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Mutton Biriyani | Hyderabadi Mutton Biriyani recipe | Lamb biriyani | Without Biriyani masala

 


 Mutton Biriyani | Hyderabadi Mutton Biriyani recipe


Preparation time : 30 minutes + 4 hours to marinate mutton

Cooking time - 1 Hour

Total time : 5 hours & 30 minutes

Serves - 4

Ingredients:

To marinate mutton:

 Mutton pieces ( medium sizes) - 600g

 Fried onion - 1 Cup ( do not discard oil that used to fry the onions)

 Green chilli paste - 1 Tbsp

 Ginger garlic paste - 2 Tbsp

 Chilli powder - 2 Tsp 

Turmeric powder - 1 tsp 

salt to taste

 coriander leaves - 1/4 cup 

Mint leaves - 1/4 cup 

Fried onion oil - 2 Tbsp

 Ghee - 1 Tbsp 

Thick curd - 1 cup 

Caraway seeds - 1tsp

 Star anise - 1

 Cardamom - 4

 cloves - 5 

cinnamon - 1 inch piece 

Mace - 1 

To cook mutton :

Ghee - 2Tbsp

For rice: 

Basmati rice - 600g

 Water - 4 & 1/2 cup 

Green chilli - 1 ( adjust according to your taste)

 salt to taste

 coriander leaves

 Mint leaves

 Fried onion oil - 2 Tbsp

 Caraway seeds - 1 tsp 

Bay leaves - 2 

cinnamon - 1 inch piece 

Cloves - 5 

Green cadamom - 3 

For dum process: 

Fried onion - 1/2 cup

 Saffron milk - 2 Tbsp 

Ghee - 1 Tbsp 

Coriander leaves

Mint leaves 


Method:

1. Marinate mutton with ingredients in " to marinate mutton " section. Cover and marinate for 4 hours , preferably overnight. Keep it in refrigerator .

2. Wash & soak the rice in water for 30 minutes . After 30 minutes, drain the water & keep it aside.

3. Heat a heavy bottom vessel on low heat , and add ghee . Add marinated mutton pieces and saute for 3 minutes. Close the vessel with lid and cook mutton on low heat. No need to add water . The liquid from mutton and curd are enough to cook mutton. If the water dried up, add hot water. Do not add cold or normal water . It will harden the meat. Mutton should cook 80 % , before starting dum process.

4. When the mutton half cooked, In an another pot boil water with ingredients listed in "For rice" section except rice. Boil the water with spices. 

5. When the mutton is cooked 80 %, layer rice on top of mutton . Pour the saffron milk and ghee on top of rice. Add water with spices . If you don't like more spices in biriyani , discard spices and add water. Anyway the water absorbed the flavor of spices. Add fried onion , mint and coriander leaves.

6. For dum process , you can close the lid and keep a weight on it or seal the vessel with dough in between the lid and vessel . The steam should not escape. You have to ensure that. Cook on low heat for 15 minutes and turn off the stove. 

7. Open the vessel after 30 minutes. Gently mix the rice, otherwise the rice will break. Enjoy biriyani with curd and salad .

Notes:

1. I have used 5 medium size onions to make fried onion.

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