Hyderabad pukki biryani
Biryani from Hyderabad region
Recipe by REHAB FATIMA of hyderbad, IN
this biryaani is made of cooked meat hence knwon as pukki biryaani.
Ingredients
non vegetarian
4 servings
- 1½ kg mutton with bone cut in big pieces.
- 1 kg basmati rice (soaked in waterfor 10 min)
- ¼ kg onion
- 3 tbsp ginger garlic paste
- Hara masala (10-12 green chillies, 1.5 bunch of coriander, 1 bunch of mint) ground to paste
- 1 bunch coriander chopped
- 1 bunch mint leaves chopped
- 1 tbsp garam masala powder
- whole garam masala (2 cinnamon stick,4 cloves, 4 cardmoms,1 tsp shahzeera)
- juice of lemon 5-6
- ¼ kg ghee
- oil(if required)
- 3-4 pinches of safrron in half cup of warm water
- salt
Directions
- Fry onions in ghee (add oil if required) till brown and let it cool.
- In mutton add ginger garlic paste, hara masala and mix well. now add salt garam masala yogurt mix well. Add ¾th of the fried onions(crumbled). Also add ¾th of the ghee in which the onions were fried.
- Pressure cook this till meat is 3/4th done (3-4 whistles). This is called yakhni
- In abig vessel boil water to cook rice. Add mint leaves n whole garam masala & 1tbsp salt. Let it boil.
- Now add rice n cook till 3/4th done .After the rice is cooked drain excess water and keep it and transfer rice into another vessel.
- Cover the bottom of the vessel in which the rice was cooked with the mutton (yakhni)pour a 1 or half cup water in whicn the rice is cooked and over it put rice.
- sprinkle the rest of the onions lime juice ,chopped coriander n mint and saffron water. n cover and cook on high flame till steam comes from it. then cook on slow flame for 10 to 15 min.
- mix well n serve with raita