(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
You may also like to taste Mustard Chicken
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
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
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
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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