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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