Hyderabadi Mutton Biryani
- serves: 3-4
500 grams of Kohinoor Basmati Rice
1 kg mutton
2 cups curd
2 tbsp garam masala powder
2 tbsp garlic and ginger paste
2 cups golden fried sliced onions
3 green chillies
2 lemon juice
1 tsp meat tenderizer
1 bunch mint
1 bunch coriander leaves
5 tbsp oil
1 tbsp red chilli powder
1 pinch saffron
1 tbsp salt
1 pinch turmeric powder
2 boiled eggs for decoration (optional)
50g cashew nuts(optional)
cooking time:30 min
First boil the water, add oil, salt and cook rice till it is half cooked, keep aside.
Next marinate the mutton. In a pan take mutton, add all the spices, curd, onion, garlic and ginger paste.
Now in a pan put some oil and then add the marinated mutton in the bottom layer and top it with half cooked rice, add mint leaves, coriander leaves and fried onions.
Repeat the same process twice to create 2 layers.
Put saffron pre soaked in little milk, cook for 30 min. or till cooked through.
Garnish with fried onions, fried cashews slit and fried green chillies.
Serve hot with raita and mirchi ka salan.