Biryani is an evergreen classic that really needs no introduction. India offers so much on its culinary platter but the one dish Indians unanimously love indulging in is the mouth-watering biryani. While there are multiple theories about how biryani made its way to India, it is generally accepted that it originated in West Asia. Its many varieties reflect the local tastes, traditions and culinary histories of their regions of evolution. Succulent chunks of perfectly spiced meat, enveloped aromatic rice, emanate an irresistible aroma that makes one hungry instantly. This biryani definitely smells and tastes royal! The blending of mughlai and Andhra cuisines in the kitchen of the Nizam resulted in a dish called the Hyderabadi Biryani.
There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Katchi Yakhni method with raw gravy. The raw meat is marinated in curd and cooked only by the dum process along with the rice. In Pakki Biryani the meat is marinated for 3-4 hours then cooked with all the accompanying spices and then the rice is being layered & simmered with the resultant gravy, in a sealed vessel with fried onions, green herbs, saffron and cardamom. The meat used in the preparation is usually mutton. It is usually accompanied with Raita or Mirchi ka Salan or Bagara Baigan.
Ingredients :
For marinating the meat :
750 gms mutton
2 tblsp ginger garlic paste
1/2 cup curd
1 tblsp red chilli powder
1 tblsp coriander powder
1/2 tblsp cumin powder
1/2 tblsp turmeric powder
1 tblsp mutton biryani masala powder
1 tblsp oil
2 tblsp lime juice
salt to taste
handful of fresh coriander leaves chopped
handful of fresh mint leaves roughly chopped
For mutton masala :
3 big onions sliced, fried to golden brown.
4-5 green chillies slit
2 bay leaves
1 tsp shahi jeera
5-6 cloves/ lavang
1 inch piece cinnamon/ dalchini
3 green cardamom
1-2 big masala cardamom
2-3 tblsp oil/ ghee
For cooking & layering rice :
2 1/2 cups basmati rice
4 1/2 cups water
1 bay leaf
1/2 tsp shahi jeera
2-3 green cardamom
2-3 cloves/ lavang
1 inch piece cinnamon
2 tblsp ghee
salt to taste
handful of fresh coriander leaves chopped
handful of fresh mint leaves roughly chopped
saffron/ kesar strands dissolved in warm milk
ghee roasted chopped nuts
Method :
1. Marinate the cleaned & drained mutton with the marinating ingredients and keep aside for
3-4 hours or more. Some use 1-2 tsp raw papaya paste to tenderize the mutton ... but I prefer marination without papaya paste, anyways its your choice.
2. Heat the pressure cooker ... melt the ghee add bay leaf and the whole spices. Saute for a while. Now add half of the browned onion and green chillies. Saute and mix in the marinated mutton for 4-5 mins. Stir well.
3. Next pressure cook it for 4-5 whistles on medium flame. When done keep aside.
4. Wash the basmati rice. In a vessel melt ghee and add bay leaf and the whole spices and saute for a min. Add the rice, salt and water and let cook. Do not stir the rice much while cooking otherwise it will break the grains. Cook till almost 3/4th done.
5. Now start with the layering. Firstly spread oil/ ghee and coat the entire base of a heavy bottomed pot. Add a portion of the cooked mutton mixture and spread evenly.
6. Over the mutton add a layer of rice, reserved fried onion, chopped coriander & mint leaves, lime juice and saffron milk.
7. Again repeat the procedure. First mutton layer, next rice layer and finally fried onion, chopped coriander & mint leaves, lime juice and saffron milk. Top with the ghee roasted nuts. Remember the lid you cover with should be tight fitting.
8. Place the biryani vessel on unused/ old tawa and cook for 20-30 minutes on low flame.
9. Before serving gently mix the biryani. Serve hot with raita and pickle of your choice.
There are 2 styles of preparing this variety. The Katchi Biryani is prepared with the Katchi Yakhni method with raw gravy. The raw meat is marinated in curd and cooked only by the dum process along with the rice. In Pakki Biryani the meat is marinated for 3-4 hours then cooked with all the accompanying spices and then the rice is being layered & simmered with the resultant gravy, in a sealed vessel with fried onions, green herbs, saffron and cardamom. The meat used in the preparation is usually mutton. It is usually accompanied with Raita or Mirchi ka Salan or Bagara Baigan.
Ingredients :
For marinating the meat :
750 gms mutton
2 tblsp ginger garlic paste
1/2 cup curd
1 tblsp red chilli powder
1 tblsp coriander powder
1/2 tblsp cumin powder
1/2 tblsp turmeric powder
1 tblsp mutton biryani masala powder
1 tblsp oil
2 tblsp lime juice
salt to taste
handful of fresh coriander leaves chopped
handful of fresh mint leaves roughly chopped
For mutton masala :
3 big onions sliced, fried to golden brown.
4-5 green chillies slit
2 bay leaves
1 tsp shahi jeera
5-6 cloves/ lavang
1 inch piece cinnamon/ dalchini
3 green cardamom
1-2 big masala cardamom
2-3 tblsp oil/ ghee
For cooking & layering rice :
2 1/2 cups basmati rice
4 1/2 cups water
1 bay leaf
1/2 tsp shahi jeera
2-3 green cardamom
2-3 cloves/ lavang
1 inch piece cinnamon
2 tblsp ghee
salt to taste
handful of fresh coriander leaves chopped
handful of fresh mint leaves roughly chopped
saffron/ kesar strands dissolved in warm milk
ghee roasted chopped nuts
Method :
1. Marinate the cleaned & drained mutton with the marinating ingredients and keep aside for
3-4 hours or more. Some use 1-2 tsp raw papaya paste to tenderize the mutton ... but I prefer marination without papaya paste, anyways its your choice.
2. Heat the pressure cooker ... melt the ghee add bay leaf and the whole spices. Saute for a while. Now add half of the browned onion and green chillies. Saute and mix in the marinated mutton for 4-5 mins. Stir well.
3. Next pressure cook it for 4-5 whistles on medium flame. When done keep aside.
4. Wash the basmati rice. In a vessel melt ghee and add bay leaf and the whole spices and saute for a min. Add the rice, salt and water and let cook. Do not stir the rice much while cooking otherwise it will break the grains. Cook till almost 3/4th done.
5. Now start with the layering. Firstly spread oil/ ghee and coat the entire base of a heavy bottomed pot. Add a portion of the cooked mutton mixture and spread evenly.
6. Over the mutton add a layer of rice, reserved fried onion, chopped coriander & mint leaves, lime juice and saffron milk.
7. Again repeat the procedure. First mutton layer, next rice layer and finally fried onion, chopped coriander & mint leaves, lime juice and saffron milk. Top with the ghee roasted nuts. Remember the lid you cover with should be tight fitting.
8. Place the biryani vessel on unused/ old tawa and cook for 20-30 minutes on low flame.
9. Before serving gently mix the biryani. Serve hot with raita and pickle of your choice.
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