Hyderabadi Mutton Dum Biryani ~~ Pakki Style

Today's recipe is straight from land of Nizams, Hyderabad. Hyderabadi cuisine also known as Deccan cuisine is a native cooking style of Hyderabadi Muslims. Hyderabadi Cuisine has become legacy of Nizams of Hyderabad. Hyderabadi Biryani is one of the most famous dishes of the city. It is very  different from other variations of the Biryani, originating from the kitchens of the Nizams of Hyderabad. Traditionally  Hyderabadi biryani is made of lamb or goat, along with half cooked rice, various spices and flavors of saffron.  It is called as Hyderabadi kachi biryani, which means meat is not cooked before layering with rice. Goat or lamb is marinated with all the spices and slow cooked along with cooked rice on dum till its done. Raw papaya paste is added in marination so that mean is cooked nice and tender. 

But today I will be posting a recipe of Pakki biryani which means mutton or meat is cooked and then layered with rice and cooked further. We will not be using papaya paste in this recipe as the meat doesn't need any tenderizer. The traditional recipe does not use any food color, only saffron water is added to give the flavor and color to the biryani. If you do not have saffron, go ahead and use food color. 

So for day 10, am here with an authentic Hyderabadi Mutton Biryani -Pakki Style from my city Hyderabad. Lets go into the recipe now......

Ingredients:



Mutton 2 pounds
Basmati Rice 4 cups
Red Onion 1 large
Curd  1 1/2 cup
Green chilies 6
Biryani masala 2 tbsp
Ginger garlic paste 1 1/2 spoons
Cardamom 3
Cloves 4
Bay leaves 2
Cinnamon 2 inch stick
Grated coconut 3/4 cup
Mint leaves 1 cup
Cilantro 1 cup
Chili powder 2 spoons
Tomato 1 medium
Oil / Ghee 1/2 cup 
Saffron water / Food color  ( I used yellow and orange color)
Salt to taste
Lime juice 1 spoon
Fried onions for garnishing


Preparation:


Take medium size mutton pieces, wash thoroughly.
Marinate with curd, chopped green chilies, Ginger garlic paste, 1/2 of the mint and coriander, turmeric powder and salt. 
Also add biryani masala, chili powder, lime juice and 2 spoons oil.
Marinate over night or for at least 6 hours.
Wash and soak rice for at least 30 minutes.
In a presser cooker  heat oil and add whole spices ( cinnamon,cloves, 1 bay leaf, cardamom) and add onion slices
Add ginger garlic paste and saute till onions turn golden brown.
Now add marinated mutton and fry for 5 minutes.
Now add grated coconut fresh or frozen  chili powder and tomato pieces.
Cook for another 5 minutes and add chopped mint and cilantro leaves.
Cover and cook for 3-4 whistles. 

Lets prepare rice which the mutton is still cooking.
Add 8 cups water to rice in a deep pan and cook on high flame.
Add little oil and salt to taste.
Cook till the rice is  75% cooked.
Using big strainer drain all the water from rice.
Now take a aluminium oven safe tray and spread some ghee or butter all over.
Add  1/2 of the cooked rice.
Top it up with chopped cilantro, saffron water.
Now add mutton curry on top and add rest of the rice.
Now again add cilantro, mint and  saffron water on top of the rice.
Take a wet paper towel and squeeze the excess water.
Cover over  rice with the wet paper towel and Seal the tray with aluminium foil tightly.
Cook in over on 350 degrees F  for 45 minutes.
Remove garnish with fried onions and serve hot with raita or salan. 

Recipes so far in this Mega Marathon:

1. Brown Rice -Veg Pulao

2. Thalassery Chicken Biryani

3. Korralu Kichidi 

4. Mixed Veggie Quinoa Pulao

5. Gutti Vankaya Biryani

6. Cabbage Peas Pulao

7. Kaju Peas Pulao

8. Ginger Chicken Pulao

9.Haryanvi Aloo Chutney Pulao

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99



   

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