Ingredients:
For Biryani masala:
- 1 bay leaf
- 2 tblsp fennel seeds / sompu
- 2 star anise
- 4 Green cardamom
- 2 Black cardamom
- 1 tblsp. Pepper corn
- 2 cinnamon sticks
- 3 to 4 cloves
- 2 tsps Shahi jeera
- 2 Black Cardamom
- 1 Mace flower or strands from 1 flower
For marination of meat:
- Goat or lamb meat : 500 gm
- 50 gm thick curd/yogurt
- 3-4 chopped green chilies
- 1tbsp ginger garlic paste
- 1 tbsp red chilli powder (adjust per your taste)
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tbsp cumin powder
- 1 tblsp all special biriyani masala
- `Fried onion of 2 medium onions
- 1/2 cup chopped coriander leaves
- 3/4 cup pudina leaves
- juice of 1 lemon
- 1 tsps salt
- Raw papaya juice 2-3 tbsp or meat tenderizer
- 2 tbsp Ghee/ clarified butter
Rice preparation:
- 250 gm good quality Basmati rice
- 1″ cinnamon stick
- 1 bay leaf
- salt1 tbsp
- 1 tsp shahi jeera
- A pinch of turmeric powder(or you can use yellow food color)
- water as required
Some other ingredients:
- Brown onion
- Ghee/ clarified butter
- Raisins
Method:
Dry roast all the ingredients listed under biriyani masala and grind it to a fine powder.
Also fry the thin sliced onion in a pan with little oil(this is the very unique and important step in hyderabadi biriyani.
So let’s marinate the meat . In a large bowl, add all the marinating ingredients. Put yoghurt, ginger garlic paste, Red chilli powder, Turmeric powder, Garam Masala powder, papaya juice,Lemon, Fried Onions, Green Chillies, Coriander (finely Chopped), Mint ( finely chopped),Salt to taste, oil/ ghee.
here I am using ghee or clarified butter. This is one of the secret ingredient of making good tasty biryani. and mix well.Now cover and keep it in the refrigerator for atleast 2-3 hours.
Soaking the rice is also very important because it helps the rice expand to maximum length. So soak it in the water for 30 minutes. Choose long grain basmati rice.
In a large pan, bring water to boil and put shahi jeera, 1″ cinnamon stick, turmeric powder,lemon ,2 bay leaves,in and it come to boil.
Now our rice is ready. It should be half cooked.
In another pan add onions and whole garam masalas,green chillies,ginger-garlic paste..
Then add the tomatoes,
Then add the marinated mutton and cook for 5 to 6 whistles. Now the masala for biriyani is ready.
Layering the rice and meat:
Our rice is cooked, meat marination is done. Now it’s time for assembling.Put the mutton on the base of a pan in which you are going to make the biryani.
Put the half of rice on the top of the mutton.
Above it add the gravy,coriander leaves,pudina and cashews and raisins.
Now add rest of the rice on it and spread rest of the coriander leaves, meant leaves and ghee.and raisins.
Let it be in dum for an hour. Yummy Hyderabadi mutton biriyani is ready.Serve hot and enjoy.
