Homemade Hyderabadi Mutton Biryani

Recipe Credit - Femina Magazine July 28, 2010 & Chef Vishal Kunwar Singh, Chef de cuisine, Sahara Star

This rich Hyderabadi wonder is royal nizami food at its finest. Tender meat, flavored with exquisitely aromatic whole spices, and cooked with fragrant basmati.

Must try ..

300 g onions, sliced
75 ml oil
200 ml yogurt/ curd
2 teaspoon ginger - garlic paste ( fresh and homemade )
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
25 g coriander leaves
10 g mint leaves
2 green chillies
Juice of 2 lemon
1/2 teaspoon green cardamom powder
3 cloves
1/2 teaspoon cinnamon powder
1/2 teaspoon mace ( javitri ) powder
1 teaspoon garam masala powder
1 teaspoon caraway seeds
1/2 teaspoon black pepper powder
3/4 teaspoon salt ( or to taste )
500 g mutton chops, washed and drained

4 black cardamom
3 cloves
1 bay leaf
1/2 teaspoon fennel seeds
1/2 teaspoon salt
2 cups ( 400 g ) basmati rice
5 cups water
1/2 teaspoon ghee

1/2 teaspoon saffron, diluted in 1/4 cup ( 45 ml ) milk
1 tablespoon ghee

Fry onions in oil till golden brown. when cool, crush and set aside.

Blend the remaining ingredients with half of fried and crushed onions and rub this marinade on the meat. Set aside for 30 minutes.

Put marinated meat in heavy bottomed pan. Keep stirring on medium heat till it comes to a boil. Cover and cook for 35 - 45 minutes or till done.

Put all spices and ghee in water and boil. Add rice, and drain when half done ( do not overcook rice. Each rice grain should be separated ).

Put the cooked meat in a large pan, and spread the parboiled rice over it. Drizzle saffron milk over it. Sprinkle reserved fried onion and ghee. Cover tightly and cook over low heat.

Or try this method

In a heavy - bottomed vessel or biryani pot, spread a layer of meat masala and half portion of cooked rice Make 2 layers with cooked rice and meat masala. Sprinkle 2 tablespoon ghee , saffron solution and reserved fried onion.

Cover with a tight lid. Seal with maida dough on the edges of the lid. Heat a heavy - bottomed iron kadai. Keep biryani pot over it. Cook on a low heat for 25 - 30 minutes. You can find a color change on the maida seal. Open the seal carefully. Serve with hot.