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Asli Hyderabadi mutton biryani
By : Rachael Abraham from nizam city hyderabadCategory : Meat, Indian food, Lamb
Servings : 3-6
Time Taken : 45-60 mins
Rating :
Method
- Par boil 1/2 kg rice in water for 15 min with green chillies and all the raw spices and 1/2 tsb oil.
- Spread on a plate and keep aside.
- Marinate lamb with curd, ginger garlic paste, lime juice, red chiili powder, garam masala powder, salt and deep fried onions, mint and green chillies
- Mix well with hands and keep aside for 1 hour.
- Once it is marinated, place it in a cooker, add the oil which was used for deep frying onions.
- Add a lot of coriander leaves, cover and cook the lamb till it is tender.
- Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
- Pour the mutton stock on it then make a paste of milk, ghee, saffron and pour this liquid over the rice.
- Cook it on low for 15 min.
- Serve hot with curd and onions salad.
Ingredients:
1 kg - rice
2 kg - lamb, cubed with bones
1/2 kg - curd
6 tsp - ginger garlic paste
5 - deep fried onions sliced
2 bunches - deep fried mint leaves
3 bunches - coriander leaves
5 - deep fried green chillies, sliced
2 tsp - garam masala powder
1 kg - rice
2 kg - lamb, cubed with bones
1/2 kg - curd
6 tsp - ginger garlic paste
5 - deep fried onions sliced
2 bunches - deep fried mint leaves
3 bunches - coriander leaves
5 - deep fried green chillies, sliced
2 tsp - garam masala powder
Raw spices:
5 - bay leaf
5 - cloves
5 - cinnamon
5 - cardamom
1 tsp - fennel
3 tsp - red chilli powder
1/2 cup - lime juice
ghee 3 tsp
A pinch of orange food colour
A pinch saffron
1 cup - milk
3 sliced green chillies for using in boiling rice
Salt to taste
1/2 cup - oil; you can use the same oil in which you have fried onions
1 cup - mutton bones stock
RECIPES BY RACHAEL ABRAHAM FROM NIZAM CITY HYDERABAD
