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

Mutton Stew

(It’s a simple recipe; an amateur cook can prepare it.)

You may also like to have Mustard Chicken

Also taste Chicken Pulao

Ingredients:
 Fresh Mutton –01 Kg

Coarsely chopped onions-04

Finely chopped garlic: 01 tbsp

Badi Elaichi: 02

Cinnamon stick -02

Pepper corns: 8-10

Bay leaves: 2-3

Ghee: Two tablespoons

Salt to taste

For news about Dehradun, India and the whole World, please visit Doonspot

For latest jobs - Government and Private, do visit The Jobs Portal

For delicious recipes, please take a look at Khao Piyo Jiyo

For articles on blogging, online money making, funny, games, one-liners, social and political, movies, do visit The Writer

Also taste Gosht Dum Biryani

 

 Preparation:

-Wash the mutton and put it in a pressure cooker, along with all the ingredients and spices except Ghee.

-Add 1.50 glass of water, put the lid and pressure cook on slow flame for 12 minutes.  Switch off the flame and open the lid when it cools down.  Check if mutton is done and the onions have turned into thick paste, clinging to the meat with gay abundance. If there is extra water left, let it evaporate on slow flame. 

-Add Desi (pure) ghee just before serving and enjoy the exotic aroma and amazing taste.

-Serve with Rice or Chapatti.

pic courtesy:http://www.selectmyrestaurant.com/img/restaurant/9648/karim39s-31.jpg