Golkonda Biryani | Eid Special Biryani Recipe | Hyderabadi Biryani Recipe | Golkonda Mutton Biryani | Hyderabadi Mutton Biryani | Mutton Biryani Recipe | Hyderabadi Mutton Biryani Recipe | Biryani Recipe
Ingredients for Golconda Mutton Biryani:
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Mutton - 1 kg (curry cut with bones and fat)
For Cooking Mutton:
- Shah Jeera- 1 tsp
- Green Cardamoms-3
- Cloves-4
- Cinnamon- 2
- Black Cardamom-2
- Onions, sliced- 3 medium ( 225-250 gms)
- Ginger Garlic paste- 2.5 tbsp
- Turmeric Powder- 3/4 tsp
- Red Chilli powder- 2.5 tsp
- Garam Masala Powder- 1 tsp
- Green Cardamom (Elaichi) Powder- 1 tsp
- Salt-2 tsp
- Green Chillies, cut into 1/2 inch pieces- 5-6 whole Chillies
- Whisked Curd/Plain yogurt- 250 gms
- Refined Groundnut oil- 5 tbsp
- Ghee- 1 tbsp
- Water- 250 ml
For cooking Basmati rice:
- Basmati Rice-750 gms
- Shahjeera (caraway seeds) - 1/2 tsp
- Green cardamom - 4-5
- Cloves - 4-5
- Cinnamon- 3 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Ghee- 1 tbsp
For Layering Biryani :
- Coriander leaves, chopped- 5-6 tbsp
- Mint leaves- 5-6 tbsp
- Few Saffron strands soaked in 1/2 cup warm milk
- Onions, sliced fine & fried crisp (birista) -2 medium ( 150 gms)
- Ghee- 3 tsp
Preparation :
- Clean & wash the mutton. Allow the water to drain
- Slice 3 medium onions (around 225 gms and set aside for use later.)
- Make a powder of the green cardamoms to give 1 tsp powder.
- Cut the green chillies into 1/2 inch pieces.
- Whisk the curd/plain yogurt and set aside.
- Soak few strands of saffron in 1/2 cup warm milk.
- Wash & soak the Basmati Rice for 30 mins (just prior to cooking the rice)
- Also slice 2 medium onions (around 150 gms) and fry in oil till golden (birista). Remove and set aside.
Process:
Cooking the Mutton:
- Heat oil & ghee in a pan.
- Add the Shahjeera, garam masalas and black cardamoms one after another and give a stir.
- Add the sliced onions and fry on medium high heat for around 12 mins till golden.
- Add the mutton pieces and the ginger garlic paste, give a mix and fry on high heat for 4-5 mins till the mutton pieces have turned white and the raw smell of the ginger garlic paste is gone.
- Now add all the spice powders and salt and fry on medium heat for 3-4 mins till browned.
- Now reduce heat to low or switch off heat and add the whisked curd/yogurt & chopped green Chillies.
- Mix and cook on low heat for 7-8 mins till oil separates.
- Now cover & cook on low heat for 12 mins.
- Give a stir, add 250 ml water & cook on low heat for another 30-40 mins till meat is tender and water has dried up.
- Dry up any excess water to get a thick gravy.
Cooking the Basmati Rice:
- Take a wide cooking pot & add around 2.5 litres of water to cook the rice . Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- While the water is coming to a boil, add Shah Jeera - 1/2 tsp, Green cardamom - 3, Cloves - 3, Cinnamon- 2 pieces, Salt- 2 1/2 tablespoon ( two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Add 1 tbsp of ghee.
- Once the water is boiling add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice. Switch off exactly in 6 mins and start scooping the rice with a slatted ladle.
Layering the Biryani:
- Take a 2nd heavy bottomed pan and grease the base with melted ghee.
- Spread half of the cooked rice on the bottom of the pan.
- Now spread the cooked mutton evenly on top along with the gravy.
- Spread half the birista, all of the chopped coriander leaves & the mint leaves on this.
- Layer out the rest of the rice on top of the cooked mutton.
- Now add 3 tbsp ghee top and sprinkle the saffron milk. Add the rest of the fried onions on top.
- Close the heavy bottomed pan with the lid and place this pot directly on flame/heat for 8 mins on low heat.
- Once done, rest the biryani for 30 mins and serve.
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5 сен 2024
