Hyderabadi Biryani


2 cups basmati rice
3 1/2 cups water
1 1/2 tsp salt
3 tsp ghee or butter
3 each of cloves, cardamoms, and cinnamon
1 bay leaf
1 tsp black cumin seeds

for the mutton

1/2 kg mutton
3 green chilies
3 large onions
3 tomatoes
3 each of cloves, cardamom and cinnamon
4 tsp ghee
1 bunch coriander leaves
1/2 bunch mint leaves

for the masala 1

1 large pod garlic
1 large piece ginger
grind together to a fine paste.

for the masala 2

12 red chilies
2 tbsp coriander seeds
2 tsp fennel seeds
2 tsp khus khus seeds
grind together to a smooth paste

for the masala 3

1/2 cup grated coconut
3 tsp chopped cashew nuts
1/2 cup yogurt
grind together to a smooth paste
hard boiled (cooked) eggs for decoration


for the rice

1. Soak the rice in water for 20 minutes, drain and keep aside.
2. Heat ghee, add the remaining spices for rice preparation and fry for 1 minute.
3. Add rice and fry for further 2 to 3 minutes.
4. Add water, salt and cook till the water is absorbed. Allow rice to cool.

for the mutton

1. Clean the meat, cut into pieces and soak in the yogurt.
2. Heat ghee, add spices, chopped green chilies and onions and fry till mixture turns brown. Also add masala 1 and 2 and stir well.
3. Now add the tomatoes and fry for 2 minutes.
4. Then add mutton pieces, coriander and mint leaves and simmer for 5 minutes. Add 1/2 cup of water and salt to taste.
5. Cook for 15 minutes and add masala 3. Cook till the gravy becomes thick.

arranging the biryani

1. Divide rice into 3 parts and mutton into 2 parts.

2. Grease a dish and arrange alternate layers of meat and rice and meat, beginning and ending with rice.

3. Dissolve a little saffron or yellow coloring in 1/4 cup of milk.

4. Pour over rice, cover and bake for 20 to 30 minutes.

5. Transfer to a serving dish and garnish with fried onions, cashew nuts, raisins and hardboiled eggs.

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