Hyderabadi Biryani

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INGREDIENTS

  • Basmati Rice 500 gms.
  • Mutton cut into small pieces 1kg.
  • Garam Masala 2 tsp.
  • Red chilies 6 nos.
  • Cashewnuts A handful
  • Onions (sliced fine and fried till crisp) 5 nos.
  • Cloves 2 nos.
  • Dalchini 2 pieces
  • Elaichi 3 nos.
  • Green chilies 6 nos.
  • Kothmir, chopped 1 small bunch
  • Pudina chopped 1 small bunch
  • Ginger Garlic paste 3 tsp.
  • Saffron (dissolved in ¾ cup milk) 2 pinches
  • Curd beaten 1 cup
  • Lime juice 2 nos.
  • Eggs boiled 4 nos.
  • Ghee /Oil 5 tbsp.
  • Salt to taste

METHOD

1. Grind the red chilies and cashewnuts to a fine paste.

2. To the mutton apply the ginger – garlic paste and beaten curd. Set aside.

3. Heat 4 tablespoons ghee and fry the red chili masala.

4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.

5. Keep frying till ghee separates. Add 1½ cups warm water.

Pressure cook till tender.

6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.

7. Add the rice and fry a little. Add the green chilies and salt to taste.

8.Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.

9. Mix together the chopped kothmir, pudina, garam masala and fried onion.Set aside.

10.Take a heavy bottlomed dekchi and line it with ghee.

11.Spread a layer of rice and cover it with half of the mutton.

Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.

12.Cover with rice, followed by a mutton layer. Finish with a

rice layer.

13.Sprinkle the rice with saffron milk and dot with ghee.

14.Cover tightly and place over a griddle for dum for 20 minutes. Serve hot, garnished with eggs cut into halves.