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Ingredients
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| 1 |
Basmati rice |
2 cups |
| 2 |
Mutton |
500 grams |
| 3 |
Cardamom, slightly crushed |
2 |
| 4 |
Cinnamon |
1 small stick |
| 5 |
Cumin seeds |
1 teaspoon |
| 6 |
Cloves |
4 |
| 7 |
Black peppercorns |
8 |
| 8 |
Onions, thinly sliced |
3 |
| 9 |
Ginger, finely chopped |
1 teaspoon |
| 10 |
Garlic, finely chopped |
8 cloves |
| 11 |
Green chilies, finely chopped |
4 |
| 12 |
Mint leaves, chopped |
1 tablespoon |
| 13 |
Curd, beaten |
1/2 cup |
| 14 |
Ghee or oil |
3 tablespoons |
| 15 |
Garam masala |
1 teaspoon |
| 16 |
Coriander powder |
1+ 1/2 teaspoons |
| 17 |
Red chili powder |
1 teaspoon |
| 18 |
Saffron, soaked in milk |
1/2 teaspoon |
| 19 |
Milk |
1/2 cup |
| 20 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 21 |
Oil |
2 tablespoons |
| Method |
Heat oil in a pan or kadahi, add onions and fry until brown, drain and set
aside.
Blend in together, the garlic, ginger, powdered spices, green chilies together
with 1/4 cup of water to a smooth paste.
Heat ghee in a pan or kadahi over medium-high heat, add cumin seeds, cloves,
cinnamon, cardamom and peppercorns and cook for 30 seeconds, now add paste
and curd cook until oil comes out on the surface, add mutton and cook until all
the water is absorbed. Add water, stir, cover and cook until meat becomes tender
and almost all the water is absorbed.
Boil the rice in a pan, with salt and water and cook until almost done.
Heat a heavy pan over low heat, add half of the mutton, spread half of the rice
over mutton, now add half of the onions, half of the mint leaves, half of the milk
and half of the saffron, and again
spread the remaining mutton over it. Now spread the remaining rice over it, then
add the remaining mint leaves, remaining onions and remaining milk and saffron.
Cover and seal the edges with flour dough and cook for 15-20 minutes. Let it
cool. Uncover it, add butter and chopped coriander, stir and serve.
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| Servings - 3-4 |
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| Introduction
of the dish |
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Hyderabadi biryani is world famous for it's spiciness. But if you like things less spicy,, just skip off some of the chilies.
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| Served
With... |
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Any course
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