Hyderabadi Biryani Recipe | How to Make a Dum Mutton Biryani | easy method must watch video


Hyderabadi Biryani Recipe | How to Make a Dum Mutton Biryani | easy method must watch

I think everyone knows that making Briani is a kind of art..so every step is really important, but with a little patience and practice, you can become a Briyani Master. Hydrabadi Briyani is one of the best people in my age group, especially since Biryani is full of flavor and everyone likes it. I finally thought to give it a try. I was very careful with each step and took my time to prepare everything because that was my first attempt. But the result is great

Here are some steps to making the perfect biryani. I have given it everything completely here. I hope this helps you a lot. I hope everyone will give it a try and enjoy your weekend guys .. see you soon.
For cooking rice:
Basmati rice – 1 kg
For lamb cooking:
Cinnamon Stick – 1 Piece
Mays / Jatipatri- 3 piece
Coriander Seed / Coriander – 2 TBLSPN
Star Anise / Annachi Mokku- 2
Cloves / Cloves – 6
Cumin / Cumin – 2 tbsp
For the spice:
Oil- 1/2 cup
Ghee – 3TBLSPN
Cut the onion-3 into large thinly
Ginger Garlic Paste – 3tblspn
Biryani leaf – 1 chopped
Turmeric Powder / Manjal Podi – 1 Tbsp
Chilli powder – 1 tbsp or to taste
Cumin powder / Cumin powder – 1 tbsp
Green chili – 6 slits
Tomatoes – 5 finely chopped
Yogurt – 1 cup
Salt to taste
To top:
Onion – 1 large finely sliced and deep-fried
Cashew- 1/2 cup roasted
Sultanas / Kishmish – 1/2 cup fried
Coriander / Cilantro – 1 cup finely chopped
Mint Leaves – 1 cup finely chopped
Saffron – Pinch soaked in 1/2 cup warm milk
Ghee – 2 TBLSPN mutton / lamb – 1kg with bone
Salt – 1 tbsp
Turmeric Powder / Manjal Podi – 1 Tbsp
Special Garam Masala Powder:
Step 1:
Make a special garam masala powder. Roast all the ingredients on the list until it is burnt in low flame, and it comes with a nice flavor. Leave to cool slightly, then grind it until it is fine. Set aside.
Step 2:
Cook the mutton. Take swatch edged mutton sticks in a pressure cooker. Add salt and turmeric powder to it. Cover it and bake for 6 minutes and simmer the flame for 15 minutes. Turn off the flame and let the steam escape itself. Open a pressure cooker and set aside well-cooked mutton.
Step 3:
Cook the rice. Soak the rice for 30 minutes. Drain it and set it aside. Boil plenty of water in a large pot. Add a good amount of salt to it. Let it come to a boil. Once it starts to boil, add the soaked rice and cook for about 3/4 of the way. The rice should be cooked, but a little bite in the middle. It takes about 5-7 minutes. Keep a close eye on this.
Step 4:
Make the toppings. Heat a little oil in the skillet. Roast some cashews and sultanas until golden. Set aside. Deep fry until some onions are golden. Remove and set aside. Soak the saffron in warm milk and set aside. Cut your herbs and set aside.
Step 5:
Make the masala. Add the ghee to the remaining oil in the onion roasting pan. Add in the sliced onions and fry until light brown.
Add in the ginger garlic paste and cook for a couple of minutes.
Add the spice powder and biryani leaf and mix well.
Now add in the green chili and mix well.
Add tomatoes and toss well with spices.
Cover and cook for 5 minutes until the tomatoes are soft.
Add yogurt and stir.
Add the prepared special garam masala powder, salt and mix well.
Add the cooked mutton pieces with all the juice and mix well.
Cook over high heat until the gravy thickens.
Step 6:
Assemble Briani
Remove half a spice to a bowl. Spread the remaining spices evenly in a large pot.
Add half of the cooked rice, half of the chopped herbs, half of the roasted nuts, half of the fried onions, half of the soaked saffron milk.
Now add half of the masala again. After that, it is half cooked rice, half of the chopped herbs, half of the roasted nuts, half of the fried onions, half of the soaked saffron milk.
Top with a couple of ghee TBLSPN. Cover it with a tight-fitting lid.
Turn off the heat and leave for 15 minutes.
Keep on low heat for 15-20 minutes.
Open the lid and smooth the rice to mix everything well.
Serve with raita or any gravy.
1) Be careful when cooking the rice, the rice should be cooked on the 3rd / 4th, as it takes very little time so keep an eye on it.
2) If you think the rice will stick to the pot you can put the whole pot on low heat on the Tawa.
3) Thicken the gravy so that it does not fade the rice.
Hyderabad Mutton Biryani – Mutton Biryani -Ready

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