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Hyderabadi Mutton BiryaniAugust 7,

2008

Posted by usha underBiryani,Event Entries,Goat,Meats & Poultry,Non

Vegetarian,Non Vegetarian,Rice,Rice Varieties

71

Comments

As I mentioned in my earlier posts, Biryani can be cooked in two ways. One is the raw meatmethod in which the rice and the meat is cooked together in layers, and the other is cooked meat

method in which pre-cooked meat and rice are cooked together in layers. I follow the raw meat

method forChicken BiryaniandShrimp Biryani, and pre-cooked method for mutton biryani.

Here is the recipe for mutton biryani

Total Time: 1 hoursPreparation Time: 30 minutes (excludes marination time)

Baking Time: 30 minutes

Serves: 4-5

Ingredients:

Marinadeo 2 lbs Goat meat cut into pieceso 1 cup yogurto 2 tbsp Ginger Garlic Pasteo 2 tsp Chili Powdero 14 small Chilies split into two (adjust to your taste)o 1 cup chopped Mint Leaveso 1 cup chopped Cilantroo Salt to Taste (sufficient for the meat)o Garam Masala Powder

10 Pepper Corns 10 Coves tsp Cardamom Seeds

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7/28/2019 Hyderabadi Mutton Biryani

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tsp Sahajeera or Black Cumin 1 Cinnamon Stick

1 Large Onion sliced 1 Lime 1 cup Oil (can use half oil and half ghee)

tsp of saffron strands cup milk 4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup) Spices for boiling rice

o 6 Cardamomso 3 Cloveso 2 Bay Leaveso 1 Bay Flower or Biryani Flowero 1 tsp Sahajeerao tsp Ginger Garlic Pasteo 1 tbsp of Oilo

First Full of Salt

Method:

Clean and cut the goat meat. Grind all the ingredients listed under garam masala to a fine powder. Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably

overnight in the fridge.

Cook the meat with the oil in a pressure cooker. Dont add any water when cooking. Inmy cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Let it cool. Once thepressure in the cooker goes away, open it and cook it until all the water evaporates. OR

Can cook the meat on the stove top until tender. This will take about an hour. I prefer thepressure cooker to avoid the cooking odor by cooking on stove top.

Squeeze the lime juice on the meat and mix well. In a pan, heat oil and fry the onions until light golden brown. Soak saffron in hot milk. In a big pot bring water to a boil, add all the spices required for boiling rice and mix well. Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on

my stove. Drain the rice and keep aside.

Preheat the oven to 400 degrees F. Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer

half the rice at the bottom. Sprinkle some oil, fried onions and the saffron milk. Layer

the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice

and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Coverthe tray with aluminum foil.

Bake the biryani for 10 minutes on 400 degrees F and then for 20 minutes on 350 degreesF. The total bake time is 30 minutes, 10 minutes on 400F and 20 minutes on 350 F.

Mix the rice and serve it hot withraitaorchicken shorva/mutton shorvaThis is my entry forRCI: Authentic Hyderabadi Cuisinehosted byMona

http://www.myspicykitchen.net/2008/06/25/onion-raita-onion-salad-in-yogurt/http://www.myspicykitchen.net/2008/06/25/onion-raita-onion-salad-in-yogurt/http://www.myspicykitchen.net/2008/06/25/onion-raita-onion-salad-in-yogurt/http://www.myspicykitchen.net/2008/08/02/chicken-shorva/http://www.myspicykitchen.net/2008/08/02/chicken-shorva/http://www.myspicykitchen.net/2008/08/02/chicken-shorva/http://www.myspicykitchen.net/2008/06/17/mutton-shorva/http://www.myspicykitchen.net/2008/06/17/mutton-shorva/http://www.myspicykitchen.net/2008/06/17/mutton-shorva/http://zaiqa.net/?p=318http://zaiqa.net/?p=318http://zaiqa.net/?p=318http://zaiqa.net/http://zaiqa.net/http://zaiqa.net/http://zaiqa.net/http://zaiqa.net/?p=318http://www.myspicykitchen.net/2008/06/17/mutton-shorva/http://www.myspicykitchen.net/2008/08/02/chicken-shorva/http://www.myspicykitchen.net/2008/06/25/onion-raita-onion-salad-in-yogurt/

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