Tasting different cuisines is akin to exploring. Just the way you travel around places, the same way you discover different food items of different tastes. Though the appeal varies on the basis of foods and foodies but one thing that anyone can hardly ever resist is ‘’Biryani’’. Let it be mutton or beef or made with chicken, this classic Mughal extravaganza is unparalleled.
As a huge fan of Hyderabadi Biryani, today I will give you the easiest way to make one. Sunday brunch or house party — this biryani is fit for any occasion!
Prep time: 51-60 minutes
Cook time: 41-50 minutes
Ingredients for Hyderabadi Biryani Recipe
- Mutton (a mix of chops, marrowbone and shoulder pieces) 500 grams
- Basmati rice: 1 1/2 cups
- Salt to taste
- Bay leaves: 2
- Green cardamoms: 10
- Black peppercorns : 25-30
- Cinnamon: 3 inch sticks
- Oil : 1 tablespoon + to deep fry
- Onions sliced : 5 large
- Caraway seeds (shahi jeera): 1/2 teaspoon
- Cloves: 10
- Ginger paste: 1 tablespoon
- Garlic paste: 1 tablespoon
- Red chili powder: 1 tablespoon
- Yogurt: 1 cup
- Fresh coriander leaves : 2 tablespoons
- Fresh mint leaves : 2 tablespoons
- Pure ghee: 4 tablespoons
- Black cardamoms: 2
- Saffron (kesar): a few strands to be mixed in 1/4 cup milk
Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.
Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside.
Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chili powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator.
Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.
Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum ( slow cooking) till done. Serve hot with a raita of your choice.
(From the featured show of Sanjeev Kapoor Khana Khazana)