I am back with a delicious Biryani recipe. I had Hyderabadi Mutton Biryani, first time during my stay in Bangalore. What surprised me that they serve a gravy with the biryani dish along with raita / green salads. So when I prepared the recipe at home, I kept the gravy and served it along with the biryani.
- 350 gms mutton, cut into cubes
- 200 gms basmati rice
- 2 large onions
- 4 medim sized tomatoes
- 1/2 cup curd
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp red chilli powder (to taste)
- salt (to taste)
- 6-7 green chillies
- 4 tbsp white oil
- 2 tbsp ghee
- 1/2 cup mint leaves, chopped
- 1-2 cups boiled water (as required for gravy)
- 4-5 strands saffron
- 2 tbsp milk
- 1 tsp cumin seeds
- 3 green cardamoms, slit
- 3 black cardamoms, slit
- 4-5 cloves
- 1 1/2" cinnamon stick
- 2 bay leaves
- 2 large onions, sliced & fried
- 10-12 pieces, kashewnuts, fried
- 1 bunch corinader leaves, chopped
- 1 boiled egg, sliced
- Clean and wash the mutton cubes. Keep aside.
- Wash basmati rice and soak in 2 cups of water for atleast 1/2 an hour.
- In a bowl, add curd, 1 tsp ginger-garlic paste, a pinch of turmeric & red chilli powder, 1 tsp coriander powder and salt and mix well. Marinade the mutton cubes in the curd mixture for 2 hours.
- Peel and wash the onions. Slice 2 onions and finely chop the remaining 2 onions. Chop tomatoes and green chillies.
- Heat white oil and ghee in a kadhai and fry the sliced onions till brown. Drain and keep aside.
- In the same oil, add the whole spices, cumin seeds and let them splutter. Add the chopped onions and saute till light brown.
- Add the remaining (1 tsp) ginger-garlic paste, chopped tomatoes, coriander, cumin & turmeric powder and sliced green chillies.
- Take out the marinated meat cubes, add to the kadhai and saute well. Add the curd mixture (in which mutton was marinated), mint leaves, boiled water and cook till mutton is half done.
- While the mutton is cooking, prepare the biryani rice. Par boil rice with 1-1/2 cup of water with a pinch of salt. Cover and simmer on low heat till half done. Drain the water.
- Dissolve saffron in 2 tbsp of milk and add to a portion of the semi-cooked rice and mix gently. Keep aside.
- Take a handi, place about half of semi-cooked rice in it. Next, layer half of mutton cubes on the rice. (Keep the gravy aside for serving).
- Top with another layer of rice and remaining mutton and finally make a layer with the saffron mixed rice. Add the fried onion slices and kashewnuts.
- Lid the vessel and make it airtight (put a layer of atta dough round the vessel top).
- Put on high flame for 5 min and then reduce to low flame. Wait for 2-3 min, turn the vessel (ensure that you do not shake the handi) and keep rotating the vessel every 2-3 min for about 15-20 min.
- Put off the flame and wait for about 10 min before opening. Before serving, mix the biryani from the bottom.
- Garnish with boiled egg halves & chopped coriander leaves and serve hot with mutton gravy, raita, green chutney and green salads.