Perfect Hyderabadi Biriyani Calls For A Patient Chef
Basic Ingredients:
Basmati Rice – 1 kg
Salt - 2.5 tblspn
Mutton or Lamb – 1 kg with or without Bone
Salt – 2 tsp
Turmeric Powder – 1 tsp
Best Quality Homeground Meat Masala Powder:
Cinnamon Sticks
Mace 5 Nos.
Coriander Seeds - 1 table spoon
Star Anise - 5
Cloves – 10
Cumin Seeds – 1 table spoon
Ingredients For Masala:
Oil- 1/2 cup
Ghee – 4 table spoons
Onion - 5 large sliced fine
Ginger Garlic Paste – 5 table spoons
Briyani Leaf – 2 chopped
Turmeric Powder – 1 tea spoon
Chilli Powder – 1 table spoon
Cumin Powder – 1 tea spoon
Green Chillies – 10 slit
Tomatoes – 6 large chopped fine
Curd – 2 cups
Salt - 1 tea spoon
Ingredients For Topping:
Onions – Finely Sliced And Deep Fried
Cashews - 1 cup fried
Coriander Leaves And Mint Leaves – 1 cup finely chopped
Ghee – 3 table spoons
Cooking Method:
STEP 1:
Roast all the ingredients given in that list on low flame till it brings out the aroma. Grind and set aside.
STEP 2:
Cook the mutton pieces in a pressure cooker. Add salt and turmeric powder and cook till tender and simmer.
STEP 3:
Cook the rice just short of fully cooked.
STEP 4:
Fry sliced onions till light brown.
Add ginger garlic paste and saute.
Add spice powder and briyani leaf and mix thoroughly.
Add green chillies and tomato.
Cover and cook for 5 mins.
Add the curd and give a stir.
Add garam masala powder and salt and mix well.
Add the cooked mutton pieces with all the juice and mix well.
Cook at high heat till the gravy becomes thick.
STEP 5:
Split the masala into two bowls equally.
Spread one bowl of masala evenly in a large pot.
Add half of the cooked rice, chopped herbs, fried nuts, fried onions.
Add half of the masala again on top. Followed again by adding half of the cooked rice, chopped herbs, fried nuts, fried onions.
Top with few table spoons of ghee. Cover with a tight fitting lid and place on a low heat for 20 mins.
Turn off the heat and leave for 20 mins.
Open the lid and mixed well.
Serve with Salads, Lemon and Gravy.
