The Hyderabadi biryani is the king of rice dishes. Biryanis, with their exotic flavour, are a staple of South Indian cuisine and this one packs a real punch. Bursting with spices, this is a guaranteed showstopper for every occasion.

Cooking Time: 40 minutes
Serves: 4

Ingredients

500g Kohinoor extra long basmati rice
1 Kg mutton
2 cups curd
2 tablespoon garam masala powder
2 tablespoon garlic & ginger paste
2 cups sliced fried onions
3 green chillies
Handful of mint
Handful of coriander leaves
3 tbsp cooking oil
1 tbsp red chilli powder
1 pinch saffron
1 pinch turmeric powder
50g cashew nuts (optional)
Salt to taste

Method

  • Add oil and salt to boiling water
  • Cook Trophy Basmati Rice till it is half cooked, and keep aside
  • Marinate the mutton by adding all the spices, curd, onion, and garlic & ginger paste
  • In a pan put some oil and then add the marinated mutton in the bottom layer and top it with half cooked basmati rice, add mint leaves, coriander leaves and friend onions
  • Repeat the same process twice to create 2 layers
  • Put saffron, pre-soaked in a little milk, cook for 30 minutes, or till cooked through
  • Garnish with fried onions, fried cashews, slit and fried green chilies
  • Serve hot with cooling raita

Top tip

If you don’t fancy using mutton, you can use lamb or chicken!

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