HYDERABADI BIRYANI(NON-VEG)

HYDERABADI BIRYANI(NON-VEG)

Hyderabadi biryani is one of the most popular biryani recipe. Create it at home to make a mark at your dinner party! Half boiled rice layered with fried onions, mint, cooked mutton, sealed with dough and slow cooked ‘dum’ style.

PREPARE TIME

1-1:30 hour

COOK TIME

40-50 mins

TOTAL TIME

2-2:30 hour

INGREDIENTS

FOR RICE:

  • 2 cups of long grain rice
  • 2-3 pods cardamoms(bruised)
  • 2-3 bay leaf
  • 2-3 cloves
  • 1 tbsp ghee
  • 1/2 cup mints
  • 1-2 small piece cinnamon
  • Water as required
  • Salt

FOR MEAT:

  • Meat of Choice Chicken/ Lamb/ mutton- 600 gms ( take mixed cuts of Meat like shoulder, marrow bone or make it boneless)
  • 2 Onion (thin sliced)
  • 2 Tomato (chopped)
  • 1 tbsp – Oil
  • 2 tbsp – Ghee (optional)
  • 2 Cloves
  • 2 Cloves
  • 2 Cardamom
  • 2 Cinnamon sticks (small pieces)
  • Salt according to taste
  • 1/4 tsp – Sugar
  • 2 tbsp of biryani powder

FOR MEAT MARINATE:

  • Salt according to taste
  • 2 tbsp – Red chili powder
  • 2 tbsp – Coriander powder
  • 1/2 tsp – Turmeric powder
  • 1/2 tsp – Garam Masala
  • 1 cup – Curd
  • 1 tsp – Ginger paste
  • 1 tsp – Garlic paste
  • 2 Green chili (slit and deseeded)
  • 1/4 cup – Milk
  • 5-6 Saffron strands (add it to the milk)
  • 1/2 cup – Pudina/ Mint
  • 2 tbsp – Lemon juice

 FOR LAYERING:

  • Browned Onions, Fried Garlic Saffron soaked in Milk (1/ cup)
  • Chopped coriander
  • 1/2 cup – Ghee

GARNISH:

  • Fresh sliced Tomatoes
  • Caramelized Onions and Garlic Roasted dry fruits

ACCOMPANIMENTS:

  • Raita/Chicken curry/Brinjal thokku

INSTRUCTIONS

  • Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
  • Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
  • Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
  • Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
  • Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice.