HYDERABADI KUTCHI BIRYANI


INGREDIENTS QUANTITY
Mutton (big chunks) - 500 gms
Basmathi rice - 500 gms
Ghee - 100 ml
Onions - 150 gms
Curd - 100 ml
Milk - 150 ml
Garlic small pods
Ginger - 30 gms
Chilli powder - 1/2 tsp
Green chillies - 03 Nos
Coriander - 1 bunch
Mint - 1 bunch
Lemon - 1 No
Cinnamon - 03 Nos
Cardamom - 03 Nos
Cloves - 03 Nos
Shahjeera - 1/2 tsp
Saffron few strands
Papaya skin 1 cm
Salt to taste


Method of Preparation
1. Wash the mutton and marinate with curd, ginger garlic paste, salt and papaya skin for 1 1/2 hour. 
2. Fry sliced onions in ghee and keep aside a little fresh for garnish. 
3. Wash and soak rice for an hour and cook till half done and drain the water. 
4. Add saffron to luke warm water (50 ml). 
5. Melt ghee in a heavy based vessel. Add the garam masala, sliced onions and fry till goden
brown. Add giger garlic paste, mint and coriander leaves. 
6. Add the marinated mutton with the marinades, sprinkle lemon juice and milk.
7. Spread the half cooked rice in an even layer over the meat. 
8.Sprinkle garnish onion, pour safforon flavoured milk.Cover with a lid and seal the edges of the lid with a firm dough and place a weight over the lid. 
9. Place a coal fire for 20-25 mins. Reduce heat for futher 05 mins. Place live coal on the lid. 
10. when the steam escapes, check for the rice, mix the meat and rice before serving.
11. Serve hot with bagara baingan and dahi ki chutney.

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Munvar Miya Shaik                                                                       

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