Ingredients for Hyderabadi Mutton Biryani
Mutton. 1 kg
Basmati rice 500 grams
Cumin seeds 1 teaspoon
Garam Masala p. 1 teaspoon
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Onion. 1 large
Mint leaves 2 teaspoon
Yogurt. 2 cup
Cashew nuts. 50 grams
Coriander leaves 1 bunch
Red chilli powder. 1 teaspoon
Salt 1 teaspoon
Oil 4 tablespoon
Rose water 1/2 teaspoon
Saffron. 1 pinch
Turmeric powder. 1 pinch
How to make Hyderabadi mutton Biryani
1.Drain and wash the mutton under cold running water .pat dry and add gram masala , salt, ginger, garlic paste, red chilli powder, and two cups of curd.Put in a clean film plastic bag and keep it in the refrigerator to marinate overnight.
2.Cook rice with salt and oil till it is almost done .Keep it aside .
3. Fry thinly sliced onions until golden brown. Add 1/3 of the golden brown onion to the mutton marination and keep the rest aside .
4.Cook rice with salt and oil till it is almost done .keep a side.
5.Now in a deep pan ,add the marinated mutton at the bottom and top it with half-cooked rice .Add mint leaves ,coriander leaves and top it up with fried onions. In a separate bowl,add some warm milk to soak the saffron.
6.Once the milk soaks the colour of the saffron ,add it to the pan.
7.Cover the pan with an airtight lid or add sticky dough to the edges and cover it with a lid so that no steam escapes.this step is important to retain the flavour of the spices. Cook for 45 minutes.
8.Add rose water and serve hot with raita and salad …😊😊