Mutton Biryani

I tried my hand at Hyderabadi Mutton Biryani tonight and was quite impressed with the end result. I am sure this is not the authentic recipe for the Hyderabadi version but we liked it a lot and hence this quick note down of the recipe for the next time.

I do not have the step by step photos for this because I originally did not intend to post this. Maybe next time, I'll post the step by step photos.

Ingredients:

2 lb fresh Mutton(good size chunks)
2 tbsp ginger garlic paste
1 cup of chopped mint and coriander leaves
1 cup of julienne onion
2 green chillies chopped
2 tbsp garam masala
1 Tomato(chopped)
1/2 cup yogurt
2 cups Basmathi rice
1/2 tsp food color / saffron


In a pan, heat oil and add 1 cup of julenne onion. Fry the onion until they are golden brown in color. Now add the 2 tbsp of ginger garlic paste and fry until there is no raw smell from the paste left. Add the chopped tomatoes.

Fry for a few minutes and add the mutton pieces. Stir well and add the chopped green chilli, mint and coriander leaves, also add the yogurt and 1 tbsp garam masala. Add salt to taste.  Mix well. Transfer this mixture into a pressure cook and add half a cup of water and cook for 1 whistle. Remove from heat.

In a separate deep bottom pan, take 3 cups of water. Add 1 tsp garam masala and salt to taste. When the water starts boiling add rice and cook 50% until the rice is half cooked and water evaporates. Remove from the pan and keep aside.

When the pressure goes down from the cooker remove the mutton spices mix. Also mix the food color or saffron in 1/4 cup milk.

In the thick bottomed pan, add a layer of mutton-spices mix and then a layer of rice, half the food color and then again a layer of mutton-spices mix, then the remaining rice and sprinkle the remaining food color on top.


Cook on low heat for 45 minutes keeping the lid tightly closed. Decorate with caramelized onion.

Serve with boiled egg and raitha.