You cannot miss this lip smacking Mutton Biryani which comes straight from the kitchen of Nawabs and Nizams. It is best served with tomato onion raita, sliced onions and lemon wedges. Here is how to make it.
About the Recipe:
This Biryani is traditionally prepared in two variations, one is Kacche Gosht Ki Biryani where the Mutton is not cooked before layering with rice and the other one is Pakke Gosht Ki Biryani or Pakki Biryani where the mutton is cooked with spices and then layered with rice.
Today, we will prepare Kacche Gosht Ki Biryani which is bursting with flavours from the use of aromatic spices. This biryani tastes great with a raita or Hyderabadi mirchi ka salan on the side. You can prepare it for your weekend meals, festive meals or Iftar during Ramzan.
This recipe for Mutton Biryani is:
- Lip Smacking
- Additive
- Full of Spices
- Apt for your Eid meals
- Perfect for Pot Lucks
Ingredients:
- 1 kilograms mutton
- 1 teaspoon cumin
- 2 tablespoon garlic paste
- 3 sliced onion
- 2 cup yoghurt (curd)
- 1 pinch turmeric
- 1 1/2 handful coriander leaves
- salt as required
- 1 1/2 tablespoon milk
- 500 gm basmati rice
- 2 teaspoon garam masala powder
- 2 tablespoon ginger paste
- 1 handful mint leaves
- 1/2 handful cashews
- 7 strand saffron
- 2 1/2 teaspoon red chilli powder
- 1 1/2 cup sunflower oil
Method:
- Step 1 Wash the mutton and marinate it:
To begin with wash the mutton and drain the excess water. Make sure when you marinate the meat, it is moist. Then prick the meat with a fork this will help in better absorption of the marinade. Take a large bowl, add the garam masala, salt, ginger-garlic paste, red chilli powder, turmeric powder and two cups of curd. Beat the mixture well and then add then meat pieces. Cover this marinated meat and refrigerate overnight for better results.
- Step 2 Half-cook the rice and mix with saffron blend:
In the meantime, wash the rice properly and half cook the rice. Once done, divide the rice into two portions. In the meantime, take some milk and add the saffron strands. Then mix one part of rice with the saffron mixture.
- Step 3 Fry the onions:
Next, take a pan and fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and keep the rest aside.
- Step 4 Place the Mutton Biryani layers:
Take a large handi or a deep bottomed pan, add the marinated mutton at the bottom and top it with half-cooked rice and a layer of saffron rice. Add mint leaves, coriander leaves and top it up with fried onions. Cover the handi with a lid and to make it more flavoursome, then wrap the lid with dough. This will cook the meat in the steam using the slow cooking process.
- Step 5 Remove the lid and serve your Mutton Biryani hot:
After cooking the biryani for 45 minutes to 1 hour, remove the lid and nicely mix the layers and delicious Hyderabadi Mutton Biryani is ready to relish. Indulge with the goodness of this Hyderabadi Mutton biryani with tomato and onion raita.
Tips:
- Add raw papaya to your marination as it is gives your meat a nice taste and texture. Apart from that, papaya paste also helps in reducing the cooking time by making the meat tender.
- Use a heavy-bottomed pan because the biryani needs to cook for 40 to 45 minutes and if the pan is not heavy, the biryani might burn.
- Do not stir the rice while cooking as it may break the grains.
- Use a tight-fitting lid to cover the pan. You can also use the atta dough to seal the edges as the biryani cooks on steam so that it retains the flavours.
THANK YOU
