Eid special recipe – Hyderabadi Mutton Biryani

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Ingredients

For the rice

  • 2 cups Biryani Basmati Rice
  • 10 gm Potli Masala (mentioned below)
  • 1 tbsp. Ghee
  • 1 tsp Shahi Zeera
  • 2 tsp Salt

Potli masala

To make potli masala, tie 2 gm green cardamom, 2 gm cloves, 2 bay leaves, 2 gm cinnamon and 2 gm star anise put together in a small cloth piece

For the Mutton

  • 750 g Mutton Cut into small pieces
  • 3 tbsp. Raw Papaya Paste
  • 2 tsp Ginger paste
  • 2 tsp Garlic Paste
  • 1/2 tsp Garam Masala Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Turmeric Powder
  • 2 tsp Salt
  • 2 tbsp. Ghee
  • 4 tsp Green Chilli Crushed
  • 2 tbsp. Lemon Juice
  • 200 gm Curd
  • 2 tbsp. Mint Chopped
  • 2 tbsp. Coriander Chopped
  • 1/4 cup Golden Fried Onion

For assembling the biryani

  • 1/2 cup Milk
  • 1 pinch Saffron (Soaked in water)
  • 1/2 cup Golden Fried Onion
  • 2 tbsp. Ghee
  • 1 tbsp. Coriander Chopped
  • 1 tbsp. Mint Chopped

Method

For the rice

  • Wash the rice and soak in water for 40-45 minutes.
  • Heat the water in a large pot.
  • Add potli masala, ghee, salt and shahi zeera in the pot and boil properly.
  • Drain the rice and add it in the boiling water.

For the Mutton

  • Mix mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, ghee, green chilli, and lemon juice and marinate for 10-12 hours.
  • Add curd, mint, coriander, and golden fried onion in the marinated mutton and mix them well.

Assembling the biryani

  • Transfer the mutton along with all the ingredients in a heavy bottom pan.
  • Once the rice gets 30% cooked, take out half of the rice then add mutton over the rice.
  • Once the remaining rice is cooked by 70 %, take it out and top it over the 30% cooked rice.
  • Sprinkle 1/2 cup milk, saffron (soaked in water), coriander, mint, golden brown onion and ghee on top.
  • Cover the pan tightly with a lid.
  • Place the pan on a very slow heat for 40-45 minutes.
  • Remove the lid and mix the biryani gently.
  • Serve hot.

Prakash Kumar
Executive Chef, The Woodrose

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