Dish of the royal kitchen came to India after Emperor Aurangzeb, Hyderabadi Biryani is one of the most aromatic Biryanis. Originating in the kitchen of the Nizams of Hyderabad, it has a blend of both Hyderabadi and Mughlai cuisines.
Hyderabadi mutton biryani is a dish that has gained immense popularity not only in India but around the world. This rich and flavorful dish has a unique blend of spices and flavors that make it a favorite among food lovers.
The origin of biryani dates back to the Mughal era when the dish was introduced in India by the Mughals. Hyderabad, known as the city of Nizams, has its own version of biryani that has become a staple in Hyderabadi cuisine.
Hyderabadi mutton biryani is made using tender mutton meat that is marinated with a blend of spices and then cooked with aromatic basmati rice. The meat is first cooked in a rich gravy made of onion, tomato, yogurt, and a special blend of spices. The rice is then cooked separately with whole spices such as cardamom, cinnamon, and cloves to add flavor to the dish.
Ingredients
- Basmati Rice
- Salt
- Mutton / Lamb
- Turmeric Powder
- Special Garam Masala Powder
- Oil & Ghee
- Onion
- Ginger Garlic Paste
- Curd
- Cashews
- Sultanas / Kishmish
- Coriander Leaves
- Mint Leaves
The meat and rice are then layered together and slow-cooked on dum, which is a traditional cooking method that involves sealing the pot with dough or cloth to retain moisture and flavor. The result is a fragrant and delicious biryani that is enjoyed by people of all ages.
Directions
- PRE PREPARATION
- Heat oil in a kadai. Add in sliced onions and fry onions till golden brown. Drain and set aside. Rinse and soak basmati rice for 1 hour. Chop up herbs like coriander and mint and set aside. Fry kishmish and cashews in ghee and set aside. Soak saffron and food colour in milk and set aside. Make sure you prepare the shahi garam masala powder as mentioned here.
- MARINATING MUTTON | LAMB
- Take mutton in a large bowl and add marinating ingredients and mix really well. Set aside to marinate for 1 hour to overnight. If marinating overnight put the bowl in fridge to marinate. Also remove the mutton from fridge 1 hour before cooking to bring it back to room temp.
- COOKING RICE FOR BIRYANI
- Now lets cook basmati rice. You need to cook the rice until it is 50 percent cooked. Bring large pot of water to a boil, add salt. Once the water starts to boil, add in drained soaked basmati rice. Cook for 3 to 4 mins till rice is 50% cooked. Don’t drain it, take it off the heat and immediately start the assembling of biryani.
- ASSEMBLING THE BIRYANI
- Take a large pot, You can use any biryani pot or dutch oven. add mutton spread it in the bottom. Now top with half of the rice, use a slotted spoon to drain the rice from the water and add it directly over the marinated mutton and spread evenly. Top with half of the fried onions, coriander and mint leaves. Top with more rice and top with fried onions, coriander and mint leaves. Sprinkle with fried cashews and kishmish. Add extracts over the rice. Pour the saffron milk over it also.
- HOW TO DUM COOK BIRYANI
- Seal the rim of the pot with a sticky atta dough. Place a lid. Press firmly to seal it well. Top with mortar and pestle or any heavy objects like a pot filled with some water. Cook on a very low heat for 45 mins. Once the time is up, remove the biryani from heat and set aside for 10 mins. Open the lid, fluff up the rice. Serve hot.
Hyderabadi mutton biryani is often served with raita, a yogurt-based condiment, and salan, a spicy curry made with peanuts and sesame seeds. This combination of flavors and textures makes the dish a complete meal in itself.
One of the unique features of Hyderabadi mutton biryani is the use of saffron, which gives the rice a rich golden color and adds a subtle flavor to the dish. The addition of fried onions and mint leaves on top of the biryani enhances its aroma and taste.
In conclusion, Hyderabadi mutton biryani is a delicious and flavorful dish that has gained immense popularity worldwide. Its unique blend of spices, tender meat, and fragrant rice make it a must-try for anyone who loves Indian cuisine. So, the next time you are in Hyderabad or any other Indian restaurant, do not forget to try this mouth-watering dish.
