This is very authentic mouthwatering hyderabadi biryani.This dish is influenced by Mughals.Goat meat or mutton is the natural choice for Hyderabadi Biryani recipe, but it can be substituted by other meats such as chicken or beef.
- Basmati Rice,
- garam masala,
- Ginger Garlic Paste,
- Lemon juice,
- Turmeric powder,
In a large bowl mix mutton with yogurt, garam masala, turmeric, garlic- ginger paste and salt. Marinate this mixture for at least 3hours
Make a paste of red chilies and cashew nuts
Heat oil and pour it on the red chili masala, fry it for5 seconds and keep aside.
Fry half of onion slices to golden brown and add the marinated mutton to it
Fry this mixture on medium flame till oil separates. Then add 1½ cups of warm water to it and cook on a low flame till tender
Fry the remaining onion to golden brown and keep aside.
Heat 1 tbsp oil in a wok and add cardamoms, cloves, cinnamon sticks to it, fry for a while and add the pre-soaked rice to it.
Fry rice a little and add the fried green chilies, masala and some salt in it.
Add enough boiled water in a wok and cook till the rice is half done.
Drain any excess water and spread rice on a plate.
In a small bowl, mix garam masala , fried onion chopped coriander leaves and mint leaves and keep this mixture aside.
Take a heavy wok and add 3 tbsp oil .Make a layer of rice at the bottom and above that ¼ of the mutton. Sprinkle half of mixture of coriander leaves and 1 tbsp of lemon juice.
Make such 3 layers of rice followed by a mutton mixture. Top layer should be of a rice
Sprinkle saffron milk on top of it.
Cover the wok tightly and cook on a low flame it for 20 to 30 minutes tll the rice is done.
Garnish it with boiled eggs