Hyderabadi Biryani With Basmati Rice (Mutton & Chicken)
Hyderabadi Biryani is one of the most authentic and traditional dishes from the hyderabadi cuisine.The succulent pieces of mutton are marinated in a perfect blend of aromatic spices and herbs which not only add to the taste, but also the flavors and texture. Serve it along with onion raita for a sunday meal.
Hyderabadi Biryani is one of the most authentic and traditional dishes from the hyderabadi cuisine. This biryani recipe is an adaptation and tastes just as delicious as the one that you get in a traditional home. The succulent pieces of mutton are marinated in a perfect blend of aromatic spices and herbs which not only add to the taste, but also the flavors and texture.
The addition of Kohinoor Gold Basmati rice which is 24 months Naturally Aged Pure & Authentic Basmati rice makes the dish really special. Kohinoor Gold Basmati Rice is Extra Long & Fluffy and gets properly separated post cooking with its subtle Basmati aroma, makes it the perfect rice for this extraordinary dish, the Hyderabadi Biryani.
Serve the Hyderabadi Biryani along with Bagara Baingan and Tomato Onion Cucumber Raita Recipe for a wholesome lunch on a Sunday with family and friends.
Other Biryani recipes that you can try are:
45 M
60 M
105 M
3-4 Servings
Ingredients
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Ingredients For Marinating Mutton
- 500 grams Mutton , mix of bone and chops or 500 grams Chicken
- 4 Onions , thinly sliced
- 10 cloves Garlic
- 3 inch Ginger
- 4 Green Chillies
- 1 teaspoon Turmeric powder (Haldi)
- 1-1/2 teaspoon Red Chilli powder
- 3 Cinnamon Stick (Dalchini) , small
- 4 Cloves (Laung)
- 4 Cardamom (Elaichi) Pods/Seeds
- 1 teaspoon Ajwain (Carom seeds)
- 1 tablespoon Whole Black Peppercorns
- 1 Mint Leaves (Pudina) , a large bunch
- 1/2 cup Curd (Dahi / Yogurt)
- Salt , to taste
- Oil , for cooking Ingredients for Rice (Biryani)
- 2 cups Basmati rice
- Few Saffron strands , soaked in 1/2 cup warm milk
- 4 Bay leaves (tej patta) , torn
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 Cloves (Laung)
- 1 inch Cinnamon Stick (Dalchini)
- 1/2 teaspoon Ajwain (Carom seeds)
- 4 tablespoons Ghee Ingredients for garnish
- 4 Onions , thinly sliced and caramelized
- Coriander (Dhania) Leaves , a bunch, finely chopped
How to make Hyderabadi Biryani With Basmati Rice (Mutton & Chicken)
To begin making the Hyderabadi Mutton Gosht Biryani, you will first get all the ingredients ready and keep them handy. Then we will proceed to marination of the mutton and then finally cooking the Biryani.
First we will fry the onions. Take the 4 large sliced onions for marination and place it in a preheated kadai with 2 teaspoons of oil.
Saute the onions on low to medium heat until the onions are caramelized.
This process takes about 20 to 25 minutes. Once the onions are caramelized. Keep this aside
Make a paste of ginger, garlic and green chilies either in a mixer grinder or in a pestle and mortar and keep aside.
The next step is to make the spice powder. Dry roast the cardamom, cinnamon, cloves, shahi jeera, peppercorns in a pan for a few seconds until you can smell the aromas of spices coming through. Once done, turn off the heat and allow it to cool for a few minutes an grind into a fine powder. Keep aside.
In a small mixing bowl, add the onions, yogurt, spice powder, chili powder, turmeric powder, ginger garlic paste, salt, chopped mint leaves and mix well. This is the marination mixture.
In a large bowl, place the cleaned chopped mutton/chicken along with bones. Add the marinade mixture and toss well to coat the chicken/mutton in the mixture. Set the chicken/mutton aside for 3 to 4 hours to marinate well in the spices.
Soak the Kohinoor Gold Basmati rice for about 30 minutes in water. Drain and keep aside.
Heat 2 tablespoons of ghee in a large cooking pot over medium heat. Add the spices and the drained rice along with 3 cups of water, salt and bring to a brisk boil. Cook until the rice is three fourth done. We will be cooking the rice along with the mutton in the next step. Keep this partially cooked rice aside.
The next step is to cook the mutton/cicken and then combine it with the Kohinoor Gold Basmati rice and make the Biryani.
Heat 2 tablespoons of ghee in a large pan. Note that the pan should be large enough to cook both the mutton and the rice together.
Add the marinated mutton/chicken, stir and cook on medium heat a couple of minutes. Once you notice the mutton getting heated up, turn the heat to low, cover the pan and allow the mutton/chicken to cook until it is almost done. (Keep in mind that the chicken takes less time to cook as compared to Mutton)
Once the chicken/mutton is almost done, transfer to a plate while to proceed to layer the rice and mutton to cook them together.
Add a couple of tablespoons of ghee to the pan and spread half the rice in the bottom layer.
Spread the chicken/mutton over the rice and sprinkle coriander leaves over it. Finally spread the remaining rice and pour the saffron milk over the rice. Cover the pan, keep the heat to low and and cook for about 15 to 20 minutes until you notice the rice is cooked through and looks fluffy.
Once done, turn off the heat and allow the Hyderabadi Biryani to rest in the pan for another 10 minutes. The Biryani will continue to absorb the flavors in the heat.
Finally, when you are ready to serve, give the Biryani a stir and serve.
Serve the Hyderabadi Biryani along with Bagara Baingan and Tomato Onion Cucumber Raita Recipe for a wholesome lunch on a Sunday with family and friends.
