Hyderabadi Biryani
Preparation time : 30 min.
Marination time : 2 hrs. Cooking time : 45 min. Makes 6 - 8 portions Ingredients : Mutton (medium pieces) 1kg Basmati / Long grain rice 1/2 kg Onions - finely sliced 4 Ginger Garlic paste 2 tsp Red chilli powder 1 tsp Coriander Leaves, chopped 1 bunch Mint Leaves,chopped 1 small bunch Green chillies, chopped 4 Curds 2 cups Milk 1/2 cup Saffron pinch Lemon Juice 3 tbsp Green cardamoms 6 Cloves 8 Bay leaves 2 Cinnamon stick 1” Oil 2/3 cup Ghee (clarified butter) 2 tbsp Salt to taste Spice Mix(Roasted and Powdered) Black Cardamoms 4 Cloves 6 Cinnamon stick 1/2” Caraway seeds 1 tsp Peppercorn 1/2 tsp |
Preparation:
1. In a heavy bottom Pan, heat oil. Fry the onions till golden brown. After cooling, crush the same and keep aside. 2. In a bowl, mix together ginger, garlic, salt, red chilly powder, half of coriander and mint and green chillies, lemon juice, ground spices and the fried and crushed onions. Add the washed mutton pieces to the same and marinate it for about 2 hours 3. Soak saffron in milk and keep aside. Wash and soak the rice for about 15 minutes 4. In a heavy-bottomed pan, put the marinated meat. Cook on high flame till it starts boiling. Once it reaches boiling point, lower the flame, cover the meat and cook till the meat is tender. Ensure that there are some of the cooking juices left. 5. In another vessel, boil 8 cups of water. Add the whole cardamoms, cloves, bay leaves and the cinnamon stick, little salt and rice. Cook till the rice is Half cooked. Drain out all the water and spread the rice in a flat dish. 6. Take another heavy bottom pan. Add melted ghee to cover the base of the pan. Place half of the parboiled rice in a layer at the bottom. Cover the layer with the cooked meat. 7. Cover the meat with the remaining rice. Sprinkle the saffron milk, remaining mint,coriander and green chillies over the rice. Drizzle with ghee on top. 8. Cover tightly and cook over slow fire till the rice is fully cooked. Ensure that each grain is separate and not mushy 9. Gently take out the meat, without mixing and serve steaming hot accompanied with Pacchri. |