Name: HYDERABADI MUTTON BIRYANI recipe by Mukti Sahay at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Mutton - 500 gms; Ginger garlic paste - 1 tbsp; Whole black pepper - 3 - 4; Cinnamon - 1 inch stick; Cloves - 3 - 4; Green cardamom - 2; Black cardamom - 1; Cumin seeds - 1/4 tsp; Thinely sliced onion - 2; Chopped tomato - 1; Red chilly powder - 1 tsp; Turmeric powder - 1/2 tsp; Coriander powder - 12 tsp; Curd - 1/2 cup; Mint leaves - 2 tbsp; Coriander leaves - 2 tbsp; Green chilly - 2 cut in slit; Salt - to taste; Oil - 1 cup; Basmati rice - 2 cup

ABOUT HYDERABADI MUTTON BIRYANI RECIPE

#MainContast#BetterButter#SimplySpicy

Ingredients Serving: 4

Mutton - 500 gms
Ginger garlic paste - 1 tbsp
Whole black pepper - 3 - 4
Cinnamon - 1 inch stick
Cloves - 3 - 4
Green cardamom - 2
Black cardamom - 1
Cumin seeds - 1/4 tsp
Thinely sliced onion - 2
Chopped tomato - 1
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 12 tsp
Curd - 1/2 cup
Mint leaves - 2 tbsp
Coriander leaves - 2 tbsp
Green chilly - 2 cut in slit
Salt - to taste
Oil - 1 cup
Basmati rice - 2 cup

Instructions

Marinate mutton with ginger garlic paste and salt.
Keep aside for two hours.
Heat oil in a pan.
Add whole garam masala to crackle.
Add onion and stir fry till golden brown.
Add coriander powder,red chilly powder,turmeric powder and tomato and saute for 3 - 4 mins.
Add marinated mutton pieces and mix well.
Add curd,mint leaves and coriander leaves and and green chilly and saute for 4 - 5 mins.
Add 2 cup of water and cover it.
Cook till 15 mins.
Wash and rinse the basmati rice and add in the mutton gravy.
When gravy comes to boil simmer the flame.
Cover it and cook for 5 - 6 mins.
Serve hot with raita

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