Hyderabadi Mutton Biriyani

INGREDIENTS

• 500g mutton (bone-in pieces)
• 2 cups basmati rice (soaked for 30 minutes)
• 2 large onions, thinly sliced
• 2 tomatoes, finely chopped
• 2 tbsp ginger-garlic paste
• 1/4 cup yogurt (whisked)
• 2 tbsp fresh coriander leaves (chopped)
• 2 tbsp fresh mint leaves (chopped)
• 1/4 cup lemon juice
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1/2 tsp cumin powder
• 4-5 green cardamoms
• 3-4 cloves
• 2 cinnamon sticks
• 2 bay leaves
• 1/2 tsp saffron strands (optional)
• 4 tbsp ghee (clarified butter)
• Salt to taste
• 3 cups water (for cooking rice)

Recipe

Step 1: Marinate the Mutton

- In a large bowl, combine the mutton with yogurt, ginger-garlic paste, red chili powder, turmeric powder.

- garam masala powder, cumin powder, lemon juice, and salt.

- Mix well and let it marinate for at least 2 hours, preferably overnight for the best flavor.

Step 2: Fry the Onions

- Heat ghee in a large pan over medium heat. Fry the sliced onions until golden brown and crispy.

- Remove them from the pan and set aside for garnishing.

- Keep some of the fried onions aside for layering the biryani later.

Step 3: Cook the Mutton

- In the same pan with the remaining ghee, add cardamoms, cloves, cinnamon, and bay leaves.

- Sauté for a minute until fragrant.

- Add the marinated mutton pieces and cook until the mutton is browned on all sides (around 8-10 minutes).

- Add chopped tomatoes and cook until they soften and oil starts to separate from the masala.

- Add a little water and simmer the mutton on low heat until it becomes tender (about 1.5 hours).

Step 4: Cook the Rice

- In a separate pot, bring 3 cups of water to a boil. Add some salt, bay leaves, and cinnamon sticks.

- Add the soaked basmati rice and cook until it's 70-80% cooked (the grains should still be firm).

- Drain the rice and set it aside.

Step 5: Layering the Biryani

- In a large pot, spread a layer of the cooked mutton at the bottom.

- Add a layer of the partially cooked rice on top of the mutton.

- Sprinkle the fried onions, fresh coriander, and mint leaves over the rice.

- Repeat the layering with the remaining mutton and rice.

- If using saffron, soak the saffron strands in a tablespoon of warm milk and drizzle it over the top layer.

Step 6: Final Cooking

- Cover the pot tightly with a lid, and cook the biryani on low heat for about 20-25 minutes.

- Let the biryani rest for 10 minutes before opening the lid to allow the flavors to blend.

Step 7: Garnish & Serve

- Gently fluff the biryani before serving.

- Garnish with additional fried onions, fresh coriander, and mint leaves.

- Serve the Hyderabadi mutton biryani with raita, salad, or a simple cucumber-mint chutney for a complete meal.

Bonus Tip:

- For an authentic taste, you can cook the biryani on "Dum" by sealing the pot with dough to trap the steam inside.