I am always known to do things in a frenzy..!! I love suprising my spouse by the time he bangs back home. And this is just what happened last week.
Cooking though not my passion, i am a lazy self, and tend to look for easy-way-round to cook up my lunches and dinner. We always love biryani dont we?Who doesnt anyways. I dedicate this recipe to our dear friend Rafi who is in all praise of his hometown biryani. Rafi i hope your listening..! Though my effort to find an authentic hyderabadi biryani recipe from many people found no resuts I finally turned up to Rafi and asked him to get a recipe from his mum. But there too I gave up as he said it doesnt match the biryani they sell back in hyderabad... So, here's a treat for the hyderabadi biryani lovers. I'm sure you will truely enjoy this one.
When I was young, i used to be amazed about how much goes on in the kitchen just to cook up a meal and its just eaten in seconds..!!;-) Yes i said it well its really eaten up rather fast than its cooked up.
Well this recipe is a mind blower,can be cooked up in 1 hour straight away (please note, that's if you have everything ready)
Let's begin:
Ingredients:
For the Spice mix- 1/2tsp shahi jeera, 5 green cardamoms,1 cinnamon stick, 10peppercorns and 10 cloves.
For rice- 1.5cups of rice, salt, 2 bay leaves, 5 green cardamom, 10peppercorns, 1" cinnamon.
For marinade- 2 1/2 onions birishta (deep fried onions), 2 tbsp ginger garlic paste, salt, 1 tbsp red chilly powder, spice mix powder, 200ml curd, 2 tbsp chopped coriander leaves, 2 tbsp mint leaves.
For cooking mutton- 21/2 onions birishta, 2 black cardamoms and 1 cinnamon stick, salt if required (as we already add salt while marinating mutton)
For settinng rice and mutton- biryani colour or food colour, chopped coriander and mint leaves and ghee.
Firstly powder the spices for the mix and keep it ready. Take mutton, add ginger garlic paste and salt and mix well. Add the birishta, spice mix, chilly powder and the fried onions to it and mix again. Add beaten curd, mint and coriander leaves and let it refrigerate overnight or atleast for 2-3 hours.
Now lets prepare the mutton first. Meanwhile you can heat water with spices and soak rice for the biryani. In a heavy bottomed cooker, take ghee and add cardamoms and cinnamon and fry till the spices releases it aroma into the oil. Add 2 1/2onions and fry till golden brown. (Please note, if using fresh onions fry till golden brown, if using ready made birishta no need to fry again. Alternatively, I make about 5-10kilos of birishta and store in a air tight contanier which i later use for my cooking. Preparing the birishta on the very day for cooking takes ample time and is very time consuming as the onions need to be fried on medium flame and they should not be burnt). Add the marinated mutton and cook till mutton is done. The gravy should be thick and not be too water in consistency.
Meanwhile when the water boils add the rice and cook till 3/4th done. The rice should not be fully cooked and it should be removed off flame and drained once the grain is break-able by teeth and fingers.
This is my style for the setting of the hyderabadi biryani. I usually use a non stick vessel and put about 2tbsp ghee and spread it to the base of the vessel. I add little gravy from the mutton to it as well. I layer half the rice to the vessel and drop in food colour, chopped coriander and mint leaves over it. Then I layer the entire mutton gravy over the rice. And finally pour the balance rice on top of it and again sprinkle the colour and the coriander and mint leaves over the rice. Add little more ghee on top so that rice is not too dry. Keep on dhum for 30 mins or till steam comes out. Open and serve hot with any raita of your choice.
Cooking though not my passion, i am a lazy self, and tend to look for easy-way-round to cook up my lunches and dinner. We always love biryani dont we?Who doesnt anyways. I dedicate this recipe to our dear friend Rafi who is in all praise of his hometown biryani. Rafi i hope your listening..! Though my effort to find an authentic hyderabadi biryani recipe from many people found no resuts I finally turned up to Rafi and asked him to get a recipe from his mum. But there too I gave up as he said it doesnt match the biryani they sell back in hyderabad... So, here's a treat for the hyderabadi biryani lovers. I'm sure you will truely enjoy this one.
When I was young, i used to be amazed about how much goes on in the kitchen just to cook up a meal and its just eaten in seconds..!!;-) Yes i said it well its really eaten up rather fast than its cooked up.
Well this recipe is a mind blower,can be cooked up in 1 hour straight away (please note, that's if you have everything ready)
Let's begin:
Ingredients:
For the Spice mix- 1/2tsp shahi jeera, 5 green cardamoms,1 cinnamon stick, 10peppercorns and 10 cloves.
For rice- 1.5cups of rice, salt, 2 bay leaves, 5 green cardamom, 10peppercorns, 1" cinnamon.
For marinade- 2 1/2 onions birishta (deep fried onions), 2 tbsp ginger garlic paste, salt, 1 tbsp red chilly powder, spice mix powder, 200ml curd, 2 tbsp chopped coriander leaves, 2 tbsp mint leaves.
For cooking mutton- 21/2 onions birishta, 2 black cardamoms and 1 cinnamon stick, salt if required (as we already add salt while marinating mutton)
For settinng rice and mutton- biryani colour or food colour, chopped coriander and mint leaves and ghee.
Firstly powder the spices for the mix and keep it ready. Take mutton, add ginger garlic paste and salt and mix well. Add the birishta, spice mix, chilly powder and the fried onions to it and mix again. Add beaten curd, mint and coriander leaves and let it refrigerate overnight or atleast for 2-3 hours.
Now lets prepare the mutton first. Meanwhile you can heat water with spices and soak rice for the biryani. In a heavy bottomed cooker, take ghee and add cardamoms and cinnamon and fry till the spices releases it aroma into the oil. Add 2 1/2onions and fry till golden brown. (Please note, if using fresh onions fry till golden brown, if using ready made birishta no need to fry again. Alternatively, I make about 5-10kilos of birishta and store in a air tight contanier which i later use for my cooking. Preparing the birishta on the very day for cooking takes ample time and is very time consuming as the onions need to be fried on medium flame and they should not be burnt). Add the marinated mutton and cook till mutton is done. The gravy should be thick and not be too water in consistency.
Meanwhile when the water boils add the rice and cook till 3/4th done. The rice should not be fully cooked and it should be removed off flame and drained once the grain is break-able by teeth and fingers.
This is my style for the setting of the hyderabadi biryani. I usually use a non stick vessel and put about 2tbsp ghee and spread it to the base of the vessel. I add little gravy from the mutton to it as well. I layer half the rice to the vessel and drop in food colour, chopped coriander and mint leaves over it. Then I layer the entire mutton gravy over the rice. And finally pour the balance rice on top of it and again sprinkle the colour and the coriander and mint leaves over the rice. Add little more ghee on top so that rice is not too dry. Keep on dhum for 30 mins or till steam comes out. Open and serve hot with any raita of your choice.
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| Marination process |
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| Spice mix ingredients |
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| The marinated mutton |
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| The biryani... I clicked it after we both ate our share.!! |
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