Planning to make delicious biryaani

wow, that's an easy recipe and sounds delicious. I have never made mutton biryani, but mutton pulao and chicken biryani, and they turn out good thankfully. Will try this recipe.

Alternative. Call Indian woman. Please deliver to my house. Eat biyraini.

Sorry, but this ain't gonna work!!

You cannot cook raw marinated mutton with half cooked rice. First you need to fry mutton with spice for some 15 to 20 minutes till its half cooked and then you should add half cooked rice to take the final boil. Its just because mutton takes a lot more heat to cook fully.

Yeah,as written by knight returns- you need to cook mutton nicely before layering it with rice otherwise u'll have only rice to eat and not mutton...Rest is fine in your recipe

That's true about cooking the mutton separately and longer. All tips noted.

It is not worth taking the risk. And please do not forget nuts, almonds and raisins- all fried in butter.

It is called Kachchey gosht ki biryani and it tastes far better than the bhuna gosht one.
The real biryani lovers don't like chicken biryani.

/-a-t-/XBRL:Well,,Looks like ur new to kitchen zone..I too followed that stupid chef once and ended up in mess..

All the above mentioned tips are very helpful,,But I suggest you using Shan/Ahmed Mutton Biryani Masala Mix easily available in any supermarkets here..U will find recipes in them as well,Its tasty,time-saving and its so damn easy ...try with them first until you become a Perfecto!!!!!!

XBRL so when u gonna invite me for the biryani ?

raw mutton with half cooked rice will work ...dont worry about that...The recipe is similar to hyderabadi but not exactly. Try out malabar biriyani or thalassery biriyani which i find more delicious but not an easy recipe.

Recepie for Hyderabadi Biryani:- (all thanks to Google)

Ingredients
1/4 cup ghee (clarified butter)
20 whole cloves
9 whole cardamom pods
5 bay leaves
1 medium onion, chopped
5 small green chile peppers
2 tablespoons ginger garlic paste
1 (3 pound) whole chicken, cut into pieces
1 1/2 cups plain yogurt
1 teaspoon salt
6 fresh curry leaves (optional)
3 cups uncooked jasmine or white rice
4 1/8 cups water
1 sprig cilantro leaves with stems

Directions
1.Soak rice for 30 minutes in enough water to cover; then drain.
2.Meanwhile, heat ghee in a large skillet over medium heat. Stir in cloves, cardamom, and bay leaves. Then stir in onion, and cook until soft, 6 to 7 minutes. Stir in chile peppers and ginger paste. Stir in yogurt, salt, and curry, and then place chicken in pan. Cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
3.Mix in rice, water, and cilantro. Bring to a boil. Reduce heat to low, cover, and cook for 20 minutes. Check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

Oh No this is not the way to cook Hyderabadi Biryani.Wait for some time any one from Hyderabad of QL readers will post the recepie.Till then cheers !!

Cooking rice and mutton together is the taste maker of the Biryani. For receipe call me on 55239367 if ladies wanna have the receipe pls tell me i will give the no of my Wife she will help u out.

Ailaa is it ? lemme go back to google and search again...

wow so its not just a random biryani but Hyderabadi biryani..now I really need an invite :p~~~~

Shine wood with all due respect i think we r not that professionals. Even then in Hyderabad all the preparations for cooking starts in the morning to be ready for dinner.

WTF...just go to Garden Resto...they make the yummiest briyani's in town...:)

cherukkan believe me thats not the exact recipe for thalassery dum biriyani.

Good, Lets plan and call it Plan A

And lets make a Backup plan and call it Plan B

Wow! Are you thinking of a Biryani? Then the first thing that flashes in your mind is the Hyderabadi mutton biryani. This dish is an authentic recipe with the elements of Mughlai cuisine mixed with Telangana style. It originated from the historic era of Nizam of Hyderabad where Mughlai and local cuisines were blended together in the Royal Kitchens. Slowly it became part of Hyderabadi Cuisine. Today it is a well known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan and Raita.

Indian cuisine is truly extraordinary mainly for its varied range and variety where each region contributes it own flavor and taste. Modern Indian cooking has selectively contributed from these diverse styles and adapts to suit the palate. The Indian cuisine is very popular for its style and methods of cooking and the richness and distinctive flavors. Out of these, dum pukht is a major and popular style. This style is no more than 200 years old and this followed by the Central Uttar Pradesh (in Awadhi cuisine), Punjabi, Kashmiri and Pakistani cuisines.

Hyderabadi biryani is one of the most popular dishes over the globe. It is one of the signature dishes of Hyderabadi. This is an authentic meal of Hyderabad invariably includes mutton, chicken or lamb or vegetables but mutton is one of the most popular dishes. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form. The Nizams served some 26 varieties of biryanis for their guest. The biryani is cooked in two ways: Pakhi biryani and the kachche biryani. The kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and put on dum.

Dum means cooking on very low flame in sealed containers. This allows the meats to cook, as far as possible, and in their own juices and bone-marrow. The spices used are less than those in traditional Indian cooking, with fresh spices and herbs for flavoring. In some cases, cooking dough is spread over the container, like a lid, to seal the foods. This is known as purdah (veil), but on cooking becomes bread which has absorbed the flavors of the food and the two are, therefore, best eaten together. In the end, Dum Pukht food is about aroma, when the seal is broken on the table and the fragrance of an Awadhi repast floats in the air. Some of the popular recipes cooked in this style are: Dum chicken biryani, Hyderabadi mutton biryani, Nihari gosht, Dal bukhara etc.,

Hyderabadi cuisine – slightly sour, hot and richly endowed with nuts and assorted spices and cooked in asli ghee – has to be enjoyed to be believed. The wealthy and leisured aristocracy of the erstwhile Nizam State as well as the long peaceful years of their dominance, contributed largely to the development of and devotion to, the culinary art. Along with the tandoori style of cooking, biryanis & pulaos are the greatest export sensation of Nawabi cuisine. From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.

Hyderabadi Cuisine has different recipes for different events, and hence categorized accordingly, like banquet food, for weddings and parties, festival foods and travel foods. The category to which the recipe belongs itself speaks of different things like the time required preparing the food, the shelf life of the prepared item, etc. The cuisine is special because of its use of ingredients that are carefully chosen and cooked to the right degree and time. Great attention and care is given to picking the right kind of spices, meat, rice etc. Biryanis are usually cooked in traditional utensils made of copper or brass. Slow cooking is the hallmark of Hyderabadi cuisine. As mentioned in my earlier articles, Biryani can be cooked in two ways. One is the raw meat method in which the rice and the meat is cooked together in layers, and the other is cooked meat method in which pre-cooked meat and rice are cooked together in layers.

This delicious dish originated in the royal kitchens of Nizam, a Mughal ruler of Hyderabad in the 18th century. Goat meat or mutton is the natural choice for Hyderabadi Biryani recipe, but it can be substituted by other meats such as chicken or beef. Making Biryani is an art which has been transferred from generations to generations. In many famous restaurants serving Hyderabadi Mutton Biryani, their recipe is a top secret. Here you will find a wonderful and easy way of making this delicious Biryani at home, just need to follow steps and watch the video at:

http://www.vahrehvah...

For preparing this dish, first boil the water, add oil, salt and cook rice half cooked. Next for marinating the mutton, in pan take mutton, add all the spices and curd, fried onion and mix well. Now in a pan add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves, and fried onions. Repeat the same process twice. Cook for 30min. Serve hot with raita and mirchi ka salan ,

Remember that the best part of enjoying a Biryani is its aromatic meat. Cut meat into large chunks especially mutton or beef. Unlike the chicken, mutton meat is very strong, thus will not lose its structure if over cooked. But if undercooked will spoil the biryani.

Hyderabadi Mutton Biryani

4.0 Stars based on
45 Reviews

Author : sreya85… Published On : Dec 6, 2007
Preparation Time: 7 min Recipe Type :
Rices

Cooking Time :
25 min Standing Time : 5-8 mins
Yield : 4 (4 servings) Ingredient : Lamb
Description : world famous Hyderabadi katchi biryani

Recipe of Hyderabadi Mutton Biryani
Ingredient Name Unit Quantity
Basmati rice
grams
500
black cumin
tsp
1
boiled egg for decoration (optional)
number
2
Cashew nuts (Optional)
grams
50
coriander leaves
bunch
1
Curd
cup
2
garam masala
tbsp
2
Garam masala powder
tbsp
2
Garlic and ginger paste
tbsp
2
Golden fried sliced onions
cup
2
gr chilli
number
3
Lime juice
number
2
meat tenderizer
tsp
1
mint
bunch
1
Mutton
grams
1000
Oil
tbsp
5
Red chilli pdr
tbsp
1
Rose Water (optional)
tbsp
1
Saffron
pinch
1
Salt
to taste
1
Turmeric powder
pinch
1

Directions | How to make Hyderabadi Mutton Biryani
First boil the water ,add oil, salt and cook rice half cooked.
Next maranation of mutton, in pan take mutton, add all the spices and curd, onion,

Now n a pan add the maraniated mutton in the bottom and top it of with half cooked rice,add mint leaves, coriander leaves, fried onions.repeat the same process twice.cook for 30min.

serve hot with raita and mirchi ka salan , follow the video recipoe of bagara baingan , make a thinner gravy ,substitute brinjal,eggplant with green chillies

Thats not how dum biryani is made come I will teach you how a real hydrabadi dhum biryani is made

:)

Deccan Dewan has been serving a diffeent Biryani it is not Hyderabadi trust me..

Non of the restaurants serve authentic dum biryani PERIOD

Your not married to Lucy are you ?

My bad.. Speaking of Fungus, can you use mushrooms in a Biryaaaaani to give it flavour ?

cherukkan am frm that area so i dont want video uplinks for thalassery biriyani....:-)

EAGERLY, waiting for the invitation and keeping my eyes on my Inbox ! :)

isn't Hyderabadi Biryani's the Famous ? :)

lols XBRL !

Too much oil n spices in hyderabady Rizkz . The Malabar one is called "dum".. they cook it in sealed pot heating from bottom n top.

i see so many other spices in malabar biryaani which actually should not be added in the biryaani whereas in hyderabad they add what is necessary....

anyways it depends on what you like but we must accept the fact that hyderabad is famous for its biryaani

i buy biryaani from pakistaani restaurant and its yummy

Amazing ... go for it...

Side heating causes hairloss Rizkz. do you need a proof?

:P

well my dish didn't turn out right. Perhaps I shouldn't have used Uncle Ben's Long Grained Texas rice :O(

How did you know about the loose motions .. Now I know why its called "Birrrrrrrrrrrrrrrrrr-Yaaaani " :O(

Hey buddy..that place in the Thu-Fri market..it sounds promising since it's exactly these kind of old hidden away places that usually get close to the authentic recipes..would be great if you could point me to its exact location..let's suppose I'm coming from Ramamda?..thanks:-)

Best of Luck, I am sure that you can make it. My suggestion was to guide you the best and easy way of making it. It is always important to know that what are we going to make with its easiest possible way. All The Best

its available /-a-t-/ lunch and dinners.