HYDERABAD BIRIYANI
INGREDIENTS
- Mutton – 1 kg
- Lime juice – ½ lime
- Papaya – 1 piece
- Salt and pepper – to taste
- Garlic – 8 cloves
- Chillies – 4 nos
- Ginger – 1 nos
- Curd – 2 cups
- Rice – ½ kg
- Pepper corn -1 tsp
- Cloves – 10 nos
- Cinnamon – 2 nos
- Fennel – 1 tsp
- Onion – 3 nos
- Milk – ½ cup
- Saffron – few
- Ghee – ¼ cup
- Mint leaves – ½ cup
- Coriander leaves – ¼ cup
- Garam masala – 1tsp
METHOD
- Grind all the ingredients from 3 to 7
- Marinate mutton with ground masala , lime juice ,curd ,coriander leaves , mint leaves , garam masala , salt and pepper for about 8 hours.
- par boil rice with ingredients from 10 to 13 , add enough salt. strain and keep it aside.
- Heat milk and soak saffron in it.
- In a heavy bottom vessel , heat ghee and sauté onion until golden brown. Remove onion from the ghee. Switch off the fire. Now arrange the marinated mutton at the bottom of the vessel. on top spread rice , then fried onion saffron milk. Pour ¼ cup of ghee on top if necessary.
- Take a clean muslin and dampen it with 3 tbs of rose water. spread the cloth on top of rice . seal the vessel with wheat dough . cook for 40 to 50 minutes.
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