Hyderabadi Shahi Biryani

Recipe by
Total Time:
4 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

  • 1 kg - mutton, cut in pieces
  • 1/2 kg - rice
  • 1 onion, very thinly sliced and cooked until very brown
  • To Flavor the Rice:
  • 6 cinnamon sticks
  • 6 cloves
  • 6 cardamoms
  • 3 to 5 bay leaves
  • 1 tsp - shahjeera (black cumin seeds)
  • 4 tsp - lime juice
  • Salt to taste
  • To Color the Rice:
  • 1 cup milk
  • Few saffron strings
  • 6-7 drops orange food color
  • 1 cup khoya (optional)
  • To Flavor the Meat:
  • 12 almonds
  • 12 cashewnuts
  • 2 tsp - charoli or poppy seeds
  • 3 tsp - desiccated coconut
  • 3 tsp - ginger-garlic paste
  • Salt to taste
  • For Mutton Curry:
  • 1 tsp - garam masala powder
  • 1 tsp - red chilli powder
  • 2 tsp - coriander powder
  • 1 tsp - cumin powder
  • 4 large onions, thinly sliced
  • 1 cup - yoghurt
  • 4 green chillies
  • 1 bunch each (about 1 cup) mint/coriander leaves, finely chopped
  • 4 boiled eggs
  • 2 cups - oil
  • 1 cup - ghee

How to Make Hyderabadi Shahi Biryani

  • Boil rice with salt, cinnamon sticks, cloves, cardamoms, bay leaves and black cumin seeds.
  • Drain water when rice is two-third cooked.
  • Spread out the rice.
  • Add lime juice and keep aside.
  • Cut one onion finely and fry in some ghee until golden brown.
  • Keep aside for garnishing.
  • Mix khoya and orange colour and saffron strings in milk. Keep aside.
  • For Mutton Curry:
  • Grind to a paste almonds, cashew nuts, charoli and desiccated coconut.
  • Add ginger-garlic paste.
  • Heat some oil.
  • Add cinnamon, cloves, cardamom and, when the oil splutters, add sliced onions.
  • Fry till golden.
  • Add above paste and fry for 2 mins. Add garam masala, red chilli, coriander, cumin and turmeric powders and salt.
  • Stir well. Add meat and fry until oil comes out.
  • Add yoghurt and pressure cook till meat is tender or cook until tender in a covered casserole for about 3 hours.
  • To Assemble:
  • Take a heavy-bottomed aluminium cooking pot and spread a little rice at the bottom. Pour a little of the saffron milk mixture over the rice flicking with a fork until some of the rice grains are coloured.
  • Add a layer of cooked mutton curry, sprinkle coriander and mint leaves and some fried onions.
  • Repeat this process until all the rice and meat is used up.
  • It should be 2 to 3 layers.
  • On the top most layer pour melted ghee or oil liberally and cover the pot tightly with a lid.
  • Secure the edges with foil so that steam does not escape.
  • Put it in the oven for 10 mins.
  • Garnish with almonds and crisp fried onions.
  • Serve with boiled eggs and yoghurt chutney.

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