Hyderabadi Mutton Biryani

Hyderabadi Mutton Biryani is that the authentic preparation of goat meat lyonnaise with the basmati rice. This biryani is one amongst the foremost renowned and tastiest biryani’s in India. This explicit biryani is seasoned with the wealthy Indian spices, brown onions, coriander and mint leaves.

Hyderabadi Mutton Biryani

Ingredients:------------

1. 2 cups basmati rice
2. 1/2 weight unit goat meat on bone
3. 4 onions thinly cut
4. 4 tomatoes pureed
5. 1/2 tsp cumin seeds
6. 1 bay leaf
7. 2 cloves
8. 3-4 peppercorns
9. 1 dried red chili
10. 1 black cardamom
11. 1 in. ginger minced
12. 4 cloves garlic minced
13. 6 inexperienced chillies silted
14. 1 tsp coriander powder
15. 1 tsp garam masala powder
16. 2 tbsp edible fat
17. 1 cup brown onions
18. 1 tsp cardamom powder
19. Fresh coriander leaves cut
20. Few mint leaves cut
21. Salt to style

For the marinade you need:-----

• 1 cup thick food (curd or dahi)
• 1/2 tsp red hot pepper powder
• 1/2 tsp turmeric powder
• 2 tbsp brown onions
• 2 tbsp coriander shredded
• 1 tbsp mint leaves shredded
• Salt as per the style
• 1 tsp juice
• 1 tsp ghee

How to make Hyderabadi Mutton Biryani:-----

1. Wash and clean the mutton 3-4 times completely within the water.
2. Chop them into some items. Few items ought to be with bone and few boneless .
3. Combine all the ingredients of marinade during a bowl. combine well and add the items of mutton.
4. Mix well and keep this marinated mutton aside a minimum of for half-hour.
5. Wash and boil the rice in four cups of water.
6. Add little of salt and blend well. Boil till rice ar 3/4th done.
7. Heat the steriliser and add oil.
8. When the oil heats then add cumin seeds, leave to crackle.
9. Add whole garam masala and saute for a handful of minutes on low flame.
10. Add inexperienced chillies and ginger-garlic paste.
11. Saute for few seconds and add onion.
12. Fry onion for 2-3 minutes.
13. Add the puree of tomatoes beside the marinated mutton.
14. Cook for 5-6 minutes by stirring unendingly.
15. Now the mutton can begin departure its water.
16. At this moment add 1-1/2 cups of water.
17. Adjust with the salt and different spices.
18. Cover the steriliser with its lid and stay up for 6-8 whistles.
19. Heat the pan add [*fr1] amount of the deep-fried mutton.
20. Make one layer of rice.
21. Sprinkle some brown onions, cardamom powder, garam masala powder, coriander and mint leaves.
22. Now unfold the remaining mutton, then rice and create the layers of remaining ingredients.
23. Cover the pan and leave to cook for four a lot of minutes.
24. Serve hot with entremots and roast papad.