Hyderabadi Mutton Biryani
Cooking Method
Heat 1/2 cup oil in a deep pan. Slice 3 large onions thinly, separate the layers and fry them until deep golden brown and set aside. Now fry 1/2 cup of mint leaves till crisp in the same oil. Remove the fried leaves from oil & set aside. Pour this oil to the marinade later.
Take a heavy bottomed pan, add mutton, fried onions, fried mint leaves and remaining ingredients from the marination list and mix well. Add in the remaining oil and keep overnight in the refrigerator.
Cooking rice for Hyderabadi Mutton Biryani
Boil water rapidly for 5 mins to release the aroma of spices. Add rice & cook till it is 75% done. Drain and keep aside.
Preparation of Hyderabadi Mutton Biryani
Cook the mutton marinate for 30 minutes. Layer the cooked rice over the mutton masala, sprinkle fried onions, mint, coriander leaves and garam masala. Pour the saffron milk all over, followed by ghee. Cover the pot with a foil and a heavy lid. Cook again for another 15 minutes on low flame.
Remove from flame and the Hyderabadi Mutton Biryani is ready to serve.
Ingredients
- 1 kg Lulu Basmati Rice (aged).
- ½ tsp garam masala.
- 1 large onion fried.
- 4 tbsp coriander leaves.
- 4 tbsp mint leaves.
- 4 tbsp oil.
- 2 tbsp ghee.
- ¼ tsp saffron strands soaked in 3 tbsp hot milk.
Shop ingredients
