Hyderabadi Biryani
By Saffiyya - SOUS CHEF
INGREDIENTS
Ingredients:
For Rice:
2 cups basmati rice
3 1⁄2 cups water
1 1⁄2 teaspoon salt
3 teaspoon ghee (Clarified butter) or butter
3 each of cloves,
cardamoms, &
cinnamon
1 bay leaf
1 teaspoon black cumin seeds
For Mutton:
1⁄2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves,
cardamom &
cinnamon
4 teaspoon ghee (Clarified butter)
1 bunch coriander leaves
1⁄2 bunch mint leaves
Masala 1:
1 large pod garlic
1 large piece ginger
Grind together to a fine
paste.
Masala 2:
12 red chilies
2 tablespoon coriander seeds
2 teaspoon fennel seeds
2 teaspoon khus khus seeds
Grind together to a
smooth paste
Masala 3:
1⁄2 cup grated coconut
3 teaspoon chopped cashew nuts
1⁄2 cup yogurt
Grind together to a
smooth paste
Hard boiled eggs for
decoration
Hyderabadi Biryani
Method:
For Rice:
1. Soak the rice in water
for 20
minutes, drain and keep
aside.
2. Heat ghee (Clarified butter), add the
remaining spices for rice
preparation and fry for 1
minute.
3. Add rice and fry for
further
2 to 3 minutes.
4. Add water, salt and
cook till
the water is absorbed.
Allow
rice to cool.
For Mutton:
1. Clean the meat, cut into
pieces and soak in the
yogurt.
2. Heat ghee (Clarified butter), add spices,
chopped green chilies and
onions and fry till mixture
turns brown. Also add
masala
1 and 2 and stir well.
3. Now add the tomatoes
and
fry for 2 minutes.
4. Then add mutton
pieces,
coriander and mint leaves
and simmer for 5 minutes.
Add 1⁄2 cup of water and
salt
to taste.
5. Cook for 15 minutes
and add
masala 3. Cook till the
gravy
becomes thick.
Arranging the Biryani:
1. Divide rice into 3 parts
and
mutton into 2 parts.
2. Grease a dish and
arrange
alternate layers of meat
and
rice and meat, beginning
and
ending with rice.
3. Dissolve a little saffron
or
yellow coloring in 1⁄4 cup
of
milk.
4. Pour over rice, cover
and
bake for 20 to 30 minutes.
5. Transfer to a serving
dish
and garnish with fried
onions, cashew nuts,
raisins
and ha
METHOD
Hyderabadi Biryani
Method:
For Rice:
1. Soak the rice in water
for 20
minutes, drain and keep
aside.
2. Heat ghee (Clarified butter), add the
remaining spices for rice
preparation and fry for 1
minute.
3. Add rice and fry for
further
2 to 3 minutes.
4. Add water, salt and
cook till
the water is absorbed.
Allow
rice to cool.
For Mutton:
1. Clean the meat, cut into
pieces and soak in the
yogurt.
2. Heat ghee (Clarified butter), add spices,
chopped green chilies and
onions and fry till mixture
turns brown. Also add
masala
1 and 2 and stir well.
3. Now add the tomatoes
and
fry for 2 minutes.
4. Then add mutton
pieces,
coriander and mint leaves
and simmer for 5 minutes.
Add 1⁄2 cup of water and
salt
to taste.
5. Cook for 15 minutes
and add
masala 3. Cook till the
gravy
becomes thick.
Arranging the Biryani:
1. Divide rice into 3 parts
and
mutton into 2 parts.
2. Grease a dish and
arrange
alternate layers of meat
and
rice and meat, beginning
and
ending with rice.
3. Dissolve a little saffron
or
yellow coloring in 1⁄4 cup
of
milk.
4. Pour over rice, cover
and
bake for 20 to 30 minutes.
5. Transfer to a serving
dish
and garnish with fried
onions, cashew nuts,
raisins
and hardboiled eggs.