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Hyderabadi Mutton(Lamb) Biryani recipe

Features for "Hyderabadi Mutton(Lamb) Biryani"

Rice item, served as main course, non-vegetarian

Ingredients for "Hyderabadi Mutton(Lamb) Biryani"   (Click here for measurement conversion)

Green chilliesm - 8
Basmati rice - 4 cups
Mutton or Lamb - 1.5 kgs, diced into 1.5-inch cubes
Plain yoghurt - 2 cups
Ginger - 1-inch piece
Garlic - 10 large cloves
Cloves - 14
1-inch Cinnomon stick - 2
Cardomon - 10
Onions - 10 small, finely chopped
Ghee - 1.5 cups
Boiling water - 6 cups
Turmeric powder - 1 teaspoon
Salt - 3 teaspoons

Method for "Hyderabadi Mutton(Lamb) Biryani"

Wash and soak the rice in water for half an hour. Drain off the water and tie the rice into a cloth. Add the meat to a mixture of the yogurt and 2 teaspoons salt and set aside. Saute the chillies in 1 Tablespoon ghee. Mix the chillies, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Rub the ground spices into the meat. Heat half of the remaining ghee and add the meat, spice/yogurt mixture and half the onions. Cook over a low fire until the meat is tender. Heat the remaining ghee and add the remaining cinnamon, cloves and cardamom. After they have cooked for a few minutes add the rest of the onions and fry until they are golden brown. Add the rice and fry it until it is slightly brown. At this point, add boiling water, and then the turmeric and remaining salt. Let the rice mixture cook until the water is almost level with the grains (the rice should be half done by then) and then add the meat and its gravy. Do not mix them. Place a tight lid on the pot, and let the biriyani simmer for 15-20 minutes. After this, mix well and serve.

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