There is no need to write about Hyderabadi Biryani, as it is one of the famous non-vegetarian dish as most of the people will know about it. The preparation is very similar to the Chicken Biryani that was posted earlier. The only thing one needs to take care of is to make sure the meat is cooked properly, so use a meat tenderizer(prefarably papaya). This goes to EFM-Mutton Series hosted by Siri of Me and My Kitchen.
Step A: Marinating the Mutton: Method: Combine all the below mentioned ingredients and set aside for 1 – 2 hours at least.
3 cups mutton/lamb (1 kg, ~ 2lb)
2 cups yogurt
1 1/2 cup fried onions *(see note below)
1/4 cup green chilies, cut (these were not that spicy,so use according to preference)
3/4 cup mint leaves, chopped
3/4 cup cilantro/coriander, chopped
1 tsp pepper corns
1 tsp cumin seeds
1 tsp caraway seeds (shahi jeera)
3 black cardamoms
10 green cardamoms
5 mace (javitri)
4 bay leaves
4 in cinnamon stick, broken
1 1/2 tsp chili powder
3 tsp coriander powder
2 tsp cumin powder
1/2 tsp turmeric
1 tbsp lemon juice
1 1/2 tbsp ginger paste
1 1/2 tbsp garlic paste
3 tbsp oil
salt to taste
Step B: Preparing the rice: While the mutton is kept for marination, prepare the rice and keep aside. The rice should be half cooked so that it can absorb water while cooking in the next step and doesn't become mushy. Ingredients:
3 cups basmati rice
3 tsp oil
some whole garam masala (3 cardamoms, 1/2 tsp cumin seeds, 2 cloves)
salt to taste Method:
1. Boil water with required amount of salt and any masala if you prefer.
2. Add rice and bring it to boil, let it boil for a minute more. Then remove from flame, drain water and keep the rice aside.
Step C: Preparing the final Dum Biryani: Ingredients:
Marinated mutton from Step A
Half cooked rice from Step B
1/4 cup mint leaves, chopped
1/4 cup cilantro, chopped
1/4 cup fried onions
1 tsp garam masala powder
pinch of saffron mixed in a tbsp of water or milk
2 –3 tbsp ghee/clarified butter Method:
1. In a heavy bottom pan, add the marinated mutton
2. Layer it with half cooked rice
3. Top the half cooked rice with mint, cilantro, fried onions,ghee and sprinkle the saffron water.
4. Keep on high heat till you see the steam vapors, close the lid and lower the heat.
5. Let it cook on low heat for at least 40 – 50 minutes and biryani is ready!!(make sure the meat is cooked)
Note: Since i did not have a heavy bottom pan, I kept the vessel on tava/griddle during the dum**step 5.
Preparation Time: 1hr 30 minutes
Serves: 4 - 6
For tenderizing the meat, use a meat tenderizer or papaya
*To make a cup of fried onions, slice atleast 3 -4 large onions and saute till they turn brown with enough oil
** I used a vessel with a tight lid. Alternatively one can use a dough to close the gaps between the lid & vessel