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Mutton Biryani

Mutton Biryani
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Mutton Biryani Recipe, How To Make Mutton Biryani Recipe

Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is most popular dish of this cuisine.

Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan and Raita.

Biryani is one of the most... Read More..

About Recipe

How to make Mutton Biryani

(3 ratings)
1 reviews so far
Prep time
15 mins
Cook time
45 mins
Total time
60 mins
Mutton Biryani
Author : Vahchef
Main Ingredient : Mutton
Servings : 4 persons
Published date : November 29, 2016


Ingredients used in Mutton Biryani
• Oil - (3-4) cup.
• Kesar/saffron - pinch.
• Warm milk - 2 tablespoons.
• Jeera - 1/2 tea spoon.
• Tejpatta/bay leaf - 2 numbers.
• Dried red chilies - 2 tablespoons.
• Onion - 4 large.
• Haldi powder - 1 tea spoon.
• Daalchini/cinnamon stick - pinch.
• Raw papaya - 1 piece.
• Boiling water - 1 cup.
• Mutton pieces - 500 grams.
• Curd - 1 cup.
• Green chilies (slitted) - 4 numbers.
• Garlic - 12 piece.
• Dhania patta/coriander leaves (chopped) - 1 tablespoons.
• Jeera powder - 1 tea spoon.
• Red chili powder - 2 teaspoons.
• Biryani masala powder - 1 tea spoon.
• Bari ilaayachi - 1 numbers.
• Chhotee ilaayachi - 2 numbers.
• Lemon juice - 1 tea spoon.
• Ginger- garlic (chopped ) - 1 tea spoon.
• Green chilies (chopped) - 1 tea spoon.
Method:
  • Mix all the ingredients shown for the marinade and keep in the refrigerator for 2-3 hours or overnight.
  • Put enough oil in the pressure cooker for deep frying of onion. Deep fry it till golden brown.
  • Drain out the onion from oil. Divide into 2 parts.
  • Heat the oil in pressure cooker, put jeera, tejpatta, and dried red chilies in it.
  • When jeera begins to splutter, add the marinated mutton in the pressure cooker. Crumble one part of the fried onion and add to the mutton in a pressure cooker.
  • Put haldi powder and raw papaya, saute for 1 minute. Put 1 cup water and close pressure cooker.
  • Cook on high till the first whistle and then reduce flame to low and cook further for 18 minutes. Let the pressure cooker cool on its own, then open it. Evaporate the excess water from mutton.
  • Cook basmati rice with daalchini (1 inch), and chhoti elaichi (2).
  • When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage.
  • Drain off water from rice by putting in a colander. In a big degchi, put half of the cooked mutton. Over it put half of the rice, another layer of mutton and then the leftover rice.

Garnish:

  • Spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 -4 lines of kesar over the rice.
  • Put a tight-fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes.
  • On the serving table, open the lid of degchi.Turn over rice and mutton to mix well. Serve with raita.





Cooking with images





Articles


Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is most popular dish of this cuisine.  It originated from the historic era of Nizam of Hyderabad. Today it is a well-known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan and Raita.

Biryani is one of the most popular dishes over the globe. It is one of the signature dishes of Hyderabadi. This is an authentic meal invariably includes mutton, chicken or lamb or vegetables, but mutton is one of the most popular dishes. The Nizams served some 26 varieties of biryanis for their guest.

The biryani is cooked in two ways: Pakhi biryani and the kachche biryani. The kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and put on dum.

Hyderabad is a city of traditional Royal Nawabi Delicacies. Mutton Biryani is the most in-demand food of the cuisine.  It came from the ancient period of Nizam of Hyderabad. These days it’s popular in the entire south Asia specifically in India and Pakistan. It's often offered with Bagara Baigan, Mirchi ka salan and

Biryani is among the preferred food across the world. It is probably the trademark food of Hyderabadi. It is a traditional food usually contains mutton, chicken or lamb or veggies but mutton is probably the most widely used dishes. The Nizams served some 26 types of biryanis for their guest. The biryani is cooked in 2 ways: Pakhi biryani plus the kachche biryani. The kachche gosht ki biryani is a standard type of making the biryani by cooking the raw meat with spices for short while after which covered with rice and put on dum.



 

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vahuser Posted on Sun Mar 03 2013

marination is not described in recipe .........................how to marinate ............

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