Hyderabadi Mutton Biryani

I am not a true hyderabadi as in I was not born in Hyderabad, India. I was actually born in the US. However this recipe

True hyderabadi biryani involves a lengthy process where meat is tenderized or marinated in spices and ginger and garlic and then layered with uncooked. White rice and cooked in a pot over the stove
Sometimes it is baked in the oven.


This is my version which is much easier where e meat is already cooked. Beforehand This ensures that you don't have to worry about you meat being uncooked
Where you have to check it and recheck

I prefer this version.
So although I don't prefer this type of biryani I do like to make it sometimes as it holds true to my culture
 the taste of cumin and coriander is predominant in hyderabadi biryani a and is. To very spicy as well. Hyderabadi biryani is not very spicy also.
 Most of the times a spicy chutney or salaan is accompanied with it which like bhaghara Bhaigan or tomatoe chutney.

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.