Mutton Biryani Recipe -DIY

Mahafarooz Khan
Mahafarooz Khan’s interest in cooking developed and nurtured from her late mother-in-law, an expert in Hyderabadi and Mughlai cuisine. Under the guidance of her beloved mother-in-law, Mahafarooz learned how to prepare several mouth-watering recipes. After cooking for nearly 45 years, she earned a name for herself as one of the city’s well-known caterers. She runs a successful business under the name of ‘From the kitchen of Mahafarooz Khan.’ On the occasion of Eid, she shares two delicious recipes.

Ingredients                     Qty

basmati rice
large onions
oil
coriander
mint
ghee
saffron
milk
For marination
mutton
raw papaya paste
garam masala
red chilli powder
turmeric powder
ginger garlic paste
Coriander leaves
mint leaves
yogurt
fried onions
green chillies
lemon juice
fried onion
salt
atta dough
1 kg
8 (thinly sliced)
2 cups
1 cup (finely chopped)
1 cup (finely chopped)
¼ cup
a pinch
¼ cup

1 kg
3 tbsp
5 - 6 tbsp
1 tbsp
½ tsp
4 tbsp
1 cup (finely chopped)
1 cup (finely chopped)    
250 gms
2 cups
5 - 6 (finely chopped)  
3 - 4 tbsp
½ cup (in oil)
to taste
to seal the biryani pot

Instructions

1. The first step is to heat oil in a Kadai and fry the onions till golden brown. Set this aside.

2. Soak the basmati rice for one hour.

3. In a large bowl, take mutton, add raw papaya paste, garam masala, red chilli powder, turmeric powder, ginger garlic paste, coriander, mint, yoghurt, fried onions, green chillies, lemon juice, salt, fried onions in oil. Mix all the ingredients thoroughly. Allow the mutton to marinate for about an hour.

4. Bring a large pot of water to a boil, add salt and add the soaked basmati rice. The rice has to be half cooked.

5. In another large pot, take the marinated mutton and cook for about 5 to 10 minutes.

6. Now add half of the rice, half fried onions, little coriander and mint leaves. Add another layer of rice, remaining fried onions, coriander and mint leaves.

7. Now add about ¼ cup of ghee. Mix the saffron in little milk and add it. Seal the rim of the pot with sticky atta dough and place the lid.

8. Place a hot water pot on top of the biryani pot. Cook for about 45 minutes on low heat. Once it’s fully cooked, turn off the heat and serve hot.