Hyderabadi Biryani



HYDERABADI BIRYANI The ultimate of Nawabi cuisine.Cooked in the tandoori style- a rich preparation of rice and mutton

INGREDIENTS
  1. Basmati Rice 500 gms.
  2. Mutton cut into small
  3. pieces 1kg.
  4. Garam Masala 2 tsp.
  5. Red chilies 6 nos.
  6. Cashewnuts A handful
  7. Onions (sliced fine and
  8. fried till crisp) 5 nos.
  9. Cloves 2 nos.
  10. Dalchini 2 pieces
  11. Elaichi 3 nos.
  12. Green chilies 6 nos.
  13. Kothmir, chopped 1
  14. small bunch
  15. Pudina chopped 1 small
  16. bunch
  17. Ginger Garlic paste 3
  18. tsp.
  19. Saffron (dissolved in ¾
  20. cup milk) 2 pinches
  21. Curd beaten 1 cup
  22. Lime juice 2 nos.
  23. Eggs boiled 4 nos.
  24. Ghee /Oil 5 tbsp.
  25. Salt to taste
METHOD
  1. Grind the red chilies and cashewnuts to a fine paste.
  2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
  3. Heat 4 tablespoons ghee and fry the red chili masala.
  4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
  5. Keep frying till ghee separates. Add 1½ cups warm water.Pressure cook till tender.
  6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
  7. Add the rice and fry a little. Add the green chilies and salt to taste.
  8. Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
  9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.
  10. Take a heavy bottlomed dekchi and line it with ghee.
  11. Spread a layer of rice and cover it with half of the mutton.Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
  12. Cover with rice, followed by a mutton layer. Finish with a rice layer.
  13. Sprinkle the rice with saffron milk and dot with ghee.
  14. Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.