Hyderabadi Mutton Biryani

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Preparation Time: 20 minutes
Cooking Time: 40 minutes
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Preparation Method

  • Boil six cup of water along with bay leaf, three cardamom, eight pepper, one piece of cinnamon and salt.
  • Par boil rice and drain the water.
  • Chop the onions, lengthwise finely.
  • Heat a pan with Idhayam Sesame Oil.
  • Saute half of the chopped onions till golden brown and drain it on a tissue paper.
  • Pound together pepper, one piece cinnamon, pepper, two cardamom, cumin seed and three cloves.
  • Mix together milk and saffron.
  • Marinate the mutton with ground ginger and garlic, one tablespoon of coriander leaves, one tablespoon of mint, chilli powder, pound spices, salt and half of the fried onion.
  • Refrigerate for two hours.
  • Heat another pan with two tablespoons of ghee.
  • Temper cinnamon, cardamom, black cardamom, cloves and fry well.
  • Saute rest of the onion.
  • Add the marinated mutton and stir well.
  • Simmer to a low flame and cook the mutton. Remove from fire keep aside.
  • Grease a heavy bottomed pan with ghee, spread half of the cooked rice.
  • Spread the cooked mutton, coriander leaves and mint leaves.
  • Above this spread rest of the rice, the saffron milk and heat in low flame, until the rice and the mutton is cooked completely.
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