Hyderabadi biryani, otherwise called Hyderabadi dum biryani, is a style of biryani from Hyderabad, India made with basmati rice and goat meat and cooked with the dum pukht strategy. Starting in the kitchens of the Nizam of Hyderabad, it joins components of Hyderabadi and Mughlai foods. Hyderabad biryani is a critical dish in Hyderabadi food.
The specific beginning of the dish is unsure. Regardless of legends crediting it to the Nizam’s culinary expert, the biryani is of South Indian beginning, gotten from pilaf assortments brought to South Asia by Arab brokers. Pulao might have been a military dish in middle age India. Armed forces would set up a one-pot dish of rice with whichever meat was accessible. The differentiation among “pulao” and “biryani” is subjective.
Ingredients of Hyderabadi Biryani
How to make Hyderabadi Mutton Biryani
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Step 1 Wash the mutton and marinate it
To begin with wash the mutton and drain the excess water. Make sure when you marinate the meat, it is moist. Then prick the meat with a fork this will help in better absorption of the marinade. Take a large bowl, add the garam masala, salt, ginger-garlic paste, red chilli powder, turmeric powder and two cups of curd. Beat the mixture well and then add then meat pieces. Cover this marinated meat and refrigerate overnight for better results.
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Step 2 Half-cook the rice and mix with saffron blend
In the meantime, wash the rice properly and half cook the rice. Once done, divide the rice into two portions. In the meantime, take some milk and add the saffron strands. Then mix one part of rice with the saffron mixture.
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Step 3 Fry the onions
Next, take a pan and fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and keep the rest aside.
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Step 4 Place the Mutton Biryani layers
Take a large handi or a deep bottomed pan, add the marinated mutton at the bottom and top it with half-cooked rice and a layer of saffron rice. Add mint leaves, coriander leaves and top it up with fried onions. Cover the handi with a lid and to make it more flavoursome, then wrap the lid with dough. This will cook the meat in the steam using the slow cooking process.
