Hyderabad Mutton Biryani Recipe

Here is a traditional recipe for Hyderabad mutton biryani:

Ingredients:
- 500g mutton, cut into pieces
- 2 cups basmati rice
- 1 cup yogurt
- 2 onions, thinly sliced
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 tablespoon biryani masala powder
- 1 teaspoon garam masala powder
- Few strands of saffron, soaked in 2 tablespoons of warm milk
- A handful of chopped mint leaves
- A handful of chopped coriander leaves
- 4 tablespoons oil or ghee
- Salt to taste

For the Marinade:
- 1 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- Salt to taste

For the Dum:
- 1 cup fried onions
- Few strands of saffron soaked in warm milk
- 2 tablespoons ghee

Instructions:
1. Clean the mutton pieces and marinate them with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 1 hour or overnight in the refrigerator.

2. Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain the water and set it aside.

3. In a large heavy-bottomed pan, heat oil or ghee and add thinly sliced onions. Sauté them until they turn golden brown.

4. Add the marinated mutton to the pan and cook on medium heat until the mutton is browned and cooked through.

5. Add ginger-garlic paste, green chilies, red chili powder, turmeric powder, biryani masala powder, and garam masala powder to the pan. Mix well and cook for a few minutes.

6. In a separate pot, bring water to a boil and add salt. Add the soaked and drained rice to the boiling water and cook until it is 70% cooked. Drain the rice and set it aside.

7. Layer the partially cooked rice over the mutton in the pan. Sprinkle chopped mint and coriander leaves, saffron milk, fried onions, and ghee over the rice.

8. Cover the pan with a tight-fitting lid and cook on low heat for about 20-30 minutes to allow the flavors to meld together and for the rice to fully cook.

9. Remove from heat and let it rest for 10 minutes before opening the lid.

10. Grate some fried onions on top for garnish and serve the delicious Hyderabad mutton biryani hot with raita or mirchi ka salan.
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