HYDERABADI MUTTON BIRYANI

Hyderabadi Mutton biryani, King of all Biryanies is a colorful vibrant and spicy fragrant biryani. Hyderabad is a land where the authentic Mutton Biryani (Royal Nawabi style) is vastly experimented. This is a veritable dish run around the world and today is found to be prepared in different cuisines, various methods and all cultures. This Hyderabadi recipe is made out to the perfection by exotic mix of spices, marinate mutton pieces and rest for few hours, and layers of half cooked basmati rice in between. The aroma waves the richness and spices that this recipe is known for. It is globally famous for its unique Dum cooking technique (sealed the vessel with dough and cooked on low flame). There are various styles of Hyderabadi Biryani. Among them one Biryani is the dum biryani.

Biryani is known as “Food Fit for Kings”. Biryani, name derived from the word Biryan which means fired or seasoned rice with spices. Around some centuries, Biryani is a popular dish in Muslims families and cultures. Its proper name and style is derived from Mughal Era. Basmati rice is usually preferred for various versions of biryani. There are two methods of cooking biryani kacchi (marinated meat is layered with raw or half-cooked rice) and pukki (the meat and the rice are cooked individually and then combined in layers).

Mutton, flesh of the Sheep. Mutton is prominently used in several cuisines and many dishes like Mutton Rogan Josh, Kadai Gosht Mutton, Paya-attu kalu curry, Keema paratha, Basic Lamb curry, Liver masala, Bhuna Ghost, Lamb Vindaloo, Gongura Mutton curry, Achari Gosh, Mutton stew, Mutton Soup, Mutton with aloo, Mutton sambar, railway Mutton curry and more. 

Rice, edible starchy grain. Half of the world’s population subsists wholly or partially on rice.  White rice and Brown rice are world’s wide production. Brown rice has great food value compared to white. Rice is used in many dishes like biryani, fired rice, curd rice, sweets like Payasam, egg rice, tamarind rice and many more.

Cooking Tips:

• Do not overcook the rice, it would spoil the texture of the biryani.
• Marinating the mutton for a longer time brings out a taste into the mutton.
• Instead of sealing the cooking vessel with dough you can use heavy weight to place on it, while giving the dum prevents the steam to come out of it.

Health Tips:

• Mutton is an excellent source of vitamin B, which helps to burn fat.
• Rice contains no gluten, which makes it one of the best non-allergic foods.
• Rice contains a lot of carbohydrates that give our bodies the instant energy.

Spicy, Tangy, chilly, exciting, yummy, delicious – all in one. Party, wedding or any special occasion cannot be complete when there is no Hyderabad Mutton Biryani. Serve hot with raita and onion salad. A delicacy, savory and must try….