Hyderabadi mutton biryani is considered the most colorful biryani in India. The way to make it is very different. In it, raw mutton is cooked with spices and rice and cook at very low pressure. It was made in very little oil. This biryani can be made easily at home, even if it seems difficult to see.
Total time: 1h 15min
Servings: 6
Ingredients:
1 kg Mutton
1 teaspoon cumin seeds
1 teaspoon garlic paste
1 large chopped onion
2 cups yogurt
1 pinch turmeric
Coriander leaves
1 teaspoon salt
1/2 teaspoon rose water
500 grams of basmati rice
2 tablespoons garam masala powder
1 teaspoon ginger paste
Mint leaves
50 g cashew nuts
1 pinch saffron
1 teaspoon red chili powder
5 tablespoons sunflower oil
How to make Hyderabadi Mutton Biryani Recipe:
Step 1:
Wash the mutton in a stream of cold water. Dry and add garam masala, salt, ginger-garlic paste, red chili powder and two cups of yogurt.
Step 2:
Put it in a clean plastic bag and keep it in the fridge for marination overnight.
Step 3:
Add salt and oil to the rice and boil it and keep it aside.
Step 4:
Now fry the finely chopped onions till they turn golden brown. Add 1/3 golden-roasted onion to mutton marination and keep the rest aside.
Step 5:
Now in a handi, place the marinated mutton in the bottom and the hot cooked rice on top. Put mint-coriander leaves and fried onions over it. Soak saffron in hot milk in a separate bowl.
Step 6:
When the milk: turns saffron color, put it in the handi.
Step 7:
Cover the handi with an airtight lid or close its sides with flour so that steam does not evaporate. It is necessary to do this to maintain the taste of spices. Cook for 45 minutes.
Step 8:
Serve with raita and chilli salsa after adding rose water.
