Hyderabadi Mutton Biryani
Hyderabadi Mutton Biryani is the epitome of indulgence and sophistication. The tender mutton, fragrant rice, and aromatic spices combine in a symphony of flavours, making this dish a delight for your taste buds.
Hyderabadi Mutton Biryani is a culinary masterpiece that combines tender mutton pieces with fragrant basmati rice and a blend of aromatic spices. Originating from the royal kitchens of Hyderabad in India, this biryani is known for its rich flavours, exquisite aroma, and distinct cooking technique. Each bite of this delectable dish is a harmonious blend of succulent mutton, fragrant rice, and a symphony of spices that tantalizes the taste buds.
The Hyderabadi Mutton Biryani reflects the essence of Hyderabad’s culinary heritage, showcasing the perfect balance of flavours, textures, and spices. The marinated mutton is cooked perfectly, infusing the rice with its rich and aromatic essence. The long-grain basmati rice is layered with the flavorful mutton. It is slow-cooked, allowing the flavours to meld together, creating a truly unforgettable dining experience.
This iconic dish is often enjoyed on special occasions, family gatherings, and festive celebrations. The Hyderabadi Mutton Biryani is a showstopper that takes centre stage at dinner tables, captivating everyone with its irresistible aroma and visual appeal.
Ingredients for Hyderabadi Mutton Biryani
- 400 g Basmati Rice
- 500 g Mutton
- 100 g Onions
- 3 Garlic
- 1 inch Ginger
- 5 Red Chillies
- 2 to 3 Green Chillies
- 1 Lemon
- 50 g Cashew Nuts
- 200 ml Curd
- 100 ml Milk
- handful Coriander Leaves
- 100 ml Oil
- a pinch Turmeric Powder
- a small pece Cinnamon
- 2 Cloves
- 2 Cardamom
- 2 Bay Leaves
- few Mint Leaves
- few Saffron Strands soaked in warm milk
- as per taste Salt
How to make Hyderabadi Mutton Biryani
- Clean and wash the mutton and cut into small pieces.
- Clean, wash and soak the rice. Keep aside.
- Slice the onions, coriander and mint leaves. Grind the ginger, red chillies and garlic into a fine paste.
- Heat oil and fry the onions till golden brown. Add the ground masala and the meat and fry.
- Add water and cook till the meat is tender and the gravy is thick.
- Add salt and boil rice till is it 3/4th cooked.
- Tie the curd in a muslin cloth till the water drains. Powder the cinnamon, cloves and cardamom and add to the curd.
- Also add turmeric powder, finely chopped green chillies, lime juice, coriander leaves and mint leaves to the curd.
- Now add this curd to the mutton.
- In a heavy bottom pan, put layers of rice, mutton and fried onions. Repeat the layers till all the rice and mutton are used up. Add saffron soaked in milk.
- Seal the lid with dough and bake for 20-30 minutes.
- Garnish with fried onion slices and cashew nuts.
- Serve hot.
