Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani

1 kg mutton

750 gms Basmati rice

2 onions, thinly sliced

Kaju-kismis (optional)

Whole spices (lavang, dalichni, cardamom, pepper, tej patta etc)

For marination

1 cup fried onions

1 tsp Garam masala power

1 tsp Jeera powder

1 tbsp biryani masala

1 tbsp red chilly powder

1 tbsp javitri

2-3 green chillies

Ginger-garlic paste

½ cup pudina chopped

1 cup coriander leaves

1 cup curd

Turmeric powder

Salt

2 tbsp lime juice

For garnishing

1 cup fried onions

1 cup coriander leaves

Clean and wash mutton. Marinate with above marination ingredients. Leave it for 2-3 hours or overnight in refrigerator. Cook in pressure cooker for 3-4 whistles.

Boil water for cooking rice. Add rice. Add all the whole spices. Also add salt, turmeric, 1 tsp lime juice & 1 tbsp oil. When rice is half-cooked, drain water and keep aside.

Heat oil in kadai. Add onions, ginger-garlic paste and sauté, add kaju-kismis (optional), some pudina-corriander leaves (optional) and saute. Add the cooked mutton and sauté for some time till the gravy becomes thick.

In a large kadai, add some ghee. Then add one layer of rice, mutton, fried onions & coriander leaves. Repeat till done. Close lid and warm on low flame for some time till the flavours get mixed well. You may also seal the lid with atta (dum) for better results. Serve hot with raita.