Hyderabadi mutton biryani is the dish which stands out of the normal biryani, it is regal dishes which do not require any introduction as everyone is know how yummy it does taste. Famously known Hyderabadi Mutton Biryani recipe is also called Kachche gosht ki biryani which is spicy, fragrant and colourful variant of biryani in India. The recipe comes straight from the land of Nizams. So here is the recipe of popular Hyderabadi mutton biryani. The best way of making any mutton biryani lies in its main ingredient “mutton” which must be tender and cooked in low flame.
- Wash mutton under cold running water and drain well. Add garam masala, salt, ginger-garlic paste, red chili powder and two cups of curd and oil in a bowl.
- To marinate it well cover the bowl and put it into the refrigerator for 3-4 hours or overnight is the best. It will tenderize the mutton. Longer it will marinate more the meat will be tender.
- Before making other preparation for the biryani, put mutton out of the refrigerator so that it will be on room temperature while you cook it.
Cooking Mutton For Mutton Biryani
- Heat a pan which has thick bottom and add oil in it. Add spice when oil gets heated. Add onions and chopped chili immediately.
- Fry them until they become golden brown and put half of them aside.
- Add marinated mutton into pan.
- Add chopped mint and coriander leaves.
- Sauté mutton on low flame for 4-5 minutes.
- Cover the pan and cook mutton for 10 more minutes.
- If you are cooking it in a pressure cooker, then cook it for 2-3 whistles and if you are cooking it in a pot then continue cooking till meat become soft and tender. Stir occasionally to prevent meat from burning.
Cooking Rice For Mutton Biryani
- Boil water and add bay leaf, shahi jeera, cardamom, cloves and cinnamon. Add salt
- Add rice in it. Keep in mind that rice must be cook completely but if you taste it you must feel a bite.
- Drain the water completely and put the rice in a colander.
Recipe Of Pakki Dum Mutton Biryani
- While mutton is cooked softly, the thick gravy will be left, add rest curd in it. Add fried onions and coriander and mint leaves in it.
- Cook all of the above together and adjust the taste of salt.
- Layer rice, mint and coriander leaves, add ghee.
- Cover the pot with foil paper or kitchen cloth and cover it with heavy lid. If you don’t have heavy lid then cover it with any ordinary lid and put a pot filled with water over it.
- Heat a Tawa or pan and until very hot and put the pot over it. Lower the flame and cook it for 15 minutes.
- Switch off the gas and allow the pot to rest for 15 minutes.
Serving: 6 people
1 kilograms mutton
1 teaspoon cumin
1 teaspoon garlic paste
1 large sliced onion
2 cup yoghurt (curd)
1 pinch turmeric
1 bunch coriander leaves
1 teaspoon salt
1/2 teaspoon rose water
500 gm basmati rice
2 teaspoon garam masala powder
1 teaspoon ginger paste
1 bunch mint leaves
50 gm cashews
1 pinch saffron
1 teaspoon red chilli powder
5 tablespoon sunflower oil
Mutton biryani is ready, serve it hot with raita.