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Mutton Biryani

Posted in : Rice on by : Simmi Iyer

Straight from the land of Nizams, Hyderabadi Mutton Biryani is a regal dish that does not need any special mention or patronage.

Many prefer eating it with raita, salad; the original “Zayka” of this dish lies in savoring every nibble as it is.

Ingredients

For the rice

  • Long Grain Basmati Rice – 2 cups
  • Potli Masala – 10 g
  • Ghee – 1 tsp
  • Shahi Zeera – 1 tsp
  • Salt – 4 tsp
  • Ginger Garlic Paste – 2 tsp
  • Green Chilli Paste – 2 tsp
  • Kewra Essence – 2-3 drops

For the Mutton

  • Mutton – 750 g
  • Raw papaya paste – 2 tbsp
  • Ginger paste – 2 tsp
  • Garlic paste – 2 tsp
  • Green chili paste – 2 tsp
  • Garam masala powder – ½ tsp
  • Red Chilli powder – 2 tsp
  • Turmeric powder – 1tsp
  • Salt – 2 tsp
  • Ghee – 2 tbsp
  • Lemon juice – 2 tbsp
  • Curd – 200 g
  • Mint – 2 tbsp ( Chopped )
  • Coriander – 2 tbsp ( Chopped )
  • Golden fried onion – ¼ cup

For Assembling the biryani

  • Milk – ½ cup
  • Saffron – a good pinch ( Soaked in 2 tbsp water )
  • Golden brown onion – ½ cup
  • Ghee – 2 tbsp

Method

  • Wash the rice and soak in water for 40-45 minutes.
  • Tie whole spices in a cloth piece to make a potli.
  • Mix mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chili powder, turmeric powder, salt, vegetable oil, green chili paste, and lemon juice and marinate for 8-10 hours.
  • Add curd, mint, coriander, and golden fried onion in the marinated mutton and mix well.
  • Heat water in a large pot. Add potli masala, salt, ginger-garlic paste, green chili paste, kewra essence, and shahi jeera in the pot and bring the water to a boil.
  • Drain the rice and add it to the boiling water.
  • Transfer the mutton along with the marinade in a heavy bottom pan.
  • Once the rice gets 80% cooked, drain it and top it over the mutton.
  • Sprinkle ½ cup milk, saffron soaked in water, golden brown onion and ghee on top. I also like to sprinkle chopped coriander and mint sometimes.
  • Cover the pan tightly with a lid. Place the pan on a very slow heat for 50-55 minutes. Remove the lid and mix the biryani gently. Serve hot.

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