International Cuisine

Authentic Hyderabadi Mutton Biryani with Basmati Rice

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Hyderabadi Biryani with Basmati Rice (Mutton & Chicken)

Cuisine: Hyderabadi
Course: Lunch
Diet: Non-Vegetarian

Description:
Hyderabadi Biryani is a signature dish from the heart of Hyderabadi cuisine, known for its rich flavors and vibrant spices. This recipe is a perfect adaptation that captures the essence of traditional Hyderabadi biryani, featuring tender mutton or chicken marinated in aromatic spices and herbs. The combination of basmati rice, saffron, and delicate seasonings creates a feast for the senses.


Ingredients

For Marinating Mutton/Chicken

  • 500 grams Mutton (mix of bone and chops) or 500 grams Chicken
  • 4 Onions (thinly sliced)
  • 10 cloves Garlic
  • 3-inch piece Ginger
  • 4 Green Chillies
  • 1 tsp Turmeric powder (Haldi)
  • 1 ½ tsp Red Chilli powder
  • 3 small Cinnamon Sticks (Dalchini)
  • 4 Cloves (Laung)
  • 4 Cardamom (Elaichi) Pods/Seeds
  • 1 tsp Ajwain (Carom seeds)
  • 1 tbsp Whole Black Peppercorns
  • A large bunch of Mint Leaves (Pudina)
  • ½ cup Curd (Dahi / Yogurt)
  • Salt, to taste
  • Oil, for cooking

For Rice (Biryani)

  • 2 cups Basmati rice
  • Few Saffron strands (soaked in ½ cup warm milk)
  • 4 Bay leaves (Tej Patta), torn
  • 2 Cardamom Pods/Seeds (Elaichi)
  • 1 Clove (Laung)
  • 1-inch Cinnamon Stick (Dalchini)
  • ½ tsp Ajwain (Carom seeds)
  • 4 tbsp Ghee

For Garnish

  • 4 Onions (thinly sliced and caramelized)
  • A bunch of finely chopped Coriander (Dhania) leaves

Preparation Time: 45 minutes

Cooking Time: 60 minutes


Instructions

  1. Prepare the Mutton or Chicken Marinade:
    Begin by preparing the marinade for the mutton (or chicken). In a large bowl, combine the sliced onions, garlic, ginger, green chillies, turmeric powder, red chilli powder, cinnamon sticks, cloves, cardamom, ajwain, black peppercorns, mint leaves, curd, salt, and oil. Mix everything well, ensuring the meat is thoroughly coated with the marinade. Let it sit for at least 30 minutes to an hour, or preferably overnight for better absorption of flavors.

  2. Cook the Rice:
    Wash the basmati rice thoroughly until the water runs clear. In a large pot, bring water to a boil and add bay leaves, cardamom, cloves, cinnamon stick, and ajwain. Add the rice and cook it until it is 70% done (slightly firm to the bite). Drain the water and set the rice aside.

  3. Sauté and Layer:
    In a large, heavy-bottomed pot, heat ghee and sauté the marinated meat over medium heat. Stir occasionally, allowing the meat to cook through and absorb the spices. Once the meat is cooked, layer the partially cooked rice over it, spreading it evenly. Drizzle the saffron milk over the rice for an aromatic fragrance and vibrant color.

  4. Final Cooking (Dum):
    Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook the biryani on low heat for about 30 minutes to let the flavors meld together.

  5. Garnish and Serve:
    Once the biryani is done, gently fluff the rice with a fork. Garnish with caramelized onions and freshly chopped coriander leaves. Serve hot with raita or a side of salad.


Enjoy your delicious Hyderabadi Biryani with Basmati Rice, a delightful meal that will transport your taste buds to the vibrant streets of Hyderabad!

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