Monday 9 April 2018

Hyderabadi Mutton Biryani Recipe

Hyderabadi Mutton Biryani

    For Fried Onion:
    • 3 onion finely sliced
    • 1/2 cup oil for frying
    For Biryani Masala Powder:
    • 1 tsp black pepper
    • 1 tsp cumin seeds, whole
    • 1 nutmeg
    • 5 cardamom pods
    • 3 black cardamom pods
    • 7-8 cloves
    • 3 bay leaves
    • 1-1/2 tsp coriander seeds, crushed
    • 2-3 pieces of cinnamon stick
    For the Meat:
    • 750g mutton
    • 2-1/2 inch ginger (1 tbsp paste)
    • 12 cloves garlic (1 tbsp paste)
    • 1 green chilli (1 tbsp paste)
    • 3/4 cup fried onion 
    • 3/4 cup yogurt (7 tbsp)
    • 1 tsp salt or to taste
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • 1 tsp biryani masala powder
    • 3/4 cup coriander leaves, leave some for garnish
    • 1/2 cup mint leaves, leave some for garnish
    • 1/3 cup canned tomato paste
    • 1/2 cup water or as needed
    • 1/2 cup vegetable oil for the meat
    For Biryani Rice:
    • 2 litres water 
    • 1 tsp cumin seeds, whole
    • 1-1/2 tsp coriander seeds crushed
    • 3 cardamom pods
    • 4-5 cloves
    • 1 tsp crushed black pepper
    • 2-1/2 tsp salt or to taste
    • 500g sella basmati rice washed and soaked in water for 30 minutes
    For Garnish:
    • 1/4 cup fried onion
    • 1 tbsp yellow food colouring
    • 1/4 cup fresh chopped mint leaves
    • 1/4 cup fresh chopped coriander leaves

    Prepare Fried Onion:
    In a large frying pan add oil. Once the oil is hot add the sliced onions. Fry the onion on very low heat for about 25 - 30 minutes or until golden brown. The lower the heat it the crispier the onions will turn out.

    Prepare Biryani Masala Powder:
    In a spice blender (I am using the KRUPS spice blender... If you want to know where I bought it from click here) add all the spices (black pepper, cumin seeds, nutmeg, cardamom pods, black cardamom pods, cloves, bayleaves, coriander seeds, crushed, cinnamon stick) and blend until a you've obtain a fine powder.

    Marinate Mutton:
    In a pressure cooker place mutton, ginger, garlic and chilli paste.
    Next add yogurt, all seasonings (salt, turmeric powder, biryani masala powder, red chilli powder, coriander leaves, mint leaves, tomato sauce and fried onions). Mix well. With your hands nicely rub all of that seasonings on the meat.
    Next place the pressure cooker on the stove and cook meat on high flame for 8-10 minutes. Stir occasionally.
    Add water give a nice stir and close the pressure cooker well with it's lid and put the whistle on. Keeping the heat to high give meat pressure for 20 minutes or until tender.
    After 20 minutes check if the meat is tender if not give another 5 minutes of pressure.
    Next add oil and fry the meat for 7 minutes or until the masala separates from the oil. (if the gravy becomes too thick add some more water). Remove from heat and set aside.

    Prepare Rice:
    In a large pot bring water to boil. Once the water is boiling add in black pepper, cumin seeds, coriander seeds crushed, cardamom pods, cloves and salt. 
    Next add soaked and washed rice. Cover pot with its lid and bring rice to 2-3 boils. Once the rice is 20% cooked 
    Add 2-3 big spoon of the rice in the prepared mutton masala (you want to place the prepared meat back on the flame on low heat. 


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