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Hyderabadi Mutton Biryani Recipe

biriyani recipe photos

In India numerous recipes contemplate the lamb. One of these is the mutton biryani, in which flavoured rice accompanies the meat and vegetables is a dish ubiquitous not only in India but also in Bangladesh and Pakistan and its name comes from the Persian language in which beryan meant fried or toasted. There are different types of biryani, from vegetarian to which contemplates the use of chicken instead of mutton.

The recipe that we present is one of the classic mutton biryani with lamb, which you can then modify to your imagination. The unique dishes of Indian cuisine are also fine to keep the line despite what you may think, because of the abundance of spices which promotes digestion and then because a single dish satisfied immediately.

Hyderabadi Biryani is an Indian based dish made of basmati rice and meat of lamb or chicken. It is one of the most popular variants of Biryani, and was born in India in Andhra Pradesh, taking its name from the capital city of Hyderabad. The fusion cuisine of Mughal empire and Islamic cuisine and of Andhra, became part of the cuisine of the regents of the historical state of Hyderabad, the Nizam, gave birth to Hyderabadi Biryani.

The main ingredient is rice, with mainly basmati, to which are added to the meat, yogurt, onions, spices, lemon and saffron or turmeric. Depending on the type of meat dish takes to the West different names the most common is the mutton hence the name Mutton Biryani, while other times you use the meat of chicken hence the name Chicken Biryani.

The dish is then served with sauce dahi chutney, a chutney of mint, onions, yogurt and mirchi ka salan, curry sauce of chillies and green peanuts. You can also sometimes find the Baqarah baingan, curry sauce made ​​with eggplant fries and a salad of onions, carrots, cucumbers and slices of lemon.

The two variants are the most known Kacchi Hyderabadi Biryani and the Pakki Biryani. Kacchi Dum Biryani is prepared with meat previously marinade in a mixture of spices for one night and then moistened in the yogurt just before being cooked. The meat is then placed in a pot on a bed of basmati rice and then covered again with rice in order to stratify the area. Is then placed over the whole layer of batter of flour to seal the pot, called dum, which is placed directly on a brace of wood or coal. The process is particularly challenging because it requires a special attention to the time and temperature of cooking, in order to avoid an under or over-cooking of the meat.

For the Pakki biryani marinade is much shorter and the meat is cooked before being combined with the rice, and is then fired a second time along with it in a pot. In Pakki Yakhni, variant with a kind of sauce, all the ingredients are previously cooked before being added to the rice and baked a second time. The sauce is flavored with local spices such as nutmeg, scent and rose water and sometimes even with saffron and cardamom.

There is also a vegetarian version of the Pakki biryani, made ​​with carrots, peas, cauliflower and potatoes.

A long preparation for an outstanding result. This dish is usually cooked during major holidays and events. A delight for the palate that has the air of being out of our reach but it is not true! With the word biryani, in effect, means different preparations chicken, shrimp, vegetables to rice and spices. This recipe was created in the kitchens of the Moghul emperors.The Chicken Biryani Awadhi is a delicacy from Lucknow.

This recipe dates back to the Mughal period. Rice and meat are cooked separately and then layered, earning the name pakki Biryani. Down south also, there are some famous chicken recipes that you can not afford to ignore. The Hyderabadi Biryani is savored in all parts of India and forms an integral part of Indian cuisine. It is made of colorful and rich spices.

The Telangana cuisine and Mughlai cuisine blended in the kitchens of the Nizam for forming the Biriyani. The Vegetable Biryani looks like a preparation absolutely charming, typical of the Indian Territory, with rice and vegetables.

Calcutta overwhelms you with its intense noise and its smog, likewise destroys you for the smells of spices and daily life, that so far from our reality and you realize that all of the thoughts that you can do, there is not even one able to explain everything. What you see in their eyes is anything but defeat, sadness, resignation, fear and discomfort. They have dignity, strength, and a disarming smile. Their enthusiasm and excitement shines through at every blink of an eye. Calcutta is thus really the city of joy.

The calcutta biryani is yummy dish typical of Indian cuisine, made with basmati rice, and a number of intriguing spices, potatoes and chicken or mutton nuggets.

Prep Time: 30 mins ♥ Cook Time: 50 mins ♥ Total Time: 1 hrs 20 mins ♥ Yield: 4 servings

Nutrition facts per 100 gms: 180 calories, 4.6 grams fat


2 cups basmati rice
4 large pieces mutton
4 cardamom pods
1 inch cinnamon
1 tsp turmeric powder
1 tsp cumin seeds
4 cloves
1 tbsp ginger-garlic paste
1 green chilli
1 red chilli
2 onions
2 tbsp butter
1 cup curd
2 pinches saffron
1 tbsp each of almonds, cashewnuts, raisins
salt to taste

Recipe Method

Fry almonds,cashewnuts and raisins and keep aside.

Wash mutton and take it in a vessel. Grind green chillies, red chillies, ginger, garlic, half of the fried onion, turmeric powder and salt and mix them all, then add this mixture to the meat. Then add beaten curd to it, mix the stuff thoroughly. Leave the material for half an hour.

Heat half of ghee, add marinated mutton and pressure cook till done. Heat 2 tbsp ghee add cinnamon, cardamom and cloves, when it splutters take out the rice and spread it on the meat and spices mixture and fry a little, then add warm water till 1 inch above the rice level. Add salt to taste. Cook till rice is done, then spread on a plate and remove.

Take a heavy bottom vessel and line it with butter. Place the prepared mutton and cover with rice and dot with ghee. Make deep holes in the rice then add the saffron milk and sprinkle fried nuts and crisp fried onion. Cover tightly and seal with aluminium foil and cloth or dough. Allow to cook on low flame for 25 minutes. Turn off the stove. Leave for 15 minutes.

Mutton biryani is ready to serve.

4 stars - based on 9 reviews


Max Coutinho said…
Hi K!

Super delicious: I have tasted it already.

You rock.


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