Biryani has bah-zillions of fans all around the world, who even find their joy in writing and singing rhapsodies and hymns about it. Biryani was brought to the India by Muslim travelers and merchants. The word ‘biryani comes from the Persian word ‘birian’ which means ‘fried or roasted’. In India, you can get a lot of varieties in biryanis .Hyderabadi Biryani, Awadhi Biryani, Tahari biryani, Calcutta Biryani, Memoni Biryani, Sindhi Biryani, are a few of them. Tahari biryani is a vegetarian biryani most popular in India and Pakistan.In all kind of biryani, Hydrabadi is the richest in case of variety. Biryanis from Nizam’s kitchen have 49 varieties which include biryanis made with fish, quail, shrimp, hare and deer. Hydrabadi biryanis are of two kinds, 'Kacchi and ‘pakki’ biryanis. So, it’s time for a fiesta and we go exploring the delicious mutton biryani recipe. Read on to know how to make lip-smacking mutton biriyani.
Mutton Biryani Recipe
- 1 kg Mutton (cleaned and cut into pieces)
- Few flakes garlic
- 2 cups Basmati Rice
- 1 inch stick Cinnamon
- 3 tsp Coriander Powder
- 3 Green Chilies
- Dried coconut
- 1 tsp Chili Powder
- 1 inch piece Ginger
- 1 tsp Poppy Seeds
- 1 cup Onion (chopped)
- 2 Bay leaves
- 3 Peppercorns Cloves
- 3 Cardamoms Cloves
- 1 cup Curd
- 1/2 cup Onion
- 8 tbsp Fat
- Salt to taste
- Wash the meat properly. One should be very concerned about hygiene when it comes to meat. Then marinate the mutton meat in curd taken in a bowl.
- Make a fine powder with cinnamon, Roast cardamom, peppercorns cloves.
- Ginger, green and red chilies, half the onions, garlic and dried kernel of the coconut have to be fried.
- You can now heat fat in a pan. Add chopped onions and ground spices to it.
- Onions should be fried until they turn golden brown.
- Add some ground spices and wait a little for them to be fried
- Now you can add meat and ground poppy seeds or powder. Fry it well.
- Salt should be added after that with remaining curd. Wait for the meat to be cooked tender.
- After adding the powdered spices to it and take it out from the flame.
- Fry remaining onions in fat in a separate pan.
- Bay leaves and cloves can be added now. Fry for sometime
- Add rice to the pan.
- Fry for another few minutes.
- If you want salt a bit more, you can add it in this stage and make the quantity of water double.
- Take the pan out from the flame when rice gets cooked and no moisture is left.
- Lay some of the cooked rice in a pan and sprinkle saffron water over it.
- Now you can place the meat over it and cover it with rice layer once again.
- You can add a little more fried onions and nuts now and your biriyani is ready to hog!