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Bakrid special Hyderabadi style Biryani
Ingredients:
- 1000 gms basmati rice
- 500 gms yogurt
- 20 gms green chilie, crushed
- 100 gms ginger-garlic paste
- 100 gms mint, chopped
- 200 gms fresh coriander, chopped
- 700 gms onion, fried
- 1500 gms mutton
- 100 gms refined oil
- 200 gms salt
- 2 bay leaves
- 5-6 cloves
- 10 gms cardamoms (green)
- 15 gms royal cumin
- 100 gms clarified butter (ghee)
- 2 gms saffron
Method:
- For garam masala, mix together bay leaf, cloves, green cardamoms and royal cumin together. Make powder and keep it aside.
- Wash the basmati rice in cold water 2-3 times and then soak the rice in water for 45 minutes.
- Soak saffron in 50 ml (a bowl) of warm water and keep it aside.
- Take a 5 liter deep cooking vessel or casserole. Add coriander, mint, garam masala, oil, salt, fried onion, ghee, ginger-garlic paste, yogurt and mutton in it. Mix them well and keep aside.
- Strain soaked rice and remove excess water. For biryani, layering of rice is important on top of marinated meat. Method is in three batches to get the perfect biryani.
- Boil four litres of water with salt in the pot. After one boil add strained rice in it. Stir the rice on slow flame.
- In 1st batch, use conical strainer to take out 30 percent rice within 2 minutes and layer on top of marinated mutton and line it in level.
- In 2nd batch, again stir rice and wait for another four minutes to take out 30 percent rice and layer on top of rice and mutton.
- For 3rd batch, wait for another two minutes; strain rest of rice in colander and layer on top of rice and mutton.
- Now pour saffron water and ghee on top of the meat and rice. Seal casserole with lid or silver foil.
- For cooking process, use flat iron griddle on cooking range and keep the casserole on top of iron griddle.
- Make the flame high so that the steam gets out of the vessel and then make the flame low. Cook for another hour.
- Keep the biryani aside for another 30 minutes. Now open it gently and serve.
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