Hydrabadi dum biryani

Biryani is no less than some King in whole Mughlai Cuisine as its something that was cooked in royal kitchens of Mughal Empire and was the favorite dish of Emperors, basically its a spicy dish that contains meat and rice, goes as main course and most of the times, Raita goes as accompaniment with the Biryani.

This Biryani is often known as Kachchi Biryani. In this one, meat is marinated in spices overnight and then cooked along with the rice on low heat.

1. Basmati rice ½ kg
2. Coriander leaves 1 bunch
3. Curd 2 cups
4. Garlic and ginger paste 2 tbsp
5. Golden fried sliced onions 2 cups
6. Green chillies chopped 3-4
7. Lime juice 2 lemons
8. Mint 1 bunch
9. Mutton 1 kg
10. Oil 5-6 tbsp
11. Rose Water (optional) 1 tbsp
12. Saffron 1 pinch
13. Boiled egg for garnish (optional) 2
14. Cashew nuts (Optional) 50 grams

Spices (whole)

1. Black cumin 1 tsp
2. Black peppercorns 1 tbsp
3. Whole Garam masala

bay leaves- 1-2

brown cardamoms- 2

green cardamoms- 4-5

cloves- 3-4

cinnamon- 2” stick

mace- 1 tsp

Spices (ground)

1. Garam masala powder 2 tbsp
2. Coriander powder 1-2 tsp
3. Cumin powder 1 tbsp
4. Meat tenderizer 1 tsp
5. Salt to taste
6. Turmeric powder 1 pinch
7. Red chilli powder 1 tsp

Method

1. Put meat pieces in a bowl and add green chillies, salt, chilli powder, cumin seeds, half of the coriander-mint leaves, coriander powder, cumin powder, half of the fried onions, lil bit crushed peppercorns, whole garam masala, some lime juice, yogurt and some oil. Mix everything well and refrigerate overnight.
2. Boil the rice up to almost half done. Drain out all the water and spread them in a wide platter and keep in fridge for couple of hours.
3. Take a thick bottomed pan and set the meat layer at bottom pan. Divide the rice in two parts. Spread half of the rice over the meat layer, followed by some mint-coriander leaves and fried onions.
4. Now add rest of the rice and spread it very gently, make sure the layer is even. On top of that, add the left over mint-coriander, fried onions, some garam masala powder and saffron. Use heavy cover for the vessel.
5. Cook it on direct flame (low) for 5-10 mins and then set a tawa/hot plate on low flame, put the biryani’s pan on tawa and let it cook slowly for about 45 mins.