Hyderabadi Mutton Biryani is a delicious and spicy steamed biryani. Soft juicy mutton cuts with aromatic spices, fried onions, and fragrant basmati rice is a combination of flavor.
Hyderabadi biryani is one of the best and popular rice dishes in South Asia. It is full of exotic flavors, a staple, and star dish cuisine.
Hyderabadi biryani uses yogurt, fragrant whole spices, coriander leaves, mint leaves, saffron, ginger, garlic, lemon juice, papaya paste, green chili, and crispy fried onions.
Hydrabadi steamed biryani is one of a kind to make. The first foremost thing is the marination of the meat and the next is to use the best quality basmati rice. This biryani is easy to make because marinated meat is first layered at the bottom of the casserole or oven-safe deep dish and then topped with flavored half-boiled basmati rice along with crispy fried onions, mint leaves, and coriander leaves. Then covered with a tight lid and cooked on airtight steam, until the meat and the rice are completely cooked through over low heat. The meat is so soft and juicy that it almost falls off the bone.
Traditionally, Hydrabadi biryani is slow-cooked over firewood where each rice grain appears separate, non-greasy, and is flavorful. The meat is super soft, moist, and tender. It can be achieved with the same flavor while cooking over the stovetop too.
The secret of Saffron.
Saffron is extremely subtle and fragrant. The slightly sweet, rich taste is totally enigmatic.
Marination
The key to soft, moist mutton in the marinade and marination time. Salt, lemon juice, green chilies, ginger-garlic paste, papaya paste, and biryani masala are extremely important ingredients for the marinade, both in terms of flavor and texture of mutton.
Sealing the Pot
It is also important that you use the right cooking container to prepare the biryani. Use a flat base, heavy-bottomed pot.
It is important to seal the pot while the biryani is cooking on dum/steam and not allow any steam to escape.
HYDERABADI MUTTON DUM BIRYANI
INGREDIENTS:
• Saffron 1 tsp
• Coriander leaves 1 bunch.
• Salt to taste.
• Red chili powder 1 tbsp.
• Oil as required
• Ginger garlic paste 2 tbsp
• Golden fried sliced onions 2 cups.
• Mint leaves 1 bunch.
• Green chilies 5
• Yogurt 2 1/2 cups.
• Mutton 1 kg
• Basmati rice 1 kg
• Black cumin seeds 1tsp
• Garam masala powder 2 tsp
• Lemon juice 1/4 cup
• Papaya paste 1 tbsp
• Coriander powder 1 tbsp
• Cumin powder 1/2 tsp
• Black Pepper 1 tsp
• Cloves 6-7
• Black cardamom 2
• Green cardamom 4-5
• Water – as required.
Turmeric powder 1/4 tsp
METHOD:
- Marinate mutton with Papaya paste, chopped green chilies, salt, red chili powder, cumin, coriander leaves, half of the mint leaves, cumin powder, half of the fried onion, crushed pepper powder, cloves, black cardamom, green, cardamom, lime juice, yogurt, oil, mix well and keep in the refrigerator overnight.
- Soak rice for about 40 minutes.
- First, boil the water, add oil, salt, rice, then cook the rice till half has done.
- Now in another heavy-bottomed pan, add the marinated mutton in the bottom and top it off with cooked rice, add chopped mint leaves, coriander leaves, and fried onions.
- Sprinkle saffron water, coriander leaves, mint leaves, garam masala powder, fried onion. Cook for 30 minutes by placing a tightly closed lid.
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