Hyderabadi Mutton Biryani or lamb meat biryani is a spicy, fragrant and colourful variant of biryani in India. The traditional style of making the biryani is by marinating raw meat for few hours and cooking the meat with spices then finally it is covered with rice and kept on dum or under pressure until done.Mainly served as lunch or dinner.
Ingredients (6 servings)
- 1 kilograms mutton (lamb meat)
- Coriander and mint leaves
- 1 kg basmati rice
- 3 tea spoon Biryani masala powder
- 3 table spoon Ginger garlic paste
- 2 table spoon Raw papaya paste
- 100 ml Milk
- 200 ml curd
- Sunflower oil
- Fried onions
- Lemon food colour
- 1 table spoon chopped green chillies
- 2 tea spoon Coriander powder
- 1 tea spoon Turmeric powder
- 3 tea spoon Red chilli powder
- 1 lemon
Drain and wash the mutton under cold running water.Transfer the meat in a vessel add raw papaya paste, chopped green chillies, coriander and mint leaves,red chilli powder, turmeric powder, coriander powder, salt, ginger-garlic paste, fried crispy onions, and cups of curd ,biryani masala ,oil and half lemon juice. Mix all ingredients together and keep it aside for 1hr marination.
Take the rice and wash it well then soak it for one hour.
Take a vessel and then sufficient amount of water and salt. Cover it with a lid and bring to boil then reduce the flame and add socked basmati rice. Cook the rice until 50% done.
In another big vessel add marinated meat as first layer from the bottom and then add cooked rice on top of it. Sprinkle layer of lemon food colour mixed with milk and remaining friend onion with some coriander and mint leaves and finally add ghee on top .
Cover the vessel with an airtight lid or add sticky dough to the edges and cover it with a lid with a weight on top so that no steam escapes. This step is important to retain the flavors of the spices. Cook for 45 minutes. Serve hot with salad, yogurt and pickle.