HYDERABADI MUTTON BIRYANI - BIRYANI RECIPES - INDIAN COOKING

 



Ingredients:

 

1 kg Basmati Rice

1 kg Mutton

10 gm Turmeric Powder

Garam Masala Powder (2-inch cinnamon stick, three nos. mace, 40 gm Coriander Seeds, two nos. Star Anise, six nos. cloves, 10 gm jeera)

125 gm Oil

60 gm Ghee

300 gm Onion

60 gm Ginger garlic paste

One no. Bay leaf

20 gm Chilly Powder

5 gm Jeera Powder

Six nos Green Chilies

250 gm Tomatoes

200 gm Curd

Salt to taste

 

RECIPE:

 

Roast all the garam masala powder ingredients on a low flame till a pleasant aroma emanates. Cool and grind to a fine powder.

 

Clean the mutton. Apply 5 gm of turmeric powder and salt to taste. Cook the mutton in a pressure cooker giving about 6-7 whistles. Then let it simmer for 15 minutes on a low flame. Switch off the flame and allow the pressure cooker to stand till the pressure reduces.

 

Soak the rice for half an hour. Wash well and strain. Bring to a boil about 4-5 liters of water. Add sufficient salt. Cook the rice till it cooks 75%. Strain the rice.

 

Heat the oil and ghee. Fry the raisins and a few cashews till golden brown. Keep them aside. In the hot oil and ghee mixture, fry the onions to a golden brown. Remove a handful of fried onions for topping. Add ginger garlic paste to the golden brown onions. Fry for about 2-3 minutes. Add the bay leaf and spice powders. Mix well and add green chilies and continue mixing. Add the tomatoes. Mix well. Cover the vessel and allow it to cook till the tomatoes are well done. Add curds, garam masala powder, and salt to taste. Add the cooked mutton. Cook till the gravy becomes thick.

 

Mix saffron in little warm milk.

 

In a suitable pot, layer half the mutton masala evenly. Cover it with half of the 75% cooked rice, followed by fried cashew, little fried onions, raisins, and a part of the saffron and milk mixture. Once again, repeat the above process with the remaining mutton and rice, resulting in two layers of mutton and two layers of rice. Cover it with a proper lid. Continue cooking on a slow flame for 15 minutes. Switch off the flame. Allow it to stand for 20 minutes before serving.

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