Saturday, January 8, 2011

Hyderabadi Mutton Biryani

This for all my readers who just loe non-veg... Mutton biryani is a sumptuous dish which goes well with raita nd mint chutney...

For rice
2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, & cinnamon
1 bay leaf

For Mutton:
1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom & cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves

Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine paste.

Masala 2:

12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
Grind together to a smooth paste

Masala 3:

1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
Grind together to a smooth paste
Hard boiled eggs for decoration (optional)

For Rice:
  1. Soak the rice in water for 20 minutes, drain and keep aside.
  2. Take a vessel, add in water + salt + ghee + the spices.
  3. add in the rice.
  4. Half cook the rice.
For Mutton:
  1. Clean the meat, cut into pieces.
  2. Marinate the mutton in curd and salt.
  3. Keep aside for 30 minutes.
  4. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
  5. Now add the tomatoes and fry for 2 minutes.
  6. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
  7. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.
Arranging the Biryani:
  1. Divide rice into 3 parts and mutton into 2 parts.
  2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.
  3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.
  4. Pour over rice, cover and bake for 20 to 30 minutes.
  5. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs
* Bake at 180 degree temperature.
* pre-heat the oven at 200 degree temperature.

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