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.
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:
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
Preheat oven to 360 degrees Fareinheit.