Hyderabadi Biryani


Basmati Rice 500gms
Mutton cut into small pieces 1 kgs
Garam masala 2 tsp
Red chillies whole 6 nos
Cashewnuts A handful
Onions (sliced fine&fried till crisp) 5 nos
Cloves 2 nos
Dalchini 2 nos
Elaichi 3 nos
Green chillies 6 nos
Ginger garlic paste 3 tsp
Saffron (dissolved into 3/4 cup 2 pinches milk)

Curd beaten 1 cup
Lemon juice 2 nos
Eggs boiled 4
Ghee/oil 5 tbsp
Salt to taste

Grind the red chilies & cashew nuts to a fine paste.
 To the mutton apply the ginger, garlic paste & beaten curd. Set it aside for half an hour.
Heat 4tbsp ghee & fry the red chili masala.
Add the marinated mutton 1/4 of the fried onion. 1tsp garam masala & salt to taste.
Keep frying till ghee separates. Add 11/2 cups warm water. Pressure cook till tender.
Heat dekchi, add 1tbsp ghee & fry the sabut masala.
Add the rice & fry a little. Add the green chilies & salt to taste.
Then add the mutton & rice together if you thick then add enough warm water cooks till rice is done.
Mix together garam masala & fried onion & juice of one lemon.
Sprinkle the rice with saffron milk & dot with ghee.
Garnished with eggs cut into halves.Serve hot.
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Posted by on Nov 1 2010 Filed under Rice Dishes, Top Kitchen. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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