Hyderabadi Mutton Biryani Recipe ....................................
Hyderabadi mutton biryani is a very tasty and famous dish. It is a form of biryani from Hyderabad. Hyderabadi biryani is two types 1- The kacchi (raw) Britani, 2- pakki (cooked) biryani. I present kacchi biryani recipe here. The kacchi biryani is prepared with mutton marinated with spices over night. The mutton is placed bellow the layer of basmati rice and cooked on dum. The vessel is wrapped with dough or foil so that the steam cannot escape. Mostly dum is done using charcoal but as this is a homemade biryani so have to place the biryani vessel on an old tawa (pan). 1 st place an old tawa on the flame then let it heat for 5 mints then place the biryani vessel and let the flame be high for 10 mints. Then low the flame and let the vessel stay on tawa for 45 mints. Biryani will be perfect if cooked in this way. Now step by step details recipe with pictures given bellow for you.
Ingredients:...
For mutton marination:...
1- mutton - 700 gm
2- yogurt - 250 gm
3- ginger garlic paste - 5 tsp.
4- Cumin powder - 1 tsp
5- garam masala powder - 1 tsp
6- mints leaves and coriander leaves - few
(a bunch each).
7- coriander powder - 1 tsp
8- green chilli crushed - 5
9- turmeric powder - 1 tsp
10- salt - 1 tsp
11- red chilli powder - 1 tsp
12- fried onions - 2 medium size
13- lime juice - 4 tsp
14- oil - 5 tbsp
15- raw papaya paste - 2 tbsp
For Rice Preparation :---
1- basmati Rice - 500 gm
2- water - 4 ltr
3- cinnamon sticks - 3
4- caraway seeds - 1 tsp
5 - cloves- 5
6- bay leaves - 4
7- salt - 4 tsp
8- oil - 3 tsp
9- lemon juice - 2 tsp
For saffron milk :---
1- saffron - 1 pinch
2- milk - 2 tbsp (warm)
Other Ingredients :---
1- ghee - 2 tsp
2- cashwe - few
For fried onions :---
1- onion sliced - 2 cup
2- oil / ghee - 2 tbsp
How to make Hyderabadi mutton biryani:---
Processing :-----
Preparing saffron milk :---
Soak saffron in warm milk for half an hour.
Related recipe -----
chicken biryani recipe in bengali
Preparing fried onion ( barista):---
Take a pan, put it on high flame and add oil / ghee. Once oil is hot add sliced onions and stir it.
when it looks light brown take out and keep it aside. Now the fried onions is ready, it's called Barista.
Mutton marination :---
Take a bowl add mutton, yogurt, ginger garlic paste, black pepper powder, coriander powder, cumin powder, crushed fried onions, salt, few coriander leaves and mint leaves, raw papaya paste (use raw papaya paste to soften the mutton pieces and must be used in hyderabadi mutton biryani) ,red chilli powder, turmeric powder, garam masala powder, crushed green chilli, lemon juice and finally add oil.
Now mix all these things well.
Now rest it to marinate for 4 hours or entire night in refrigerator. If you rest it for whole night it would be more tasty.
Rice preparation :---
Wash and soak the basmoti rice in water for two hours. 
Next step is boil the rice. So take a pan and add 4 ltr water, karaway seeds, bay leaves, cinnamon stick, cardamom, cloves, lemon juice, oil, salt and mix it well. Then boil the water and once it starts boiling add soaked rice and mix it on high flame. Cook it till the rice 80% done.
20% gets cooked in dum. Then strain the excess water. Now boiled basmati rice is ready.
Keep it aside.
Layering :-----
In a vessel place 1 St layer of boiled rice on marinated mutton. Then add fried onions, fried kashws, few mint and coriander leaves, saffron mixed milk. Now add another layer of rice on it. Then add again ghee, fried onions, kashws fried, few mint and coriander leaves, saffron milk. Now layering and garnishing is completed.
For dum :---
Seal the biryani vessel with aluminium foil. Marinated mutton gets cooked well during dum. This is kacchi akhni biryani because we cooked raw mutton under dum. Now on high flame heat an old tawa for 5 mints then place the biryani vessel on it. Let the flame be high for 10 mints. Heat enters through tawa into the vessel. After 10 mints reduce the flame and close the lid. In low flame we cook the biryani for 45 mints. Do not open the lid. This is called cooking under dum. After 45 mints open the lid and
Serve it with raita .
Hyderabadi Mutton Biryani Recipe ......................................
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