Hyderabadi Biryani Recipe
From Biryanis & Pulaos Section
Hyderabadi Biryani Dish
- 500 gms Basmati rice
- 1 kg mutton, cut into small pieces
- 2 tsp garam masala
- 6 red chillies
- A handful of cashewnuts
- 5 big onions, sliced fine and fried till crisp
- 2 cloves
- 2 pieces dalchini
- 3 elaichi
- 6 green chillies
- 1 small bunch kothmir, chopped
- 1 small bunch pudina, chopped
- 3 tsp adrak and lasan paste
- 1 cup beaten curd
- Juice of 2 limes
- 2 pinches saffron, dissolved in ¾ cup milk
- 5 tbsp ghee or refined oil
- 4 boiled eggs for garnishing
- Salt to taste
Grind the following to a fine paste: red chillies and cashewnuts. To the mutton apply the adrak-lasan paste and beaten curd. Set aside.
Heat 4 tablespoons ghee and fry the red chilli, masala. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
Keep frying till ghee separates. Add 1 ½ cups warm water. Pressure cook till tender. Heat dekchi, add 1 tablespoon ghee and fry the sabut masala.
Add the rice and fry a little. Add the green chillies 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 bottomed 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 30 minutes. Serve hot, garnished with eggs cut into half's.
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