27/06/2020
Homemade Hyderabadi Mutton Biryani - This weekends delightful soul food.
Firstly, this post is dedicated to my Instagram friends .foodie and many more. Thank you for standing by me and sharing your advise always... Also, thank you for the never ending gupshup and laughter everyday....You are the core of my Insta family.
Now lets talk about Biryani. This dish originated in Persia and came to India through the Mughals. It further developed in Royal Mughals kitchen.
Biryani was originally was made with meat but today it has many vegetarian versions too.
With all the love poured in a big vessel, here is a quick synopsis of how I made it in my kitchen.
Ingredients:
Mutton, curd, ginger, garlic, lemon juice,salt, black cardamom, green cardamom, cinnamon, bayleaf, cloves, biryani masala, brown onions, coriander leaves, mint leaves, green chillies, shahi jeera and a dash of oil.
All the above ingredients are mixed together and kept in the refrigerator for 5-6 hours.
Wash the rice. Heat water in a pan, add whole spices and a couple of spoons of ghee. Cook the rice till 70-80 percent cooked. Drain off the excess water.
In a thick bottom pan, heat ghee, add the marinated mutton and cook it on high heat for 7-10 mins. Reduce the flame, cover it with a lid and cook it till its almost cooked. Remove from heat.
Finally, add the first layer of rice, brown onions, coriander, mint leaves and ghee. Continue with the same process of layering till you finish the rice .
On the top, pour some saffron milk, close the lid and apply wheat dough to properly seal the vessel.
On a high heat cook for 7-10 min and then transfer the vessel on a tawa. Reduce the heat and cook it for another 30-35 mins. Close the flame, let it rest for another 10 mins. Open the lid and serve hot with raita.
With love
rice muttonrecipes
