Mutton Biryani

Hyderabadi Biryani is that iconic delicacy which is loved by every non vegetarian. Today On the second day of 2022,being a Sunday, made Mutton Biryani for husband. This recipe is so perfect that husband was quite amazed and said he would repeat it for dinner too! That is a miracle! As my husband never likes to eat leftovers even after 2 days,leave alone the same day!!

This aromatic biryani is pakke gosht ki biryani and relatively easy and simple to assemble, but don't go on it's easy method, the aroma and taste of this Hyderabadi Biryani is capable of beating the original Hyderabadi Biryani available in the city! Don't believe,  O. K. You have to make it first to believe.

Part One (Story)

 Hyderabadi Biryani is such an iconic dish in India which needs no introduction.  A walk down any Hyderabadi street will show eateries and takeaways with the word "Biryani". Mention it to anyone and their eyes will light up. It is Hyderabad's all time favorite dish.

The famous Hyderabadi Biryani came into being after Emperor Aurangzeb appointed Niza-Ul-Mulk as the new ruler of Hyderabad. It is believed that his chefs created almost 50 different versions that used fish, shrimp, quail, deer, and even hare meat. The aromatic saffron is the star of this dish. 

 The Falaknama Palace at Hyderabad has the largest dining table in the world. 

Hyderabadi Biryani, as any other Biryani, can be cooked as "Pakki" Or "Kacchi" both. Most people are comfortable in making "pakki" Biryani. Pakki Biryani is less hassle free and this method is simple but result is extra-ordinary. Ki

Part Two (Recipe)

This recipe I found as a clipping in an old notebook of mine. And I'm glad I decided to try this one. So let's start.

 Ingredients:

    1-Mutton pieces- 4 (I took 2 bone in and 2 boneless as I was making for one person).

    2- Basmati Rice good quality

-1/3 cup

    3-Ghee or clarified butter-1 tbsp.

    4-Refined oil or Dalda-1/4 cup

    5-Coriander leaves-1 bunch (Half cup)

    6-Mint leaves-1 bunch(Half cup)

    7-Green chillies-3-4 slit

    8-Ginger- garlic paste-1 tbsp. (Fresh is the best).

    9-Red onion-3 large (Thinly sliced)

    10-Bay leaves-1

    11-All spice Or Kabobchini- 1

    12-Black cardamom-1 or 2 small

    13-Green cardamom-5-6 + Green cardamom powder-1/2 tsp.

   14- Nutmeg grated-1/8 tsp.

   15- Black cumin or shahjeera-1 tsp.

   16- Star anise or chakri phool-1/2 (Must for Biryani)

   17- Red chilli powder-1 heaped tsp.

   18- Salt

   19- Garam masala-3/4 tsp.  

   20- Cloves-3

    21- Mace-1/4 pod

    22-Cinnamon-1" piece

    23-Cumin powder-1/4 tsp.

    24-Coriander powder-1 heaped tsp. 

    25-Tomato-1/2 in thin slices

   26- Curd-1/2 cup

   27- Lime or lemon-1/2 

   28- Saffron-5-7 threads soaked in 2 tsp. milk

   29- Bush's Orange color-1/4 tsp soaked in 1 tsp. water

Method:

    1-Soak rice for 2 -3 hours.

    2-Wash  mutton thouroughly and drain the water.

    3-In a pot,heat ghee and oil and when hot, add thinly sliced onion.

   4- Fry crisp on high flame and take out one fourth portion.

    5-Add cinnamon and half of green cardamom and stir the onion.

   6- Add ginger garlic paste and keep stirring.

    7-Now add mutton pieces and seer on high flame. 

   8- Add all the spices and bay leaf except star anise and remaining green cardamom wholes.

   9- Add salt also.

   10-  Add tomato and curd.

   11- Also at this time

   12- Add lime or lemon juice.

    13-Also add green coriander,mint and green chillies.

    14- Cook till done. I pressure cooked till 2 whistles, then opened the lid and bhuno a little. Don't dry up masala.

    15-Boil water for rice adding green cardamoms and star anise.

    16-Add rice in boiling water,cook for 5 minutes.

   17- Rice will be cooked 75 percent,drain the water reserving some if needed later.

  18-  In a thick bottomed large pot,spread a layer of cooked Basmati rice.

  19-  Add saffron milk.

   20-  Spread mutton and add masala of yakhani on top of it.

   21- Add another layer of rice and spread fried onion on top of it.

   22- Make few holes with help of knife and pour orange color water into it.

   23- I needed no water but if you feel your rice will not be done nicely,just pour 1/4 cup of water evenly,seal with aata dough or aluminum foil and cook on high for 5 minutes, then turn the heat on low and cook for 10 minutes on lowest setting of your stove.

   24- Open carefully and serve with raita and onion wedges. 

Note: I forgot to add garam masala, yet it turned out very yummy. Also, this time I marinated mutton overnight with 1 tsp. Curd and ginger garlic paste, salt and 1 tsp. Desi ghee. 

This overnight marination turned pieces moist and juicy, so if you are marinating, skip adding ginger garlic paste while bhunoing and cut curd quantities of  curd a little too.