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Mutton Biryani

  1.    Mutton with bone -1 ½ kg
  2.      Basmati rice-1kg
  3.      Onion -1
  4.      Oil/ghee - 200 gm
  5.      Salt-2  ½ tsp for meat & 2 ½ tsp for rice
  6.      Red chilli powder-1 tsp
  7.      Green chillies-15 (paste)
  8.      Garlic & Ginger paste- 3 tsp
  9.      Turmeric powder- ¼ tsp
  10.     Curd-200 gm
  11.       Malai / Cream-250 gm
  12.       Lemon-2
  13.       Shazira powder- 1 ½ tsp
  14.       Elaichi powder- 1 ½ tsp
  15.       cloves-10
  16.       Milk- 250 ml
  17.       Corriander- 4 bunches
  18.       Mint- 2 bunches

  • Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil and fried onion aside.
  • Cleanse meat then add  salt , red chilli, green chilli, garlic ginger and turmeric powder and mix this together with hands.
  •  Now add curd, malai, lemon juice, cloves, shazira powder, elaichi powder, fried onion, corriander, mint and mix this well with your hands and keep it for marination for minimum of 2 hrs under normal temperature or upto 24 hrs under refrigeration.
  • Wash basmati rice and soak in water for 1 hr.
  • Then keep 5 ltrs water on stove and add 2 ½  tsp salt and bring it to boil then add the rice by draining the water. Now leave it on stove untill the rice is half cooked. Then drain the water.
  • Now pour the rice on marinated meat then pour the oil upon rice which was kept aside after frying onion. Also pour milk.
  • Now wrap thick cotton cloth on lid of the vessel then cover the vessel with it and also keep 10 kg weight over it.
  • Keep the vessel on high flame for 5 mins then on lowest flame for 30-35 mins.
  • Put off the stove. 
  • Hyderabadi Biryani is ready. You may serve with curd or Masaledaar Tamate or Mirchiyon ka Salan.

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