Skip to main content

HYDERABAD MUTTON BIRYANI

HYDERABAD MUTTON BIRYANI







Nowadays most popular recipe is Hyderabad Mutton Biryani. Who doesn't like mutton Biryani? More spices are used in this mutton Biryani and I share a magical recipe making but we should spend at least one and half hours time for this Hyderabad Mutton Biryani. This mutton Biryani preparation is easy if we will prepare all masala powders, chopped vegetables, etc.

Today I am sharing mutton Biryani with normal rice [sona masuri rice] and I am not using Basmathi rice why because I am not preparing dhum Biryani. Do you know what are the differences between dhum Biryani and Biryani? In the dhum Biryani, we shall place all the ingredients in a big vessel and keep them in a low flame for half an hour or one hour, it depends upon the quantity of rice and mutton. In dhum Biryani we should use only Basmathi rice.

In this Hyderabad Mutton Biryani, I am using normal rice [sona masuri rice] and we should roast all the ingredients one by one with patience and this type of mutton biryani taste not less than dum biryani. I am not using the pressure cooker and preparing the mutton Biryani in a big Biryani vessel.

My mother makes this Hyderabad mutton Biryani very well and she is my role model in cooking and her cooking style is amazing and her serving style and method are also superb and I learned a lot about cooking methods, especially serving to all family members with love and affection from her. Anyone can do cooking but the main important thing is serving to our nears and dears with love and affection is a very good thing in everybody life, we are all earning money for our food after then other needs. Food is main vital role plays in our life. So learn new recipes and enjoy yourself with your family. I think all the people, who are reading this Hyderabad Mutton Biryani recipe are mouth-watering, I don't want to waste your time, let's go for the Mutton Biryani recipe in a simple way of preparation.

LET'S START HYDERABAD MUTTON BIRYANI:

INGREDIENTS:




  • Mutton - 1 kg
  • Rice / sona masuri - 1 kg
  • Onions - 5 big
  • Ginger- garlic paste - 3 tablespoons
  • Curd -  2 spoons
  • Oil - 2 spoons
  • Ghee - 5
  • Green chilies - 10
  • Biryani masala powder  - 1 spoon
  • Salt - 3 or 3  and 1/2[as per your taste]
  • Tomatoes - 5
  • Coriander leaves - 1/2 cup
  • Mint / pudhina/ - 1 cup
  • Fresh coconut paste filtered water - 1/2 coconut 
  • Cloves - 4
  • Sompu / fennel seeds -  1/2 spoon
  • Biryani leaves /  Bay leaves - 3
  • Ilachi / cardamom - 4
  • Marati mogga / kapok buds - 2
  • Lemon - half

PREPARATION OF HYDERABAD MUTTON BIRYANI:
  • First of all, clean the mutton pieces properly and remove water from them.


  • Heat a pressure cooker add 3- spoons ghee,1 -Biryani leaf, 2- cloves,2- cardamom,  1/4 -spoon sompu, 1& 1/2 spoon ginger- garlic paste and roast it well for two minutes.
  • Add mutton pieces, 1 &1/2 salt, 5- green chilies, and roast it for five minutes and add 2- cups of curd,1/2 -spoon Biryani masala powder, roast it for two minutes.


  • Now close the pressure cooker lid and cook in medium flame, wait for three whistles.[ If we want to cook mutton well to four whistles, we should cook only three whistles. The remaining mutton cooking process occurs in the big vessel].
  • Another method is to add mutton, ghee, green chilies or red chili powder, cardamom, cloves, sompu, biryani leaf, ginger- garlic paste, curd and mix all the ingredients and cook in a pressure cooker for three whistles, the remaining process is same as shown in the below.
  • After some time opens the pressure cooker lid and keeps all the mutton pieces on a separate plate, we should use the mutton stock water in the next step of the cooking process.
  • So mutton cooking process ready, now chop the onions, tomatoes, mint/pudina, coriander and slit the green chilies and keep in a big plate.
  • Make a  fresh coconut paste and filtered one glass of water.
  • Clean the rice properly and soak in water.


  • Take a big Biryani vessel, heat the vessel add 2 -spoons ghee, 2 - spoons oil, 2- cloves,  2 - Marathi mogga,  2 - cardamom,  2- Biryani leaves, 1/4 spoon  -sompu and add onion pieces, roast it for brown color.

  • Now add 1 & 1/2 spoon ginger -garlic paste,  5 - green chilies, roast it for five minutes.
  • Add mint leaves, tomato pieces, fry them for five minutes. Add already cooked mutton pieces.{From this step the remaining mutton cooks well].
  • Mix all the ingredients well, add water to the vessel.
  • Water quantity is for example one glass rice= two glasses of water.


  • We have already collected mutton stock water, fresh coconut paste filtered water, we should use that water for the cooking process.
  •  Quantity is a 1; 2 ratios of water we should use in this Biryani.
  • Add 1 & 1/2  spoon salt, coriander leaves, lemon, 1/2 spoon - Biryani masala powder and close with a big plate, cook it for five minutes in high flame.
  • When bubbles came, add rice without water and mix properly, close with a plate, cook in medium flame.
  • After fifteen minutes, the rice boiled half percent, water level also reduced in the Biryani.
  • Now just mix it well and cook on a very low flame. This is compulsory for this mutton Biryani. 
  • Close the plate, cook in the low flame for five minutes, while keeping weight on the plate, or take a big steel vessel, filled with water and keep the steel vessel on the plate, it is working as the pressure in the  Biryani vessel.
  • Every five minutes we should check the rice, and mix the rice properly, only stir the Biryani from the outside to inside of the Biryani vessel.
  • When all the water will evaporated in the Biryani vessel, then the rice and mutton cook very well.
  • Now switch off the stove and keep the weight on the plate for five minutes.
  • So yummy and mouth-watering Hyderabad Mutton Biryani is ready to eat.

TIPS:



  • Don't stir the Biryani too much while cooking in low flame, only mix the rice from outside to inside, otherwise, the mutton pieces are well mashed in small pieces.
  • Only use big mutton pieces for this Hyderabad Mutton Biryani.
  • Mutton stock water, coconut paste filtered water increase the taste of the Hyderabad Mutton Biryani.
  • Lemon helps the correct texture of Biryani.
  •  we are cooking the rice in medium flame and low flame, so rice also cooks very well.




Hyderabad Mutton Biryani is a very famous recipe in Andhra Pradesh, Telangana, and most people like very much Hyderabad Mutton Biryani. This is a single-plate meal and the best combination with raitha or curd with onions. I am just sharing the recipe, please try in your home,  and get good applause from your nears and dears, friends, relatives, there are no words to explain this Hyderabad Mutton Biryani. Enjoy the food, why are you waiting...







Comments

Post a Comment

Most Popular

GREEN MANGO RICE /RAW MANGO PULIHORA

 GREEN MANGO RICE / RAW MANGO PULIHORA Today I am sharing a variety recipe and almost maximum people prepared this recipe in 'UGADI'. The recipe is 'GREEN MANGO RICE / 'RAW MANGO PULIHORA'.Actually raw mango pulihora is in sour taste and it is rich content of vitamin- C , which helps to improve our immunity.I had already posted  another recipe according to raw mango ,it is raw mango chutney and one more recipe of pulihora with tamarind , if you want that recipies you can read in my previous posts. Raw mango pulihora or green mango rice preparation is very easy and it is prepared just like lemon rice.The taste of Raw mango pulihora is tangy flavour and the taste is increased with chillies, peanuts, curry leaves and other dals.If boiled white rice is in our home, if there is no curries in home, we can prepare this green mango rice or raw mango pulihora as shown in the below preparation. LET'S START TO PREPARE GREEN MANGO RICE: INGREDIENTS : Raw mango - 3 cups [pee
1 comment
Read more

POPCORN CHICKEN

POPCORN CHICKEN      KFC style popcorn chicken is very easy to prepare at home with fewer ingredients.  Kids like popcorn chicken very much.  It is a delicious, flavored, crispy fried texture.  It is enjoyable with any sauce/schezwan sauce.  My children are enjoying this crunchy Popcorn Chicken very much.  Today, I prepared with my own style of preparation, but it doesn't less than the flavor of KFC chicken.  We use skinless & boneless chicken for this recipe. This is the best snack item in Non-Vegetarian.  It is a very simple, easy, and quick recipe. Let's start to prepare Popcorn Chicken: INGREDIENTS :   Boneless Chicken - 250 grams  (small pieces) Corn flour/Maida (All purpose flour) - 3 spoons Egg - one Salt - 1/2 spoon Red Chilli powder - 1/2 spoon Turmeric powder - 1/4 spoon Ginger garlic paste - 1 spoon Pepper - 1/4 spoon Garam masala -1/2 spoon Lemon juice - 1/2 spoon Marination of Chicken :      Take a clean vessel to add boneless ch
5 comments
Read more

TAMARIND RICE / PULIHORA

TAMARIND RICE / PULIHORA Tamarind rice common name is pulihora/ puliyodarai, puliyogare which is a popular rice recipe in south Indian states Andhra Pradesh, Telangana, Tamil Nadu, Karnataka. Puli means sour in Tamil. Today I am preparing the Andhra style of tamarind rice which is a mouth-watering rice dish. Pulihora made up of tamarind, lemon. South Indians must prepare pulihora in every festival. It is the traditional, ancient prasadam that is prepared to pray to god. Today I use tamarind and lemon both in the preparation of pulihora. Tempering ingredients are most important to enriches the flavor of pulihora. let's start to prepare tamarind rice: Ingredients: Boiled rice - 1/2KG To tampering: Oil - 10 spoons Mustard seeds -1 spoon Black gram/urad dal - 5 spoons Bengal gram/senega Pappu - 4 spoons Groundnuts - 5 spoons Cashewnuts - 12 Cumin seeds - 1 spoon Curry leaves - 5 spoons Tamarind - 1 cup of a thick paste Lemon - 1 Red c
1 comment
Read more

HOW TO COOK INDIAN CRABS CURRY

INDIAN   CRABS CURRY     Crabs have rich content   of calcium and a great source of protein. Crabs contains omega-3 fatty acids,selenium,vitamin-B 2 [Riboflavin],copper,phosphorus etc.It is considered as super food because of rich content of protein, vitamin, minerals. Crabs curry is very easy recipe  and it is different taste.If one crab is damaged, total curry taste will spoiled.So select the crabs in good condition why because there is not available live crabs in all regions, we bought most of the freezer crabs in the market. So check at once the crabs that they are good or bad in condition to cook.Otherwise the crabs curry smell comes very bad and taste will also spoiled.I am sharing my experience while preparation of crabs curry.This curry is mouth watering recipe.  LET'S START TO PREPARE CRABS CURRY: INGREDIENTS: Crabs - 20 Onions -4  Tomatoes - 1 Somfu / fennel seeds - 1/4 spoon Cumin seeds / jeera - 1/4 spoon Red chilli powder -1 1/2 spoon Turmeric powder - 1/2 spoon Salt -
2 comments
Read more

DIABETES DIET/MILLETS DIET

KORRALU PONGAL Foxtail millet has different names in different countries. In India, it is called KORRALU/ KORRA in Telugu language, KAKUM in Hindi, and in different names in different regions. Foxtail millets are the best food for the Diabetics why because it has low carbohydrates, which has control sugar levels in the blood. It is a rich source of copper, magnesium, phosphorus,  manganese, zinc, calcium, and fiber. Diabetics can change the millets instead of white rice in their lunch menu, they can control their sugar levels. This millet is the best diet food, who wants to weight loss and control high blood pressure. Today I am preparing foxtail millet Pongal which is a very simple recipe even beginners also prepared within half an hour and it is the best breakfast and supper recipe for the diabetics. Lets start to prepere millet pongal  Ingredients: Foxtail millet - 2cups yellow split gram/moong dal - 1cup Oil - 3spoons Onion - 1{cut into small pieces} Gre
1 comment
Read more