Hyderabadi Mutton Biryani

As I mentioned in my earlier posts, Biryani can be cooked in two ways. One is the raw meat method in which the rice and the meat is cooked together in layers, and the other is cooked meat method in which pre-cooked meat and rice are cooked together in layers. I follow the raw meat method for Chicken Biryani and Shrimp Biryani, and pre-cooked method for mutton biryani. Here is the recipe for mutton biryani…

Total Time: 1 hours
Preparation Time: 30 minutes (excludes marination time)
Baking Time: 30 minutes
Serves: 4-5

Ingredients:

• Marinade
  • 2 lbs Goat meat cut into pieces
  • ¾ – 1 cup yogurt
  • 2 tbsp Ginger Garlic Paste
  • 2 tsp Chili Powder
  • 14 small Chilies split into two (adjust to your taste)
  • 1 cup chopped Mint Leaves
  • 1 cup chopped Cilantro
  • Salt to Taste (sufficient for the meat)
  • Garam Masala Powder
    • 10 Pepper Corns
    • 10 Coves
    • ½ tsp Cardamom Seeds
    • ½ tsp Sahajeera or Black Cumin
    • 1” Cinnamon Stick
• 1 Large Onion sliced
• 1 Lime
• 1 cup Oil (can use half oil and half ghee)
• ½ tsp of saffron strands
• ½ cup milk
• 4 cups Basmati Rice soaked for 30 minutes (rice cooker measuring cup) 
• Spices for boiling rice
  • 6 Cardamoms
  • 3 Cloves
  • 2 Bay Leaves
  • 1 Bay Flower or Biryani Flower
  • 1 tsp Sahajeera
  • ½ tsp Ginger Garlic Paste
  • 1 tbsp of Oil
  • First Full of Salt

Method:

• Clean and cut the goat meat.
• Grind all the ingredients listed under garam masala to a fine powder.
• Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
• Cook the meat with ½ the oil in a pressure cooker. Don’t add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
• Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid all the cooking odor when cooking on stove top.
• Squeeze the lime juice on the meat and mix well.
• In a pan, heat oil and fry the onions until light golden brown.
• Soak saffron in hot milk.
• In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
• Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
• Preheat the oven to 400 degrees F.
• Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
• Bake the biryani for 10 minutes on 400 degrees F and 20 minutes on 350 degrees F.
• Mix the rice and serve it hot with raita or chicken shorva /mutton shorva

This is my entry for RCI: Authentic Hyderabadi Cuisine hosted by Mona.

I am also sending it to Rice Mela.

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