Recipe : HYDERABADI BIRYANI

Ingredients :

  • Basmati Rice 500 gms.
  • Mutton cut into small pieces 1kg.
  • Garam Masala 2 tsp.
  • Red chilies 6 nos.
  • Cashewnuts A handful
  • Onions (sliced fine and fried till crisp) 5 nos.
  • Cloves 2 nos.
  • Dalchini 2 pieces
  • Elaichi 3 nos.
  • Green chilies 6 nos.
  • Kothmir, chopped 1 small bunch
  • Pudina chopped 1 small bunch
  • Ginger Garlic paste 3 tsp.
  • Saffron (dissolved in ¾ cup milk) 2 pinches
  • Curd beaten 1 cup
  • Lime juice 2 nos.
  • Eggs boiled 4 nos.
  • Ghee /Oil 5 tbsp.
  • Salt to taste

Method :

  • Grind the red chilies and cashewnuts to a fine paste.
  • To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
  • Heat 4 tablespoons ghee and fry the red chili masala.
  • Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
  • Keep frying till ghee separates. Add 1½ cups warm water. Pressure cook till tender.
  • Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
  • Add the rice and fry a little. Add the green chilies and salt to taste.
  • Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
  • Mix together the chopped kothmir, pudina, garam masala and fried onion.
    Set aside.
  • Take a heavy bottlomed dekchi and line it with ghee.
  • Spread a layer of rice and cover it with half of the mutton. Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
  • Cover with rice, followed by a mutton layer. Finish with a rice layer.
  • Sprinkle the rice with saffron milk and dot with ghee.
  • Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.

Author :

Unknown, Someone on the NET