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Hyderabadi Biryani
Ingredients:
Long grain rice 1 kg
Mutton 2 kgs
Yogurt 3/4 kg
Small green chillies 8 number
Mint leaves 1 cup
Onion 2 large
Corriander leaves 1 cup
Tenderiser 1 tea spoon
Cloves 8 number
Cardamom 8 number
Black cumin seeds 2 teaspoons
Cinamon sticks 3 (1 inch long)
Ginger garlic paste 4 table spoons
Salt To taste
Saffron 1/2 tea spoon
Milk 1 cup
Oil 1 cup
Pure Ghee (butter) 1/2 cup
Preparation:Garam Masala powder: Grind 5 cloves, 5 cardamom, 1 tea spoon black cumin seeds & 2 pieces of cinnamon into fine powder.
Hara Masala Paste : Grind 4 green chillies, 1/2 cup corriander leaves, 1/2 cup mint leaves into a fine paste by adding very little yogurt.
Onions : Deep fry sliced onions till just about to turn light golden. Drain well. Keep open in fridge for 1/2 hour. Take out & crush well with hand.
Saffron: In 2 table spoons of milk soak saffron strings.
Marination: Wash mutton. Drain it well. Marinate the mutton with the garam masala powder, hara masala paste, ginger garlic paste, crushed onions, whipped yogurt & tenderiser for 2 to 3 hours.
Cooking (45 mins):
Step 1:Wash rice & soak for 10 minutes.
Bring 8 cups water to a boil with remaing cloves, cinnamon, cardamon, black cumin seeds, green chillies, mint leaves, corriander leaves.
When water is boiling add drained rice & cook until 1/4 done.
Drain all ingredients through sieve.
Step2:In a separate vessel warm the butter & remaing oil left after frying onions.
Add the marinated mutton to it & let it cook for five minutes.
Step3:Add drained rice to cover the mutton well.
Steam it on simmer till mutton & rice done. Keep moving the vessel on the burner so that the heat reaches the vessel evenly.
When half done add the soaked saffron in remaining milk.
Sprinkle this milk on the rice to form a yellow circle over it.
Cover again & steam till done.
Serve in a oval or round platter after mixing well the rice & mutton.
Serve hot as a main course.
Ingredients:
Long grain rice 1 kg
Mutton 2 kgs
Yogurt 3/4 kg
Small green chillies 8 number
Mint leaves 1 cup
Onion 2 large
Corriander leaves 1 cup
Tenderiser 1 tea spoon
Cloves 8 number
Cardamom 8 number
Black cumin seeds 2 teaspoons
Cinamon sticks 3 (1 inch long)
Ginger garlic paste 4 table spoons
Salt To taste
Saffron 1/2 tea spoon
Milk 1 cup
Oil 1 cup
Pure Ghee (butter) 1/2 cup
Preparation:Garam Masala powder: Grind 5 cloves, 5 cardamom, 1 tea spoon black cumin seeds & 2 pieces of cinnamon into fine powder.
Hara Masala Paste : Grind 4 green chillies, 1/2 cup corriander leaves, 1/2 cup mint leaves into a fine paste by adding very little yogurt.
Onions : Deep fry sliced onions till just about to turn light golden. Drain well. Keep open in fridge for 1/2 hour. Take out & crush well with hand.
Saffron: In 2 table spoons of milk soak saffron strings.
Marination: Wash mutton. Drain it well. Marinate the mutton with the garam masala powder, hara masala paste, ginger garlic paste, crushed onions, whipped yogurt & tenderiser for 2 to 3 hours.
Cooking (45 mins):
Step 1:Wash rice & soak for 10 minutes.
Bring 8 cups water to a boil with remaing cloves, cinnamon, cardamon, black cumin seeds, green chillies, mint leaves, corriander leaves.
When water is boiling add drained rice & cook until 1/4 done.
Drain all ingredients through sieve.
Step2:In a separate vessel warm the butter & remaing oil left after frying onions.
Add the marinated mutton to it & let it cook for five minutes.
Step3:Add drained rice to cover the mutton well.
Steam it on simmer till mutton & rice done. Keep moving the vessel on the burner so that the heat reaches the vessel evenly.
When half done add the soaked saffron in remaining milk.
Sprinkle this milk on the rice to form a yellow circle over it.
Cover again & steam till done.
Serve in a oval or round platter after mixing well the rice & mutton.
Serve hot as a main course.
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