How to make Hyderabadi Mutton Biryani At Home | मटन बिरयानी
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- Опубликовано: 28 сен 2024
- How to make Hyderabadi Mutton Biryani At Home | मटन बिरयानी #eidspecialrecipe #biryanirecipe
Portions serving: 8-9 pax
Preparation time: 7-8 hours
Cooking time: 1 hour
Ingredients:
Mutton biryani cut 1 kg
Onion 7-8 pcs
Oil 1 cup
Raw papaya 1 pc
Green chilli 2 pcs
Salt 1 ½ tbsp
Ginger & garlic paste 2 tbsp
Kashmiri chilli powder ½ tbsp
Turmeric powder 1 tsp
Yellow chilli powder 1 tbsp
Biryani masala 3 tbsp
Curd 2 cups
Mint leaves handful
Ginger juliennes 1 tbsp
Coriander chopped 1 tbsp
Green chilli slits 1 tbsp
Basmati rice 900 gms
Ghee 1 tbsp
Bayleaf 2 pcs
Mace 1 pc
Cinnamon 1 inch
Black cardamom 2 pcs
Green cardamom 4-5 pcs
Cloves 5-7 pcs
Black pepper 8-10 pcs
Dough 1 cup
Rogan 2 tbsp
Water as needed
Biryani masala:
Cinnamon 1 inch
Black cardamom 3 pcs
Cloves 10-12
Nutmeg ½ pc
Mace 2 pcs
Black pepper 20-25 pcs
Green cardamom 6 pcs
Shahi jeera 1 tsp
Burani raita:
Curd 1½ cup
Salt ½ tsp
Red chilli powder 1 tsp
Fried garlic ¼ cup
Method:
Biryani masala:
Take a mixer jar, add cinnamon, black cardamom, cloves, nutmeg, mace, black pepper, green cardamom, shahi jeera and grind it to fine powder.
You can store it in an airtight container.
Burani raita:
Take curd in a bowl, add salt, red chilli powder, fried garlic and mix it well.
Burani raita is ready. Set it aside.
Biryani:
Peel & cut onion into fine slices.
Now add some salt to the sliced onion and nicely mix it.
Heat oil in a pan, add sliced onion and shallow fry them on medium to low heat.
Once they are light golden brown, remove them on a tissue paper, spread and let the excess oil drain off.
Peel the raw papaya, wash the skin and add it to the mixer jar.
Add green chilli, onion, water and make a paste of it. Set it aside.
Now, take a thick bottom pan or lagan, mutton, ginger & garlic paste, papaya skin paste, salt, kashmiri chilli powder, turmeric powder, yellow chilli powder, biryani masala and mix it.
Then add curd, mint leaves, ginger juliennes, coriander chopped, green chilli slit, fried onion (barista), leftover onion fried oil, mix and nicely massage them.
Keep the marinated mutton aside for 6-7 hours.
For rice:
Wash and soak basmati rice for 30 mins.
Boil water, add ghee, bayleaf, mace, cinnamon, black cardamom, green cardamom, cloves, black pepper and boil it for 5 mins.
Remove whole spices and add soaked rice, salt and cook it in stages.
Once the rice is cooked for 3 minutes, remove ⅓ part and apply it on the marinated mutton.
Spread it evenly, then add some ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes and some rice stock.
Now after 6 mins of rice cooking, remove half of the rice and transfer it over the previous layered rice in a lagan.
Repeat the procedure of adding, ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes & very little rice stock.
When the rice is cooked for 9 mins, strain all the rice and add it to the lagan.
Finally, top it up with ghee, barista, mint leaves, biryani masala, ginger juliennes and drizzle rogan.
Now, take a dough, roll it into a cylindrical shape like a pipe, apply it on the edges of the lagan and place the lid.
Press the lid and seal it to the lagan.
Heat a flat pan and place the lagan on it.
Cook the biryani on medium to low flame for 25-30 mins.
Once it's cooked on dum for 40 mins, allow it to rest for 5-10 mins.
Biryani is ready to serve.
Open the lid, remove the dough and discard it.
Remove the biryani on a serving plate and serve it burani raita.
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OMG what a delicious yummy and tempting mutton biryani.... Really mouth watering 😋... Daddy tips toooooooo gooooood... Which i always follow.... Step by step to follow... Masala powder really good.. plating exciting and waiting to be eaten 😊,. Raita❤... Thank you for sharing this lovely recipe 😋👌👍 and God bless 💖... I will be getting mutton from my neighbour for Eid so will surely try this recipe 👍
😅😅
Wonderful!!! He says no extra word and teaches authentic dishes in the easiest way, MashaAllah!!!
First chef who cooked authenticated Hyderabadi biryani
Thank u
Baigan ki authentic 😂
Nutmeg, javatri, adrak Roghan😂😂 next what? There's idiots in hyderabad from outside running restaurants where lots of new migrants stay adding Coriander powder and zeera powder😂😂
Yeh sub aise hi hai.. Crap
Then again even in hyderabad not a single restaurant serves authentic hyderabadi biryani.
Some times on ocassion some family member of the restaurants owner family who happens to be in charge Occasionally gets original style made just for the sake of it. Just to stick a finger to the family members who have decided to cater to loud mouth idiots from outside hyderabad who have settled here over last 35 years who demand masala masala😂😂
Chef. Yummm Biryani. Just like my mom use to prepare 50 years ago. Superb. Nostalgic.
Thank u
Chef i try to make yr recipe of crispy Chicken lolypop with red sauce. Its out this world. All my frnds family. Love it. Thanx for the amazing recipie
Best presentation of Hyderabadi Biryani ever seen ❤
Easy to understand and make ❤
Thanks ❤
welcome stay connected for more recipes
Saab, aap bahuth acha explain Kiya hai. Thankyou Sir.
Sir ji Aaj mai dahi wala aaloo ki Sabji banai thi. Aap ki recipe dekh ke, or sab same tosame follow ki
Dahi Phati bhi nhi
Thank u sir ji 🙏🙏
Thank u
Your the best master chef . iam follow your recipe always thanks for the sharing video's.
Arry waah chef tussi great ho really love the recipe ♥️
Looks delicious will definitely try this recipe.thank you chef for the lovely recipe & tips🙏🏼
Good:Very Good Recipe. & Very Good Speech. & Really Haidrabadi Moton Briyan.धन्यवाद आपका स्वागत है
Sir...I am confused about the cooking time. Usually I have seen it take 45-60 minutes but you said 20-25 mins...Kindly clarify once again. Thanks
❤❤❤❤
Very good Hyderabad Biryani 🎉
I want try every day in Goa
🙏🏻🙏🏻🙏🏻
Add some fried potatoes in meat marination,yummy recipe ❤
सबसे अलकावर युनिक बिर्याणी रेसिपी आपने बताये धन्यवाद
Very well explained. Super Editing. Excellent recipe. Thanks 🙏
MA SHAA ALLAH...XCELLENT...SHUKRAN
Salam Chopra Sahab, Very good presentation, you preserved the authenticity of the recipe and culture. I have watched many such videos just to see how authentic the recipe is and i found only you emphasizing the importance of post cooking resting. Hats off to you.
Suggestion - add a green chili/mint to flavor the rice water.
Really excellent recipe.
Kudos to your cameraman , excellent production values. Well done
Awesome description 👍
Kamal kar diya Chopra Sahab! 👌👌
So nice of you sir 😊
Mouthwatering Biriyani. 🤤🤤🤤🤤🤤🤤👌
Very good, very detailed. Big thank you 😘
How to make chicken biryani at home
It’s ok
Hyderabad Biryani does not useBlack Pepper, Nutmeg and Mace in their Kacche Gost ki Biryani. Use of 6 Spices is key and they do the Job .
Don't know why these outsiders screw our recipes.
Adrak in biryani😂😂
Javatri and tejpatta😂 in water.
Some of the key flavors is shahi zeera in boiling water. He skipped. That, salt in water he skipped.
Don't go by what Hyderabadi restaurants are serving now a days. Hyderabadi Muslims laugh at them now. It's total crap over the last 25-30 years. They are catering to outsiders. No hyderabadi biryani doesn't have "masala" These are requests from drunk people who demand it and they have no heritage of making biryani. Unfortunately now all restaurants are catering to these type of customers as they come and start making loud statements aur masala aur masala.
Of course it's way way more easier and cheaper for restaurants to cater to this crowd.
And then you have rank outsiders like these killing the dish.
thank you for the suggestion
@@70newlifeinstead of typing all that crap suggest what is an authentic hyd biryani according to u...or just keep quit
Very good and testy recepe no doubt about that but ap ny papaya ki skin kion use ki? 😮❤😮
Beautiful
Best tips Aapnay bathadhia sir . I am Feroz Ap
What about salt?
Mouth watering 😊
Hai Ajay super yummy biryani your explain is very nice IAM from Saudi today is our Eid
1 big mistake , you did not add salt into the water. Water in which rice is boiled is salted heavily so that it tastes like sea water, as it is required to flavour the rice.
100% - i couldn't believe this was missed or not mentioned. The rice will be bland without this crucial step and it cannot be corrected .
Yes
Good observation
🫡🫡🫡
Mutton and rice ratio is also missing 1:2 is ideal
Amazing !!
Pls confirm biryani cooking time on dum
Veri nice
Yummy bhai is bartan ki link bhejo
Sir..please post a video showing recipe for Kolkata biriyani
Namak kab Dena hai.....aap ne namak diya nehi
Chawal ki kitni quantity hai ye bhi nhi bataya
Excellent chef. Did you miss to add salt while boiling rice? delicious yummy and tempting
May be the shot got missed
Chef..How much salt to put while boiling rice
Great job but one suggestion. We don't add jaifal and javitri in Hyderabadi Biryani. Salt too is missing in boiled water which is a must. We put saffron too. Rest of the recipe is awesome.
Mouthwatering recipe 😋😋😋😋😋
yes also try with #chefrbs
chef is 30 mins enough for the meat to be cooked?
👌👍⚘
Excellent
So delicious😋😋😋
rice is uncooked bro..nice video but definitely the chaval/rics is half cooked even when you done, can be seen from the platter
Chef ,
7-8 ghante room teprature mein rakhne se toh meat kharab nai ho jayega?
Agar garmi bahut hai to fridge mein rakh do .
@@ChefAjayChopra thats what i was meant to ask
thank you
He dint boil the mutton...bus dum me mutton pakeyga??
Beef qorma b banaen
Excellent. Thank you chef.
Thanks!
What kind of spice grinder is that.
Too 👍 vood
Uncle namak to Dale 😊
Mouthwatering 😋🤤
Thanks a lot 😊
Super yummmy❤stay conected
Hi, very nice recipe. Can you please give any alternative for raw papaya. Anything that is available in our kitchen.
Sorry to interupt chef
but you forgot to add salt in water to boil rice.
Edit mei miss hua hoga
I really enjoyed watching this video but I am absolutely certain that I will never go through the work of making this labor intensive recipe. I am sure very similar taste/results can be achieved via shortcuts. For example precooking the rice and meat separately and completely. Then layering them in a oven safe flat and wide bottom dish, and then sticking it in the oven for a few minutes just to get the flavors to travel between the layers. Finally topping the casserole with crispy fried onions as a garnish.
The biggest risk being that the mutton is completely uncooked at the end of this exercise. I think the kachha gosht biryani lends to chicken much easier than mutton for this reason
Having had biryani for decades, I am certain the same flavours can never be achieved with precooking the meat as it dries out the natural water and flavour of the meat. Leaving the meat raw and then layering half cooked rice over it preserves this flavour as well as the authenticity . Taking shortcuts makes work easier by just a percent maybe but compromises the originality and magic of an authentically cooked kache gosht ki biryani. You do not have to be scared about the meat being raw, just take lamb from a young animal, marinate it with a tenderiser for a couple of hours and the meat will be much more tender and juicier then what you'll achieve with a pressure cooker. You may want to put yourself through this 'labour intensive' process and cook a biryani your way as well and then compare the two to prove yourself incorrect and stop dulling out people from trying such recipes. The Indian cuisine is vast and dynamic with history associated with it which will die out if such methods and recipes are not preserved.
As far as this particular recipe is concerned there are a few tweaks needed. He should have added lemon juice as well. Instead of ginger juliennes he should have added ginger paste and garlic paste so the meat could have absorbed the flavour whilst in the marination
Hi, I used to think the same way. I am a big foodie and a home cook from Hyderabad and I have made biryani 'N' number of times. The process you said is for pakki biryani, i had done the same many times and with exactly the same ingredients used for kacchi biryani and i have failed to create the same flavor and taste of the authentic Hyderabadi kacchi dum biryani. I have tried making many types of biryani with many techniques in order to get the best biryani at home, however I could not re create anything close to the Hyderabadi dum biryani. I don't the exact reason for this, but doing the authentic style hyderabadi biryani will definitely be a big pay off and from my personal experience once people learn how its made correctly they forget all other biryani's.
@@abdulwaheedkhatri4638 It does not work in the high altitude hills where I live. I have tried using double the amount of tenderizer but the meat still remains uncooked even after 2 hour's of cooking - and ofcourse the rice gets overcooked and soggy like khichdi.
Boss wr is the salt ?
❤
Pisa gram msalh boht ziyadah contiti mein dala hy ap ne
Chef is there any alternative for mace if it's. Not available in our place
You only cooked it for 30 minutes? Meat needs at least one hour?
It depends on portion and type of cuts.
Forgot to salt the rice
Where do I get this utensil
Any commercial utensil shop
what is the total cooking time for the meat??
Owes ❤
Very delicious recipes 😋
17 minute is dor main biryani Kay lite
2024 hay meray Bhai
Short vedios karnay ka
25 mins time is very less its should be kept 1h 25mins
Super sir 🙏
❤❤❤
WOW THATS TO DIE FOR❤️❤️❤️❤️👍🏽👍🏽👍🏽
Any alternative for papaya? Because it's hard to find raw papaya every now and then.. so alternatives will be a lot more helpful.. Thanks for the recipe 😄👍
Yogurt , vinegar
Kachri powder per kg 10gm use kre
use mutton from an animal that is not more than 6 to 8 months old, hyderabadi restaurants mostly do not use papaya for this reason, cooking time when using papaya is less than 30 minutes and without papaya is up to 45 minutes
Har Muslim ko biryani atihai they don't celebrate our festivals then why should we be one side secular
Par hamara ekadashi hai na kuch ekadashi ka vrath ki recipes batayey please 🙏 jai shreeram
arey it doesn't matter in the grand scheme of things
Hilate rahna hai lagatar!😂😂
You have neither added sabut khada masala nor green cardamom powder during marinating, it is a good biryani but not authentic
Also lemon juice
Bhai super
Measurements?
video par hai nah
No offence chef , but the garam masalas are not correct. Hyderabadi biryani garam masala consists of cinnamon,green cardamom,cloves and shahi zeera. We don't use black cardamom , nutmeg , mace and black pepper.
Exactly 💯...and v don't even put ginger while layering
Salt to taste!!
With so much rice, quantity of mutton is too much less.
Not authentic.....in hyderabadi biryani powdered garam masala is not used
Background music is irritating and spoils the video!
Wrong ... This isn't authentic hyderabadi biryani 😢
Sorry Chef, as a Hyderabadi who cooks traditional biryani. I would say yours recipe is nowhere close to Hyderabadi recipe. Burhani raita with Hyderabadi Biryani, what the hell.
Nakli chef 😢😢😢 Barista nahi Birista, bol bhi Barista and likh bhi wahi rahe ho. And namak kaun daalega?
Hai prime minister Narendra das modi sudhar ja Nehi toh jail Jana parega 25 years
Aap jo bhi banate hein too much ghee and masala use korti hein. This is unhealthy.. Taste sob kuch nehin hota hein sir ..
Unnecessary complexity.
Tasty yummy recipe chef mai hmesha ap ka recipe banati hun please support me
The rice will be completely bland because you didn't add salt to water while boiling it. A major step if missed it would lead to a disastrous biryani.