Tuesday, June 23, 2009

Hyderabadi Mutton Biryani


2 cups Basmati rice

3 1/2 cups Water

3 tblspns Ghee

1 tspn Salt

4 Cloves

4 Cardamoms

1 Bay leaf

1 tspn Shah jeera

Note :- Heat ghee; add jeera and the whole spices and fry for a minute. Add washed rice and fry for 2-3 minutes. Add water and salt and cook. The grains should be separate.

For mutton masala

1/2 kg Mutton

2 Green chilies (slit)

3 large Onions (chopped)

4 tblspns Ghee

1 cup Green coriander (chopped)

1 cup Mint (chopped)

1 cup Curd

Grind together

2 Garlic cloves

1 1/2" Ginger piece

12 Red chilies

2 tspns Coriander

2 tspns Fennel

2 tspns Khus khus

1/2 cup Coconut (grated)

3 tspns cashew nuts


Cut meat.

Soak in curds.

Heat ghee in a pan add green chilies and onions.

Add masala paste and fry till brown.

Add tomatoes and fry for 2 minutes, add mutton, coriander and leaves.

Simmer for 5 minutes; add 1/2 a cup of water and salt.

Pressure cook for 15 minutes.

Open and add coconut and cashew paste.

Cook till gravy is thick.

Grease a dish.

Layer the rice and gravy.

First rice then gravy, ending with rice.

Dissolve some strands of saffron in a tblspn of milk.

Sprinkle on rice.

Either bake covered in a hot oven for 10 minutes.

Can keep covered tightly, on a tava on low heat for 10 minutes.

Garnish with halves of boiled eggs

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