Hyderabadi Biryani is the king of all Indian Biryani recipes. Biryani means Combination of rice, Mutton or chicken and lots of Indian spicy mashala.
If you like traditional Indian rice preparations and particularly biryani dishes, then you are going to love the Hyderabadi Biryani.
Mutton 1 kg
Onions 4 (sliced)
Fried sliced onions 2 cups
Green chilies 6
Garam masala 2 tbs
Small cardamoms 8
Cloves 5 to 6
Cinnamon sticks 1 inch long
Mint 1 bunch
Cashew nuts 50 gms
Curd 2 cup
Garlic and ginger paste 2 tbs
Oil 2 tbs
Saffron 1 pinch
Salt as taste
Turmeric powder 1 tsp
Boiled egg for decoration 2 (optional) (Optional)
Coriander leaves 1 bunch
In a cooking pot, add mutton, red chili powder, ginger garlic paste, juice of lemons, small cardamoms, mint, green chilies, curd whole black peppers, cloves and mix together. Keep aside for half an hour for marinating.
Now n a pan add Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon, cardamom, 1/2 spoon cumin, 1 spoon coriander powder and 1/2 cup onions. Roast it for 1-2 minutes and then add some mint leaves. When the onions turn golden brown, add the marinated mutton
Then spread fried onion on absorbent sheet and pour on the mutton mixture.In a separate cooking pot, add rice, sliced mint, green chilies, small cardamoms, black cumin, salt.Let it boil until rice is 1/3 cooked and drain away excess water.
Grease the base of a cooking pot and make a layer of half of the rice. Then make a layer of mutton and sprinkle half of the fried and crushed onion on top. Repeat the same process twice. Cook for 30min.
Dissolve a pinch of Saffron in warm milk and pour over rice. Top with remaining fried onion, lemon juice.
Cover the pot with its lid and then a tawa and allow cooking on high flame for 5 to 10 minutes.
Then lower the flame until pot is covered with steam. Garnish with cut boiled egg, Cashew nut and coriander leaves
On top. Serve hot with raita and mirchi ka salan.