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14 December 2012,21:25 by
D.Sumithra

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HYDERABADI MUTTON BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat half portion of the ghee-oil in a heavy bottomed pan. Add half of the sliced onions and fry till they become soft and pink.
  • Add crushed ginger, garlic, green chillies, and salt and fry a little. Add chopped tomatoes and saute for about 5 minutes.
  • Add coriander, mint, and curry leaves. Then add in the mutton and fry on low flame for about 25 minutes.
  • Sprinkle little water now and then, till almost done. Add in the garam masala and lime juice.
  • Heat ½ cup ghee-oil. Fry half of the sliced onions till they turn golden brown. Remove and set aside. Now fry the cashew nuts till golden. Remove and set aside.
  • Reheat the fat and fry the remaining onions for about 2 minutes or until they become soft.
  • Add curry leaves, cinnamon, cardamom, and cloves. Fry for a few seconds and add the drained rice. Fry for about 5 minutes.
  • Add water, almost double the quantity of rice, and cook for about 10 - 12 minutes or until the rice absorbs all the water.
  • Spread the rice over the mutton. Spread the remaining browned onions and cashew nuts over the rice.
  • Cover with a tight fitting lid and cook on dum for about 10 - 15 minutes or until steam forms.
  • Serve hot with raw mango chutney and thick yogurt relish.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained 
  • 1 kg boneless mutton, cut into medium pieces
  • 7 medium onions, sliced
  • 3 tomatoes, roughly chopped 
  • 1 teaspoon garam masala
  • A few sprigs of fresh green coriander, chopped 
  • A few mint leaves
  • 1 teaspoon garam masala
  • Juice of 2 limes
  • 15 - 20 cashew nuts, broken
  • 4 sprigs of curry leaves
  • 1 inch cinnamon sticks
  • 6 green cardamoms
  • 6 cloves
  • 100 ml ghee-oil, mixed
  • Salt, to taste

Ground to paste

  • 2 inch piece ginger 
  • 1 pod garlic 
  • 10-12 green chillies pounded

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