HOW TO MAKE HYDERABADI BIRYANI IN MUTTON

Hyderabadi-style mutton biryani is a popular Indian dish with a rich and aromatic flavor. Here's a recipe for making mutton biryani in Hyderabadi style:

Ingredients:

·         1 kg mutton

 

·         4 cups basmati rice

·         4 onions, thinly sliced

·         2 cups yogurt

·         1/2 cup ghee or vegetable oil

·         4 green cardamoms

·         4 cloves

·         2 cinnamon sticks

·         2 bay leaves

·         2 tsp ginger garlic paste

·         1 tsp red chili powder

·         1 tsp turmeric powder

·         1 tsp cumin powder

·         1 tsp coriander powder

·         1 tsp biryani masala powder

·         Salt to taste

·         2 tbsp chopped coriander leaves

·         2 tbsp chopped mint leaves

·         1/2 cup fried onions (optional)

·         1/4 cup milk

·         A pinch of saffron strands

Instructions:

1.     Wash and soak the rice in water for at least 30 minutes.

2.    In a large pot or Dutch oven, heat the ghee or oil over medium heat. Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and keep them aside.

3.     Add the green cardamoms, cloves, cinnamon sticks, and bay leaves to the pot and sauté for 1 minute.

4.     Add the mutton to the pot and sauté until it changes color.

5.  Add the ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, biryani masala powder, and salt to taste. Mix well and cook for 5-10 minutes.

6.   Add the yogurt, chopped coriander leaves, and mint leaves to the pot and mix well. Cover the pot and cook on low heat for about 45 minutes or until the mutton is tender.

7.     While the mutton is cooking, bring a large pot of water to a boil. Add the soaked rice and cook for about 6-8 minutes or until the rice is partially cooked. Drain the water and keep the rice aside.

8.     In a small bowl, soak the saffron strands in milk and keep it aside.

9.     Preheat the oven to 350°F (180°C).

10. In a large baking dish, layer half of the partially cooked rice at the bottom. Then, add a layer of cooked mutton on top of the rice. Repeat this process until all the rice and mutton are used up.

11. Pour the saffron milk on top of the rice and sprinkle the fried onions on top.

12. Cover the baking dish with foil and bake in the preheated oven for 30-35 minutes.

13. Serve hot with a raita and salad.

Enjoy your delicious Hyderabadi-style mutton biryani!