Sunday, August 22, 2010

Hyderabadi Mutton Biryani

This is my second entry to Mona's Hyderabadi Ramadan Food Festival.
Hyderabadi biryani is a classic, this version is pakki gosht ki biryani, where the meat is cooked sepaeratley from the rice and then both are layered together.




It was indeed a robust meal. Served along with appetizers - potatoe stuffed spring rolls, lentil pakodis, raita and tomatoe chutney, and tandoori chicken.


For great biryanis it is imperative that your rice comes out perfectly. Therefore choosing the the best kind of long grain rice is in order. I prefer Tilda brand rice.


Hyderabadi Biryani Ingredients:


Serves 8-10 people
2 pounds mutton (with bone preferrably) cut into medium sized pieces

3 large onions chopped lenthwise very finely

1/2 cup chopped cilantro and mint

3 tablespoons ginger and garlic paste

3 medium serrano green chilis chopped in halves

3 tsp red chili powder

2 tsps tumeric

1.5 tablespoon garam masala

1.5 cup yoghurt

salt to taste

For rice:
5 cups long grain rice
3 tsps shah zeera (black cumin)
1/2 tablespoon salt


For garnish:

Onions
Saffron threads dissolved in milk
1/2 cup chopped cilantro and mint
Few drops of ghee or clarified butter
Food coloring (optional)


In a large pressure cooker add onion in two tablespoons oil. Let it become golden brown. After reserve aside half for garnish later. Add ginger and garlic paste, cilantro and mint, tumeric, red chili powder, and garam masala powder. Cook the spice a little, then add meat. Fry on high heat for 5 minutes. Add yoghurt, mix and add green chilis. Add enough water to cover meat. Pressure cook until meat is almost tender. Make sure there is not too much water. There should be a thick gravy.

Soak rice for 30 minutes. After, cook rice in abundant water along with shah zeera and salt. After rice comes to a boil (rice must be 'dancing') drain water and set aside.

Preheat oven to 360 degrees Fareinheit.

In a large metal non stick pan layer rice at bottom, layer with meat and gravy, then rice again. Garnish with mint, cilantro, milk, and drops of ghee. Bake in the oven for 30 minutes.


Serve hot with yoghurt accompaniment or tomatoe chutney.

2 comments:

Mona said...

Jazakallahu Khair for your entry Khaddy. The Biryani looks immensely delicious!

sally said...

looks soo good