Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is rightly referred to as a dish fit for a king.
Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India.
1 kg. Mutton
Fried Onion Paste
2 cups yogurt/curd
½ tsp. Turmeric Powder
2 tbsp. Red Chilli Powder
Finely Chopped Coriander
Finely Chopped Mint Leaves
Garam Masala Powder
½ Lemon Juice
Salt as per taste
For Garam Masala Powder:-
3 litres water
½ kg. Long Grain Rice/Basmati Rice (Soaked in water for 15 minutes)
2 tsp. Salt
For cooking Biryani:-
Chopped & Fried Potatoes
Saffron in warm milk
Take ginger, garlic, green chillies and water in a grinder and make a paste. Keep aside some fried onions for garnish and make a paste of the rest. Take Green Cardamoms, Black Cardamoms, Black Pepper, Cloves, Cinammon Sticks and Cumin Seeds in a grinder and make a fine Garam Masala powder. Add the ginger-garlic-green chillies paste, yogurt, turmeric powder, chilli powder, coriander, mint leaves and the freshly ground garam masala powder to the mutton pieces. Mix all these ingredients nicely with your hands. Now add the fried onion paste and mix everything again properly.
Cooking the meat:-
Add some water and cook the marinated mutton in a pressure cooker for 3 whistles and cook on a low flame for 20 minutes.
Cooking the rice:-
Take water in a vessel and add bay leaves, cinammon sticks, green cardamoms, cloves and salt. Bring this water to a boil and add the soaked rice to it. Cook this rice till it’s ¾ or 75% done i.e. 10-12 minutes. Drain excess water and let the cooked rice cool down in a large dish.
Apply 1 tsp of salt to the sliced onions and keep aside for 15 minutes and then deep fry them till they turn golden. Once cooled, crush the fried onions with your finger tips.
Smear some ghee on a heavy-bottomed broad based pan and layer it with half the quantity of the partially coooked rice. Thean add the cooked mutton gravy. Add the fried potatoes followed by a layer of the rest of the partially cooked rice. Pour the saffron and milk mixture on top of the rice. Add ghee and garnish with mint leaves, coriander leaves and fried onions. Now stick the chapati dough to the edges of the pan and create a seal. Keep the lid on the pan and let the biryani cook for 20-25 minutes.
Remove the lid carefully and your delicious Biryani is ready to be served!
Let us know in the comments section how your Biryani turned out. Stay tuned for more Masala Trails with Smita Deo…and most importantly, KEEP COOKING!
Watch 5 Types of Biryani Raitas, here- https://youtu.be/hf_7IyLAzis
Host : Smita Deo
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Hyderabadi biryani is a variety of biryani from Hyderabad, India.It is prepared from rice using the dum method of cooking, and is a common feature in Hyderabadi weddings.
Hyderabadi biryani is generally believed to have originated in the kitchens of the Nizam of Hyderabad,of the historic Hyderabad State, as a blend of Mughlai and Iranian cuisine.Hyderabadi biryani is a staple of Indian cuisine