HYDRABADI MUTTON BIRYANI
Ingredients
- Baby goat or lamb Meat Medium Size Pieces (washed) - 2.2 Pound or 1 Kg
- Meat Tendaerizer - 1 Tablespoon
- Black or Shahi Jeera - 1 Teaspoon
- Finely Chopped Green Chillies - 2 Tablespoon or as per taste
- Ginger Garlic Paste - 2 Tablespoon
- Chopped Mint Leaves - 1/2 Bunch
- Chopped Green Coriander - 1/4 Bunch
- Red Chili Powder - 2-3 Teaspoon or As per Taste
- Turmeric Powder - 1 Teaspoon
- Coriander Powder - 2 Teaspoon
- Chopped Coriander Leaves for Layer - 1/2 Cup
- Salt to Taste
- Bay Leaves - 2-3
- Cinnamon - 1/2
- Black Cardamom Peeled - 1
- Clove - 2-3
- Green Cardamom - 4
- Mess - 1 Peice
- Yogurt - 1 1/2 Cup
- Black Crush Pepper - 1 Teaspoon
- Crispy Fried Onion - 1/2 Cup and 1/2 Cup
- Oil - 6 Tablespoon
- Bombay Biryani Masala - 2 Teaspoon
- Lemon Juice - 1
- Basmati Rice - 1 Kg
- Milk - 1/4 Cup
- Saffron - 6-7 Strands
- Lemon Food Color - 1/2 Teaspoon (optional)
- Ghee (Clarified Butter) - 2 Tablespoon
- Wheat dough
Instructions
- wash basmati rice and soak in the water for 30-40 minutes.
- Cinnamon,Green Cardamom,black cardamom ,clove and mess grind together.
- In warm milk mix saffron and lemon color (optional)
- after 30-40 minutes remove all the water .
- In a bowl marinate meat with papaya paste or meat tenderizer ,green chilies,ginger garlic paste,mint ,coriander leaves,chili powder, shahi (black) jeera ,black pepper,turmeric powder,coriander powder,salt,yogurt,1/2 cup fried onion,6 tbsp oil, biryani masala,garam masala, bay leaves,lemon juice mix and keep 1 hour in a refrigerator.
- In a pot boil sufficient water (if rice is 1 cup add 4 cup of water)add 2 1/2 tbsp salt ,1tsp shahi jeera and 1 tbsp oil when its started boiling reduce the heat to medium and add soaked rice from #1 ,boil it until the rice is 50 % done.then strain the rice.
- In a flat heavy bottom pot add marinated mutton add little fried onion and chopped coriander, then add half rice flatten nicely now add chopped coriander and fried onion again repeat the step.
- Spread saffron and lemon color milk top of the layer and top of that spread ghee.
- seal the edges with dough and press the lead. (If you don't have dough cover with aluminium foil.)and put the weight on it cook for one hour on low flame or until mutton is fully cooked.
- Serve with raita.
- (If you want place the griddle or pan under the biryani for preventing from burning )
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