Wednesday, November 12, 2014

Hyderabadi Mutton Biryani

(It is delicacy from Nizam’s kitchen and a spicy fragrant and colorful variant of Biryani in India)

You may also like to taste Mustard Chicken 


Also try Mutton Curry in mustard oil 

Preparation time: 30 minutes
Cooking time: 45 minutes
Marinade mutton in spices for one night.
Ingredients:
Mutton: 1 Kg
Rice (Basmati):500 gm
Cumin (Jeera):1 tsp
Whole Garam Masala: 2 tbsp
Garam Masala Powder: 2 tbsp
Boiled egg for decoration-02
Rose Water: 01 tbsp

Also taste Gosht Dum Biryani
 
Garlic-ginger paste: 02 tbsp
Golden fried sliced onions: 02 cups
Mint leaves: 01 bunch
Curd – 02 cups
Cashew nuts -50 gm
Turmeric powder: 01 pinch
Saffron: 01 pinch
Coriander leaves: 01 bunch
Salt to taste
Kashmiri red chili powder: 01 tbsp
Oil: 05 tbsp


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Preparation:
For the Marinade:
-Wash mutton {front leg (raan) or hind leg of a goat is recommended for Biryani}
-Pat dry and add garam masala, salt, ginger-garlic paste, red chili paste, and two cups of curd.  Put it in a clean film plastic bag and keep it in a refrigerator to marinade overnight.

Also taste Chicken Pulao 

For Biryani
-Boil water; add oil, salt and half-cook the rice.
-Next fry thinly sliced onions until golden brown.  Add 1/3 of golden-brown onion to the mutton marination and rest keep aside.
-Now in a Handi (Deep pan) add the marinated mutton on the bottom and top it off with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. 
-In a separate bowl, add some warm milk to soak saffron.  Once the milk soaks the colour of the saffron, add it to the Handi.
-Cover the Handi or pan with airtight lid or add sticky dough to the edges and cover it with a lid.  Cook for 45 minutes.

Also taste Mutton Stew

-Add rose water and garnish with sliced boiled eggs.
-Serve hot with raita and mirchi ka salan
pic courtesy:http://mondaymasala.files.wordpress.com/2009/01/hyderabadi-mutton-biryani1.jpg


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