How to Make Hyderabadi Mutton Biryani – Authentic Nawabi Cuisine

How to make authentic Hyderabadi Mutton Biryani – popular variety of biryani? It is the question of every biryani lover. Usually it is prepared in two styles – Kacchi Aqni style and Pakki Aqni style. Here I’m posting authentic spicy biryani recipe from the Royal Kitchen of Nizams in kacchi aqni style. It is usually accompanied with dahiki chutney and Mirchika Salan.

Hyderabad is the city of authentic nawabi cuisine and hyderabadi mutton biryani is one of the most popular dish of this cuisine. There are many ways of preparing hyderabadi mutton biryani, but it is the ingredients and process to make which makes it more genuine. Try out this recipe and feel the taste of royal / nawabi cuisineJ.

Category	Non Vegetarian
Cuisine	Hyderabadi
Preparation Time	30 min
Marinating Time	1 hour
Cooking Time	40 min
Servings	5

What are the ingredients I need to make Hyderabadi Mutton Biryani?

·         Mutton                       1 kg

·         Rice                           ½ kg

·         Curd                          ½ kg

·         Onion                        250 gm

·         Ginger-garlic            2 tbsp, paste

·         Green chilli paste     1 tsp

·         Red Chilli                 1 tbsp

·         Black pepper            ½ tsp

·         Saffron                     few threads

·         Ghee                         100 gm

·         Refined oil               100 gm

·         Clove                       8 pieces

·         Elaichi                     10 pieces

·         Bay leaves               4 – 5

·         Shah zeera                ½ tsp

·         Mint leaves               2 cups

·         Garam masala           1tsp

·         Lemon                       1

·         Papaya                       1 tsp

·         Salt to taste

What is the method to prepare Hyderabadi Mutton Biryani?

·         Dissolve saffron threads in 2 tbsp of milk

·         Rinse mutton thoroughly and chop it into fine pieces

·         Soak rice in water

·         Chop the onion in fine slices

·         Pour ghee & oil in frying pan, fry onion until golden brown. Crush fried onion

·         Addpapaya paste, crushed onion, curd, ginger-garlic paste, red chilli, green chilli, garam masala powder, haldi (turmeric), salt, mint leaves, lemon and coriander to mutton and marinate for 1 hour.

·         Pour water in a vessel, boil it. Add shah zeera, Darchini (cinnamon sticks), clove & elaichi to it

·         Add rice in boiling water, add salt and stir well

·         When rice is partially cooked, put off the stove, strain the water & spread rice on wide plate

·         take a vessel, layer marinated mutton, then add rice over mutton layer

·         pour oil onto the rice which is remained after frying onion, sprinkle dissolved saffron, coriander leaves, fried onion slices and green chillies on it

·         Cover the vessel, and place a heavy weight over the lid, if possible seal edge with wheat dough so that steam should not come out.

·         Cook on high flame for 10 min

·         Reduce the flame to low & steam for 20 – 25 min

·         Turn off flame, let it stand for 10 min

·         Add lemon, mix gently & serve hot with dahi ki chutney or mirchi ka salan!!!

Tips
More marinating time, the more tasty your biryani will be.

See Also: Chicken Manchurian Recipe