Hyderabad

Hyderabadi Mutton Biryani Recipe

Name: Hyderabadi Style Biryani
Prep time: 15 min
Cook time: 40 min
Yield: 5 people
Ingredients: 1 kg Rice; 1 kg lamb, cubed with bones (lamb, cubed with bones); 1/4 kg curd; 6 tsp ginger garlic paste; 5 deep fried, (onions, sliced); 2 bunches (deep fried, Mint leaves); 3 bunches coriander leaves; 5 green chillies (sliced and deep fried,); 2 tsp Garam masala powder; 5 Cloves; 5 cinnamon sticks; 5 Cardamom; 1 tsp fennel seeds; 3 tsp red chilli powder; 1/2 cup lime juice; 3 tsp ghee; A pinch of Orange food colour; a pinch of saffron; 1 cup Milk; 3 sliced green chillies ( for using in boiling Rice); Salt ( to taste); 1/2 cup Oil; 1 cup mutton bones stock

10 months ago

June 10, 2023

HF Team

Hyderabadi Style Biryani

Hyderabadi Style Mutton Biryani is a very famous food in all around the people. Learn how to make/prepare Hyderabadi Mutton Biryani by following this easy recipe on HungryForever.net.

Course

Main Dish

Cuisine

Hyderabad

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

MetricUS Imperial

Ingredients

1 kg Rice
1 kg lamb, cubed with bones lamb, cubed with bones
1/4 kg curd
6 tsp ginger garlic paste
5 deep fried, onions, sliced
2 bunches deep fried, Mint leaves
3 bunches coriander leaves
5 green chillies sliced and deep fried,
2 tsp Garam masala powder

Raw spices:

5 Cloves
5 cinnamon sticks
5 Cardamom
1 tsp fennel seeds
3 tsp red chilli powder
1/2 cup lime juice
3 tsp ghee
A pinch of Orange food colour
a pinch of saffron
1 cup Milk
3 sliced green chillies for using in boiling Rice
Salt to taste
1/2 cup Oil
1 cup mutton bones stock

Course

Main Dish

Cuisine

Hyderabad

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

MetricUS Imperial

Ingredients

1 kg Rice
1 kg lamb, cubed with bones lamb, cubed with bones
1/4 kg curd
6 tsp ginger garlic paste
5 deep fried, onions, sliced
2 bunches deep fried, Mint leaves
3 bunches coriander leaves
5 green chillies sliced and deep fried,
2 tsp Garam masala powder

Raw spices:

5 Cloves
5 cinnamon sticks
5 Cardamom
1 tsp fennel seeds
3 tsp red chilli powder
1/2 cup lime juice
3 tsp ghee
A pinch of Orange food colour
a pinch of saffron
1 cup Milk
3 sliced green chillies for using in boiling Rice
Salt to taste
1/2 cup Oil
1 cup mutton bones stock

Instructions

Par boil 1/2 kg rice in water for 15 mins with green chillies and all the raw spices and 1/2 tbsp oil.
Spread on a plate and keep aside.
Marinate lamb with curd, ginger garlic paste, lime juice, red chilli powder, garam masala powder, salt and deep fried onions, mint and green chillies
Mix well with hands and keep aside for 1 hour.
Once it is marinated, place in a cooker, add the oil which was used for deep frying onions.
Add a lot of coriander leaves, cover and cook the lamb till it is tender.
Grease another big cooker with refined oil, add the rice layer then the mutton layer till it reaches the top.
Pour the mutton stock on it. Then make a paste of milk, ghee, saffron and pour this liquid over the rice.
Cook it on low for 15 min.
Serve hot with curd and onion salad.