How to make Hyderabadi Mutton Biryani At Home | मटन बिरयानी

How to make Hyderabadi Mutton Biryani At Home | मटन बिरयानी #eidspecialrecipe #biryanirecipe



Portions serving: 8-9 pax
Preparation time: 7-8 hours
Cooking time: 1 hour

Ingredients:

Mutton biryani cut 1 kg
Onion 7-8 pcs
Oil 1 cup
Raw papaya 1 pc
Green chilli 2 pcs
Salt 1 ½ tbsp
Ginger & garlic paste 2 tbsp
Kashmiri chilli powder ½ tbsp
Turmeric powder 1 tsp
Yellow chilli powder 1 tbsp
Biryani masala 3 tbsp
Curd 2 cups
Mint leaves handful
Ginger juliennes 1 tbsp
Coriander chopped 1 tbsp
Green chilli slits 1 tbsp
Basmati rice 900 gms
Ghee 1 tbsp
Bayleaf 2 pcs
Mace 1 pc
Cinnamon 1 inch
Black cardamom 2 pcs
Green cardamom 4-5 pcs
Cloves 5-7 pcs
Black pepper 8-10 pcs
Dough 1 cup
Rogan 2 tbsp
Water as needed

Biryani masala:
Cinnamon 1 inch
Black cardamom 3 pcs
Cloves 10-12
Nutmeg ½ pc
Mace 2 pcs
Black pepper 20-25 pcs
Green cardamom 6 pcs
Shahi jeera 1 tsp

Burani raita:
Curd 1½ cup
Salt ½ tsp
Red chilli powder 1 tsp
Fried garlic ¼ cup

Method:

Biryani masala:
Take a mixer jar, add cinnamon, black cardamom, cloves, nutmeg, mace, black pepper, green cardamom, shahi jeera and grind it to fine powder.
You can store it in an airtight container.

Burani raita:
Take curd in a bowl, add salt, red chilli powder, fried garlic and mix it well.
Burani raita is ready. Set it aside.

Biryani:
Peel & cut onion into fine slices.
Now add some salt to the sliced onion and nicely mix it.
Heat oil in a pan, add sliced onion and shallow fry them on medium to low heat.
Once they are light golden brown, remove them on a tissue paper, spread and let the excess oil drain off.
Peel the raw papaya, wash the skin and add it to the mixer jar.
Add green chilli, onion, water and make a paste of it. Set it aside.

Now, take a thick bottom pan or lagan, mutton, ginger & garlic paste, papaya skin paste, salt, kashmiri chilli powder, turmeric powder, yellow chilli powder, biryani masala and mix it.
Then add curd, mint leaves, ginger juliennes, coriander chopped, green chilli slit, fried onion (barista), leftover onion fried oil, mix and nicely massage them.
Keep the marinated mutton aside for 6-7 hours.

For rice:
Wash and soak basmati rice for 30 mins.
Boil water, add ghee, bayleaf, mace, cinnamon, black cardamom, green cardamom, cloves, black pepper and boil it for 5 mins.
Remove whole spices and add soaked rice, salt and cook it in stages.

Once the rice is cooked for 3 minutes, remove ⅓ part and apply it on the marinated mutton.
Spread it evenly, then add some ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes and some rice stock.
Now after 6 mins of rice cooking, remove half of the rice and transfer it over the previous layered rice in a lagan.
Repeat the procedure of adding, ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes & very little rice stock.
When the rice is cooked for 9 mins, strain all the rice and add it to the lagan.
Finally, top it up with ghee, barista, mint leaves, biryani masala, ginger juliennes and drizzle rogan.
Now, take a dough, roll it into a cylindrical shape like a pipe, apply it on the edges of the lagan and place the lid.
Press the lid and seal it to the lagan.
Heat a flat pan and place the lagan on it.
Cook the biryani on medium to low flame for 25-30 mins.
Once it's cooked on dum for 40 mins, allow it to rest for 5-10 mins.
Biryani is ready to serve.
Open the lid, remove the dough and discard it.
Remove the biryani on a serving plate and serve it burani raita.


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