Hyderabadi Biryani

Hyderabadi Biryani is a Hyderabadi recipe of Biryani with the elements of Mughlai cuisine mixed with Telangana style. It originated from the historic era of Nizam of Hyderabad where Mughlai and local cuisines were blended together in the Royal Kitchens. Slowly it became part of Hyderabadi Cuisine. Today it is a well known in the entire south asia particularly in India and Pakistan. It is often served with Bhagarai Baigan and Raita.

Ingredients

• Basmati rice 1 kg
• Mutton 1 kg cut into cubes
• Yogurt 500 gm
• Red chili powder 2 tsp
• Coriander powder 2 tsp
• Ginger paste 1 tsp
• Garlic paste 1 tsp
• Black pepper 10
• Cloves 6
• Hot spice (Gram masala) 1 tsp
• Cinnamon sticks 2
• Bay leaves 2
• Green chilies 6
• Lemon juice 1 tbsp
• Fresh chopped coriander 1/2 cup
• Oil 1 cup
• Salt to taste
• yellow food color few drops
• Saffron a few strands
• 1/2 cup milk

Method

Soak the rice in plenty of water for one hour.Soak the pounded saffron in the hot milk and set aside.

Mutton, all species marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator.

Heat oil in a pan and fry sliced onion till brown, Drain and keep aside.

In the same oil add marinated mutton and saute well and cook till mutton completely done.

In a big pot bring water to boil, add rice for boiling.Continue to cook until the rice almost done.It takes about 10 minutes on stove.Drain the rice and keep aside.

Now its time to arrange rice and meat layers.You should have 2 layers of rice and 1 layer of meat.

Top it off sprinkle saffron milk chopped fresh coriander and fried onions.

Hydrabadi Biryani is ready to eat.Mix the rice and serve it hot.