Friday, November 7, 2014

Hyderabadi Mutton Biryani (kachchi Yaqni)



Ingredients for mutton marination:
Mutton 1kg
Ginger garlic paste 2tbsp
Salt to taste
Onions fried golden brown 1cup
Green chilli 6-7 paste 
Turmeric pdr 1tsp
Red chilli pdr 3-4tsp
Curd 1-1/2cups
Garam masala pdr 1tsp 
Shah zeera 1/2tsp
Few strands of Saffron 
Lemon juice 2tbsp
Coriander chopped 2tbsp
Mint leaves chopped 2tbsp
Oil 1cup
Meat tenderizer 1tsp full or raw Papaya paste 2tbsp

Ingredients for Rice:
Basmati rice 5cups
Shah zeera 1tbsp
5-6 cardamoms
2-3 cinnamon sticks
Cloves 4-6
Salt to taste


Other Ingredients;
Coriander chopped 2tbsp
Mint leaves chopped 2tbsp
Yellow saffron color 
1/2 cup fried onions crushed slightly 
1/4 cup milk in which soak few strands of Saffron
2tbsp ghee

Method:
In a big heavy bottomed vessel/non-stick pan add mutton and all the other marination ingredients mentioned above, mix well.
Cover and leave in the fridge overnight. 
Wash the rice and soak in the water for about 1hour.
In another large pot pour in water along with cloves, cardamoms, cinnamon sticks, Shah zeera and salt. Let it come to a boil, add the rice and cook until it is half done. Drain the rice and keep aside!
Spread this drained half-cooked rice over the marinated mutton. 
Spread evenly chopped coriander & mint leaves, fried onions, yellow saffron color, ghee and saffron soaked milk.
Cover the vessel tightly with aluminum foil, and place a heavy weight over the lid, so that no steam can escape which formed inside!
Cook the rice on high flame for 8-10mins.
Now place the biryani vessel on a iron tawa and let it cook on low flame for about 25mins! Do not open the lid immediately, let the dish rest for more 15mins.
Serve hot with Baghara Baingan, dahi ki chutney(raita) or mirchiyo ka saalan!!


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