Famous South Indian Delicacy Hyderabadi Biryani

Hello friends,
I am here today for biryani lovers. Because today I am going to share with you "Hyderabadi Biryani" recipe. Before that let me tell you the story behind the dish. Some sources mention that it was made for the millitary from the time of Emperor Babur. Hyderabad's cuisine is a composite mix of many cultures and tastes. Mughal, British and local cuisine from the surrounding areas. The Nizami kitchens, especially that of "Nawab Mir Mahboob Ali Khan", Nizam VI brought out delectable delicacies. The master chef was called 'Khansaman'. So let's start making "Hyderabadi Biryani".

Ingredients:-

1.Basmati Rice- 2cups.

2.Mutton- 700g.

3.Biryani Masala- 1tsp.

4.Onion- 2 large(thinly sliced).

5.Coriander leaves- 5tbsp(finely chopped).

6.Mint leaves- 4tbsp(finely chopped).

7.Ghee- 5tbsp+3tbsp.

8.Saffron- 1/2tsp.(soaked in 5 tbsp of warm milk).

For marination :-

1.Raw papaya paste(with skin)- 2tbsp.

2.Ginger-garlic paste- 2tbsp.

3.Turmeric powder- 1tsp.

4.Green chilies- 4(slit).

5.Yogurt- 200g.

6.Lemon juice- 2tbsp.

7.Red chili powder- 2tsp.

8.Biryani Masala- 2tsp.

9.Green cardamom powder- 1tsp.

10.Salt-To taste.

11.Whole Spices For boiling Rice:-

12.Bay leaves-2(whole).

13.Cinnamon stick- 2(2-inch).

14.Green cardamom- 6pods.

15.Star anise- 2nos.

16.Black Cardamom-2 pods.

17.Cloves- 8(whole).

18.Caraway seeds- 1tsp.

19.Mace- 4strands.

20.Salt-To taste.

21.Oil- 2tsp.

Preperation Method:-

Step 1- First place a heavy bottom pan on a medium flame. Add 5tbsp of ghee, once ghee start melting add sliced onions and fry until golden brown. Turn off the flame and transfer the fried brown onions in a bowl. Reserve the ghee.

Step 2- Take an another large bowl. Add Yogurt, salt, turmeric powder, Chili powder, Biryani Masala, raw papaya paste, Cardamom powder, green chilies, Ginger-garlic paste, lemon juice. Mix well. Check once if required adjust salt and spice according your taste.

Step 3- Now add Mutton pieces with the spices. Keep in the refrigerator for overnight.

Step 4- Next day wash rice thoroughly. Soak the rice in a bowl with sufficient water for 30 minutes. After 30 minutes drain the water of rice and set aside.

Step 5- Place a wide mouth vessel (handi) on medium flame. Add water,once water will became hot add all whole spices mentioned above (bay leaves, Caraway seeds,mace, green cardamom, black cardamom, star Anise, cinnamon stick, cloves, ghee(2tsp),salt). Water should be slightly salty. Cook rice until 50% done. Once done drain off to a colander.

Step 6- Take a heavy bottomed pan, add reserve ghee(step-1), half portion of fried onions, half portion of mint leaves, half portion of coriander leaves. Mix and spread Mutton in a single even layer.

Step 7- Now layer the half cooked rice evenly. Sprinkle remaining fried onions, remaining mint leaves, remaining coriander leaves over the rice.

Step 8- Now sprinkle garam masala powder, pour saffron milk and then pour ghee.

Step 9- Cover the vessel with a foil to trap the steam. Then cover with heavy lid.

Step 10- Place the vessel over a thick hot griddle. Set the flame to medium high.

Step 11- Cook for 30 minutes on high flame, after that lower the flame and cook for another 30 minutes. Turn off flame.

Step 12- Now Hyderabadi Biryani is ready to serve with Raita.

image credit:source1,source2