchens of the Nizam, rulers of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. It is traditionally prepared with long aromatic basmati rice and mutton.

A biryani is accompanied by raita and Mirchi ka Salan – a green chili curry. It may also be accompanied by Bagare Baingan (roasted Eggplant) or a green salad consisting of onion, carrot, cucumber, and lemon wedges.

Ingredients

For Cooking Mutton

  • 250 grams mutton with bone
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder

For the biryani

  • 1 cup basmati rice (250 ml)
  • 2 tablespoons peanut oil
  • 1 stick cinnamon
  • 2 cardamom
  • 2 cloves
  • 1 medium onion, sliced
  • 1 medium tomato, chopped
  • 8 cloves garlic
  • 1-inch piece of ginger
  • 3 green chilies, slit
  • 1/4 cup plain yogurt
  • 10 mint leaves, coarsely chopped
  • 5 sprigs of coriander leaves, coarsely chopped
  • juice of a half lemon

How to make

  • Soal the rice in water before starting to cook, and set aside.
  • Take a pressure cooker and add the mutton pieces, salt, turmeric powder, coriander powder, and red chili powder. Ass 1.5 cups of water. Cover and cook for 20 minutes on medium flames. Expect 15-18 whistles. Remove from heat and set aside.
  • Heat oil in a pressure pan and add spices, cinnamon, cloves, and cardamom. Add the onions and saute until the onion are soft. Once the onions are soft, add the tomatoes, the ginger garlic paste, yogurt, and green chilies. Saute the mixture until streaks of oil appear on the top.
  • Drain the rice and add it to the pan. Add the mutton pieces. Add the coriander leaves, mint leaves, and juice of a lemon. Add the water and the mutton liquid (1.5 cups in total).
  • Close the pan and cook on a medium flame for the first whistle and on low whistles, switch off the flames and wait for pressure in the cooker to release naturally. Open the pan and fluff up the rice gently. Serve pressure cooker mutton biryani hot.

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