Ingredients :
Meat - 1 KG Boneless
Basmati Rice - 1/2kg
Onion - 2 Big
Lime Juice - 1/4 Cup
Curd - 500 GM
Ginger Garlic Paste - 4-6 Tsp.
Red Chilli Powder - 1/2 Tsp.
Green Chilli - 4-6 grind into fine past
Shazeera - A Pinch of Shazeera
Clove - 1-2
Cinamon - 1-2
Cardamon - 2-3
Cumminseed - 10 gms
Coriander Leaves - A bunch finely chopped
Mint leaves - 8-10 sticks - Plucked only leaves
Safron - 2 pinch of safron, immerse in water Safron color - A pinch of color liquified with water
Ghee - 2 Tsp.
Oil - 2 Cup oil
Salt - To taste
Method :- Cut the meat into 4' square pieces
- Wash mutton and take it in a vessel.
- Add ginger garlic paste to the washed meat and Marinate it for 1 hour
- While marinating you cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown
- Now remove the golden brown onions from the oil and spread it on the plate, when it cool then crush it with your hand
- Now add the curd 3/4 part of crushed fried onion, Red chilli powder, Green chilli paste, Cinamon, Cardamon, Shazeera, Clove, Coriander leaves,cumin seed,Mint leaves and safron water, salt to taste and remaining part of the oil into this marinated meat and leave for one hour
- After one hour take basmati rice wash and now pour water into the rice as you cook it and add one tea spoon salt.
- Now put on flame but when rice start cooking when the rice becomes half cooked. Then remove it flame. Drain out the water completely.
- Now spread this half cooked rice on the marinated meat. Upon the rice layer you spread lime juice, saffron color and ghee and remaining part of the crushed onion. Now cover the utensil with lid tightly.
- Keep it on a very low flame After 1/2 hour to 45 min exactly and take it out from the flame. Now your delicious tasty Hyderabadi Biryani is ready to eat.
- Serve hot with curd chutney or with Bagare Baigan Curry.
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