Hyderabadi mutton biryani in oven recipes - Main course

Nutrition:

• Calories: 630 kcal
• Carbohydrate: 83 g
• Protein: 37 g
• Fat: 16 g
• Saturated Fat: 8 g
• Cholesterol: 104 mg
• Sodium: 1100 mg
• Fiber: 6 g
• Sugar: 10 g
• Unsaturated Fat: 6 g
• Serving Size: 1 serving

How to cook:

1. Marinating the Lamb
2. Mix garlic and ginger paste, chilli powder or flaked chilli, ground turmeric, salt, garam masala and natural yoghurt in a large bowl.
3. Mix until combined and add the diced lamb. Make sure all the lamb pieces are covered with marinade.
4. Cover the bowl with cling film or a lid and let it marinate in the fridge preferably overnight or for a minimum of 5 hours.
5. Cooking the Lamb Curry
6. Put a heavy-based pan or a Dutch oven on medium heat and melt the ghee.
7. Add sliced onions and sauté them until caramelised and get really dark brown but not burnt. This would take around 20 to 30 minutes.
8. Spare half of the caramelised onions on a plate and set them aside to use later for garnishing the biryani.
9. Add cardamoms, cinnamon sticks, bay leaves, flaked chilli, garam masala, mace (optional) and turmeric to the pan, and sauté for 40 seconds. Stir continuously to make sure they don’t get burnt.
10. Add the mutton along with the marinade, the chicken stock or the lamb stock, coriander, and the chilli.
11. Mix well and turn the heat to high to bring the mixture to a boil.
12. When it boils, lower the heat, close the lid and let it simmer for one hour or until the mutton is tender, stirring occasionally. Stir occasionally to avoid it sticking to the bottom of the pan.
13. Cooking the Rice
14. While the mutton is cooking, prepare the rice.
15. Wash the rice in a sieve under running cold water until the water from the rice is no longer cloudy.
16. Soak the rice in room temperature water for 20 minutes.
17. Drain the water and place the rice along with the lime or lemon juice, salt, cardamoms and water in a large saucepan.
18. Bring it to a boil over medium heat and cook for 2 minutes. Strain the rice and discard the cooking liquid.
19. Layering the Mutton Biryani
20. Preheat the oven to 180°C.
21. Warm the milk, add the saffron (if using) to infuse for about 10 minutes and set it aside to garnish the biryani.
22. When the meat is tender enough, check the seasoning and add some salt if needed.
23. Remove from the heat and spread the precooked rice on the top of the curry with the back of a spoon, making sure the rice totally covers the curry.
24. Garnish the top of the rice with the reserved caramelized onions and sprinkle on the milk infused with saffron.
25. Tightly cover the pan or the Dutch oven with tin foil then place the lid over the foil.
26. Cook in the preheated oven for 20 minutes.
27. Remove the pan from the oven and let it rest for 10 minutes before serving.

Notes: Hyderabadi Biryani Recipe by Zareen Syed, In a heavy pan, boil water with rest of cardamom pods, cloves and cinnamon stick. Add half a teaspoon salt to water. After water boils, add rice and …

Nutrition:

• Calories: 670 kcal
• Carbohydrate: 52 g
• Protein: 29 g
• Fat: 36 g
• Saturated Fat: 16 g
• Cholesterol: 102 mg
• Sodium: 1686 mg
• Fiber: 1 g
• Sugar: 1 g
• Serving Size: 1 serving

How to cook:

1. How to cook the Biryani Rice?
2. Begin by washing the Basmati rice very well under running tap water. Soak the rice with enough water for 20 mins. Do not skip this step.
3. Next, take samll piece of mslin cloth just enough to make a temporary pouch. Place all the dry whole spices mentioned in the "For cooking the Biryani Rice" section and tie a knot to make a small pouch.
4. In a deep bottomed pot or saucepan bring enough water to roaring boil. Add the soaked basmati rice, ghee, salt and the small temporary spices pouch. Bring the rice to a roaring boil too and immediately turn down the heat to medium. Cook the rice until 80% done.
5. Drain the rice immediately, and spread it on a large plate. If possible keep it under a fan or near a window so that the rice will come down to room temperature fast and stop getting cooked with the residual heat. In the meantime cook the Mutton gravy.
6. How to cook the Mutton Gravy for Biryani in Instant Pot?
7. Wash the mutton pieces well and pat them dry completely. Next, add all the ingredients to the meat mentioned in the "For Mutton Marinade & Gravy" and mix well with the help of your hands or a spatula. All the mutton pieces must be well coated with the marinade. Allow to marinated meat to rest for at least 2-3 hours in the fridge.
8. Next, set the Instant Pot on SAUTE & keep it at NORMAL.
9. Add the marinated mutton along with the marinade to the pot and fry until oil begins to leave the sides of the pot.
10. Add water just enough so that mutton pieces are just 70% submerged. Close the lid of the pot, seal the valve and CANCEL the SAUTE. Press the PRESSURE COOK mode and cook on HIGH for 17 mins.
11. After 17 mins when the Instant Pot begins to beep do a Quick Pressure Release and than open the lid of the pot. Sometimes mutton might release lots of water, so if there's too much water simmer and make the gravy to your prefered consistency. Set aside.
12. How to assemble Mutton Biryani step by step?
13. Gather all the ingredient and create a mini assembly line so that you do not miss out on any ingredient.
14. Prep the oven proof Biriyani pot (I used a terracotta pot but you may use aluminum tray). Grease the interior of the pot with ghee.
15. With the help of a ladle scoop out the mutton gravy and arrange in at the base of the pot or tray in a single layer. Pour the gravy evenly on top of the mutton pieces.
16. Sprinkle some chopped cilantro & mint leaves, a few barista, little garam masala powder & biriyani masala powder.
17. Layer cooked basmati rice on top of the mutton in a single layer. Drizzle about 4 tablespoons saffron milk on top of the rice layer.
18. Sprinkle more chopped cilantro & mint leaves, barista, garam masala powder & biriyani masala powder.
19. Layer the rest of the basmati rice and top the final layer with chopped mint & cilantro, barista, garam masala powder, biriyani masala powder and rest of the saffron milk.
20. Cover the terracotta pot with its lid or if using an aluminum tray cover it with the help of a large sheet of aluminum foil.
21. Place the pot or tray in the middle rack of a pre-heated oven at 350F and cook it for 30 mins.
22. Remove from the oven and serve hot. Enjoy.

Notes: Hyderabadi Mutton (Lamb) Biryani Recipe, Layering the Mutton Biryani. Preheat the oven to 180°C. Warm the milk, add the saffron (if using) to infuse for about 10 minutes and set it aside to garnish the biryani. When the meat is tender enough, check the seasoning and add some salt if needed. Biryani is a classic South Asianrice & meat dishmade with perfectly cooked, fluffy grains of fragrant basmati rice, caramelised onions and tender chunks o… Marinade Ingredients1. Mutton - I prefer theshoul…Ingredients For the Mutton Curry1. Onions - White or … Making biryani from scratch at home can be daunting because of the many technicalit… Marinating the lamb a day ahead would save you some time. The cooking time of the meat will vary depending on the cut and size of the meat you use as … Biryaniis served as the main dish in a meal, while thePilau(or pulao) is usually served as an accompaniment to the main dish. Although it seems complicated to make this delicious lamb biryani (or gosht biryani) as it involves many different techniques, my recipe is very easy to follow with step-by-step pictures and in… For more delicious Asian inspired recipes why not try: 1. Dal Palak (Spinach Dal) 1. Keema Naan Bread 1. Salt and Pepper Chicken 1. Spicy Egg Fried Rice 1. Indian Chickpea Salad (Chana Salad…

Notes: Mutton Biryani Recipe | Hyderabadi dum biryani, Mutton Biryani: a step-by-step method with images. 1st Step: Fry the cashews and onions. Drain and keep aside. 2nd Step: Add marinated meat let it …