Masth food cooking
Authentic Hyderabadi Mutton Biryani Recipe: A Flavorful and Aromatic Dish
When one thinks of Hyderabadi biryani, they imagine a combination of tender, spicy meat layered with aromatic, long-grained basmati rice. Hyderabadi biryani is highly esteemed and renowned compared to other regional biryanis. It is a fusion of Hyderabadi and Mughlai cuisine that the Hyderabadi Nizams refined in their kitchens.
Hyderabad has two famous biryanis: Kacchi (uncooked) Biryani and Pakki (cooked) Biryani. In Kacchi biryani, the rice is assembled over raw meat, while in Pakki biryani, the meat is first cooked, and then the rice is placed over it. This recipe is for Pakki biryani, in which one marinates the meat in spices and curd.
To enhance the flavor, the meat can be marinated overnight, or one can use papaya paste for 30 minutes if time is limited. Marinating with papaya paste is a traditional method that makes tough meat tender and juicy. Long-grained Basmati rice is the predominant rice used in making Hyderabadi biryani.
The key to achieving individual, non-sticky grains that exude a fragrant aroma during cooking is properly washing the rice to remove all the starch.
In Hindi, “Bas” means “aroma,” and “mati” means “full of,” making Basmati rice the indisputable queen of fragrance.
Masth Facts and Tips for Hyderabadi Biryani
- Soaking rice 30 minutes before cooking permits a 20% shorter cooking time.
- Soaking Basmati rice preserves the chemical compound needed for aroma thus making the rice more flavorful.
- Papaya paste is traditionally used as a meat tenderizer. It makes the tough cuts soft in a few minutes.
Try our special Ambur biryani recipe which uses seeraga samba rice. You can find the recipe link here.
If you like this recipe, feel free to share your feedback in the comments section below or get in touch with us at masthfood@masthfood.com.
Hyderabadi Mutton Biryani
Ingredients
Mutton Marinade
- 1½ kg Mutton
- 3 Teaspoon Chilli powder
- ¼ Teaspoon Turmeric powder
- 4 Tablespoon Ginger garlic paste
- 1 Teaspoon Garam masala powder
- 1 Cup Fried onion 4 medium sized onions
- ½ Cup Yoghurt
- 1 Lemon juice
- 1 Tablespoon Oil
- Salt
Rice
- 1 kg Basmati Rice
- 1 Bay leaf
- 1 Teaspoon Shahi Jeera Caraway seeds
- 4 Cloves
- Cinnamon Stick
- 4 Cardamom
- Salt
- 1 Tablespoon Oil
Mutton Gravy / Akhni
- 250 ml Oil
- 1 Teaspoon Shahi Jeera Caraway seeds
- Cardamom
- Cinnamon
- Cloves
- Bay leaf
- Star anise
- 7 Green Chillies slit
- 3/4 Cup Coriander leaves
- ¾ Cup Mint leaves
- ½ Cup Curd
For Dum and seasoning
- Saffron soaked in 2 tbsp hot milk
- ¼ Cup Mint leaves / Pudina
- ¼ Cup Coriander leaves
- 2 Tablespoon Ghee
- 1/2 Cup Fried onion/ Birista 2 medium onions
Instructions
- Heat oil in a pan and saute onions until golden brown. Use 3/4 part in mutton marination and the rest for garnishing.
- Marinate Mutton with the spices, curd, lemon juice and salt, refrigerate for 4 hours to overnight.
- For the Akhni / gravy, saute shahi jeera, cinnamon, cardamom, cloves, bay leaf, star anise, green chilis with oil and marinated mutton until oil separates.Cook until mutton is tender and soft.
- Parboil rice with shahi jeera, cinnamon, cardamon, cloves, bay leaf, oil and salt.Drain rice when its 80% cooked.
- Assemble rice over mutton akhni.Sprinkle mint and coriander leaves and fried onions.Drizzle ghee and prepared saffron milk.
- Cover the lid tightly with dough or aluminum foil, and simmer for 15 minutes.
- Serve with raita and bagare baingan.
Video
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