Hyderabadi Biryani

Raw marinated meat layered under rice and sealed.

Ingredients

• 1.2 kg Mutton
• 4 cups Basmati rice
• 1½ cups Yogurt
• 4 Onions
• 3 tbsp Ginger
• 3 tbsp Garlic
• 1 cup Mint
• 1 cup Coriander
• 1 pinch Saffron
• ½ cup Milk
• ¾ cup Ghee
• 3 tbsp Biryani spice mix
• ¼ cup Lemon juice
• 2 tbsp Salt

Method

1. Marinate — Mix the mutton with yogurt, ginger, garlic, spices, herbs, lemon and salt and rest at least 4 hours.
2. Fry the onions — Fry sliced onions until dark and crisp, and mix half into the marinade.
3. Parboil the rice — Boil the soaked rice in heavily salted water for exactly 5 minutes — it must stay very firm.
4. Layer — Spread the raw marinated meat in a heavy pot and cover with the rice.
5. Finish the layers — Add saffron milk, ghee and the remaining fried onions.
6. Seal and cook — Seal the lid with dough and cook on the lowest heat for 1 hour — the meat cooks in the steam of the rice.
7. Biryani is ready — Break the seal at the table and serve from the bottom up.

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• Chicken Biryani
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