How to make Hyderabadi mutton Biriyani at home?

Ingredients                                        Serving: 3

1. Onion -  3

2. Tomato  -  3

3. Green chilli - 5 or u can add more or less

4. Ginger garlic paste  -  2 tbspn

5. Garam masala  -  2 and half tbspn

6. Coriander leaves  - required amount

7. Lemon juice  -  1 tbspn

9. Shaan Bombay biriyani masala  - 1 tspn ( optional )

10. Oil - 2 tbspn

11. Mutton  -  1/2 kg

FOR MAKING RICE

1. Jeerakasala rice  - 2 cups (wash and soaked for 20 -30 minutes)

2. Oil  - 1 tbspn

3. Cardamom - 4

4. Cloves  -  4

5.Water  -  3 cup

6. Ghee  - 2 tbspn

7. Cinnamon - a small piece

FOR LAYERING

1. Garam masala  -  1 tspn

2. Chopped coriander leaves

3. Ghee

4. Fried cashews

5. Saffron - a pinch soaked in a tablespoon of hot milk.

6. Lemon juice - 1/2 tspn

Instructions

In a deep pan add oil. When hot add finely sliced onions and salt and saute till soft.

Add ginger garlic paste and chopped green chilli and saute it well.

Add tomato slices and cook till soft.

Now add garam masala and Bombay biriyani masala to it and saute it till the raw smell disappear.

Add mutton pieces to it and cook it on low flame till mutton is done ( you can also add this to the pressure cooker up to 4 whistle. Do not add water).

Heat it on low flame (if any water content is remaining) till all the water content disappear.

Add the lemon juice and coriander leaves and remove from fire. Keep it aside.

FOR MAKING RICE: Heat ghee and oil together in a deep pan. Add cardamom, cinnamon and cloves to it.

Now add water to it and bring to boil. To the boiling water add the washed rice and enough salt to it. Cook the rice covered till done on low flame. Remove from flame.

FOR LAYERING ;In deep pan, add some ghee. Then add half of mutton masala on bottom. On top layer add half of the rice and sprinkle coriander leaves, ghee, fried cashews, littile garam masala and littile saffron milk. Add the remaining mutton on top. Cover the top layer with rice and sprinkle littile garam masala, ghee,fried cashews, chopped coriander leaves, lemon juice and littile saffron milk over the top layer.

Finally close it with aluminium foil and close it with the lid.

Heat it on low flame for about 25 - 30 minutes and remove from flame. Tasty simple mutton biriyani is ready to be served.

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