Mutton biryani | mutton biryani banakar khaja bhai madarsa faiz khasim lilbanat me khilaaye hai

Mutton biryani | mutton biryani banakar khaja bhai madarsa faiz khasim lilbanat me khilaaye hai
prop:- MD. Khalid Ahmed
contact nambar :- 9550073117
Address :- mambapur , tower opposite madarsa faiz khasim lilbanat
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Preparing an 8 kg Hyderabadi Dum Biryani is a grand undertaking. Here's a description of the recipe:
*Ingredients:*
For the Mutton Marinade:
- 8 kg mutton pieces
- 8 kg rice
- 10 large onions, thinly sliced
- 10 tomatoes, chopped
- 3 cups of plain yogurt
- 2 bulbs of garlic, minced
- A 6-inch piece of ginger, grated
- 20-25 green chilies, slit (adjust to your spice preference)
- Whole spices (cinnamon, cardamom, cloves, bay leaves)
- 4 tablespoons of turmeric powder
- 6 tablespoons of red chili powder (adjust to your spice preference)
- 6 tablespoons of garam masala
- Fresh coriander and mint leaves (large bunches)
- Ghee (clarified butter) and cooking oil
- Salt to taste
*Instructions:*
1. Start by washing the rice thoroughly and soaking it in water for 30 minutes. Drain and set it aside.
2. In a large, heavy-bottomed pot, heat a mixture of ghee and cooking oil. Add the whole spices and sauté until fragrant.
3. Add the sliced onions and cook until they turn golden brown and caramelized. Remove some for garnish.
4. Add the minced garlic, grated ginger, and green chilies. Sauté for a few minutes.
5. Stir in the chopped tomatoes and cook until they soften and the oil starts to separate.
6. Add the mutton pieces and sear them until they change color.
7. Add the yogurt and spices (turmeric, red chili powder, and garam masala). Cook until the mutton is well coated and the oil separates.
8. Pour in enough water to cook the mutton until it's tender, and the gravy thickens. Cover and simmer until the meat is done. Adjust the water as needed.
9. In a separate large pot or vessel, bring water to a boil. Add the soaked rice and cook until it's 70% done. Drain and set aside.
10. Layer the partially cooked rice and mutton gravy in a large biryani pot. Sprinkle fresh mint and coriander leaves and the caramelized onions in between the layers.
11. Repeat the layers until all the rice and mutton are used up. Finish with a top layer of rice and herbs.
12. Cover the pot tightly with a heavy lid or seal the edges with dough. Cook on low heat for about 30-40 minutes. This allows the flavors to meld, and the rice will finish cooking through the steam.
13. Once done, gently fluff the biryani with a fork, ensuring even distribution of flavors and meat.
An 8 kg Hyderabadi Dum Biryani is a grand feast for special occasions and large gatherings. Enjoy it with raita, mirchi ka salan, or your favorite side dishes.
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