Mutton Biryani Recipe Hyderabadi Style
Mutton Biryani Recipe Hyderabadi Style is one of the royal Moghul recipes specially carved from Nizams and nawabs of Hyderabad. Learn how to make Mutton Biryani Recipe with our step by step image instructions, tips to make perfection and a video.
You might have tried many variants of biryani recipes with chicken and seafood but this variant will make you fall in love with the flavour or with its aroma. When you follow all the tips and notes I have mentioned in this recipe you will make many tasty recipes.
We have followed the secret formula of layering flavoured rice, onions, mint and coriander leave on mutton mixture blended with spices. Usually adding 2 years old rice or flavouring rice with a blend of spices will enhance the flavour of the overall recipe.
The real secret behind the flavoured recipe is either using tender meat while marinating or making meat tender by adding few drops of alcohol or papaya grate. When we use perfect tender meat, it absorbs spices and releases them while cooking rice.
Tips to make Mutton Biryani Recipe:
- Based on the tenderness of the meat cooking time depends and the quantity of water also depends.
- Tender meat can be cooked in just 2 whistle blows and with 200 ml water, if not add more water and cook for more time.
- Cooking mutton for 5 minutes with a normal lid will let you know whether it’s tender or not, based on it calculate the cooking time.
- Make use of less oil for preparing to marinate and frying onions and use pure ghee while making Mutton Biryani elevate its flavour.
- Fry onions on low to medium flame so that they turn golden brown colour and crisp.
- Layering rice, onions, mint and coriander leaves will help absorb the flavours of them giving a nice aroma.
- If you feel the meat is not tender then go for dum biryani (the process of slow cooking with low flame and locking air either by keeping weight or sealing the vessel.)
- An alternate way of tenderizing meat is by adding raw papaya. Either we can add while cooking meat or by adding raw papaya grate while marinating.
You may also like to check other recipes:
Chicken Biryani in electric cooker and
Mutton Biryani Recipe Hyderabadi Style
Mutton Biryani Recipe is one royal Moghul recipes specially carved from Nizams and nawabs of Hyderabad.
Ingredients
- Mutton – 1 Kg.
- Basmati Rice – 1 Kg.
- Oil – required to deep fry onions.
- Onions – 1 bowl
- Turmeric powder – ½ tbsp.
- Salt – 4 tbsp.
- Kashmiri Red chilli powder – 2 ½ tbsp.
- Coriander powder – 1 tbsp.
- Garam masala powder – 1 tbsp.
- Ginger garlic paste – 2 tbsp.
- Curd – 1 cup
- Coriander leaves – ½ cup
- Mint leaves – ½ cup
- Lemon – 2 No.
- Ghee – 2 tbsp.
- Meat masala – 2 tbsp.
- Water – required to soak rice.
- Cinnamon sticks – 7 No.
- Cloves – 6 No.
- Green cardamoms – 7 No.
- Sayajeera – ¾ tbsp.
- Star anise – 2 No.
- Bay leaves – 6 No.
Instructions
Marinating or tenderising meat:
- To make fried onions, slice them into thin pieces.
- Add an adequate quantity of oil and fry onions on low to medium flame till they turn a golden brown colour.
- If they are not crisp, squeeze and drain excess oil and transfer them to another plate.
- Clean meat and put them in a large mixing bowl. Sprinkle spices and herbs to tenderise meat.
- Let’s start adding them, add turmeric powder, garam masala powder, red chilli powder, ginger garlic paste, coriander powder, curd, salt, mint and coriander leaves, fried onions, lemon extract and little ghee.
- Mix all ingredients and marinate for an hour with the lid covered and at room temperature.
- At the same time, clean and soak rice for 30 minutes by adding adequate water.
Flavouring Basmati Rice:
- Add 2 bowls or little more water in a vessel and lit the flame at high temperature.
- Put sayajeera, salt, cinnamon sticks, bay leaf, green cardamoms, cloves and oil. Close the lid and bring water to a boil.
- Once the water starts boiling add soaked rice and let it cook for a while till they are semi-cooked.
Preparing Layered Mutton Biryani Recipe:
- At the same time add oil in a pressure cooker, put green cardamoms, star anise, cinnamon sticks, sayajeera, cloves and bay leaves.
- Mix and add sliced onions and sauté for a while.
- Add marinated mutton and mix. Cook for 5 minutes without putting pressure cooker lid.
- Pour required water based on the quantity and tenderness of the meat.
- Pressure cook for 2 whistle blows on high flame if meat is tender or else cook on low to medium flame for 3 whistle blows.
- Open the lid when pressure cools down, check the tenderness of the meat, if you feel it needs to cook then cook for some more time.
- If it’s cooked, pour the meat mixture into a biryani handi put it on the stove.
- At the same time, rice might get cooked, check the status of rice by simply breaking rice grain with fingers.
- If rice is cooked, drain starch and put a portion of rice over meat and form the layer of it.
- Sprinkle fried onions, mint and coriander leaves as a layer. Repeat this process till the whole rice is layered.
- Top rice with little ghee and place the lid and slow cook over low flame for 15-20 minutes till rice is perfectly cooked.
Serve Mutton Biryani Recipe with boiled eggs and raita.
Recipe Video
How to make Mutton Biryani Recipe:
1. Heat oil in a pan and add thin slices of onions and fry till they turn a golden brown colour. Drain excess oil and transfer it to another plate. Keep aside.
Marinating or tenderizing meat:
2. Clean meat with water and drain excess water. Put it in a mixing bowl.
3. Sprinkle ½ tbsp. turmeric powder, 3 tbsp. salt, 2 ½ tbsp. red chilli powder and coriander powder.
4. Add garam masala powder, ginger garlic paste, curd and coriander leaves.
5. Put mint leaves, fried onions and lemon extract of 2 whole lemons.
6. Add 2 tbsp. ghee, meat or biryani masala and mix well. Marinate for an hour.
7. Pour basmati rice in a bowl and add adequate water to soak rice. Soak rice for 30 minutes.
8. Add little oil in a pressure cooker, 4 No. cinnamon sticks, cloves and green cardamoms.
9. Put sayajeera, star anise, bay leaves and 1 cup sliced onions.
10. Add marinated mutton to a pressure cooker and cook for 5 minutes till it starts boiling.
11. Pour little water (based on the age of mutton) and pressure cook for 2 whistle blows on high flame.
Flavouring Basmati Rice:
12. Boil water in a vessel and put 2 cinnamon sticks, ¼ tbsp. sayajeera, 4 No. cloves and 2 green cardamoms.
13. Add bay leaves, little oil, 1 tbsp. salt and bring water to boil with lid covered.
14. Put soaked rice in boiling water and semi cook rice.
15. Open the lid and check the mutton piece, if it’s cooked then transfer to the handi vessel or else cook further.
16. Check the status of the rice, if rice grain splits with the pressure of two fingers then rice is semi-cooked.
Preparing Layered Mutton Biryani Recipe:
17. Drain rice starch and put rice layer over mutton mix. Sprinkle fried onions, coriander leaves and mint leaves.
18. Put little ghee over rice and place the lid and cook for 15-20 minutes on low flame.
19. Once Mutton Biryani Recipe is done, open the lid and check the rice, if it dries then it’s cooked. Serve hot.
