Hyderabad is a city of authentic Royal Nawabi Cuisine. Mutton Biryani is one of the popular cuisines with the richness of meat cooked in rice by spicing with freshly grounded spices.
- Mix all the ingredients shown for the marinade and keep in the refrigerator for 2-3 hours or overnight.
- Put enough oil in the pressure cooker for deep frying of onion. Deep fry it till golden brown.
- Drain out the onion from oil. Divide into 2 parts.
- Heat the oil in pressure cooker, put cumin seeds, bay leaf, and dry red chilies in it.
- Whencumin seeds begins to splutter, add the marinated mutton in the pressure cooker. Crumble one part of the fried onion and add to the mutton in a pressure cooker.
- Put turmericpowder and raw papaya, saute for 1 minute. Put 1 cup water and close pressure cooker.
- Cook on high till the first whistle and then reduce flame to low and cook further for 18 minutes. Let the pressure cooker cool on its own, then open it. Evaporate the excess water from mutton.
- Cook basmati rice with cinnamon, and cardamom.
- When the rice is almost done, then put off the flame. Rice should not be cooked fully at this stage.
- Drain off water from rice by putting in a coriander. In a big degchi, put half of the cooked mutton. Over it put half of the rice, another layer of mutton and then the leftover rice.
Garnish:
- Spread lemon juice, add chopped ginger, garlic, green chilly, leftover fried onion, and make 3 -4 lines of kesar over the rice.
- Put a tight-fitting lid to the degchi, seal the lid with aata dough and cook on very slow flame for 5 minutes.
- On the serving table, open the lid of degchi.Turn over rice and mutton to mix well. Serve with raita.