Hyderabadi Style Mutton Biryani Recipe Video
Are you looking for simple way to make Hyderabadi Mutton Biryani? This recipe is perfect for you. This is a classic recipe. Hyderabadi Mutton Biryani is a very popular non- vegetarian Indian dish. It is a delicious main dish from Mughlai Cuisine. You should try this delicious Hyderabadi Mutton Biryani recipe.
Ingredients
| Basmati rice | 500 Gram | |
| Lime juice | 2 Teaspoon | |
| Meat tenderizer | 1 Teaspoon | |
| Mint | 1 Bunch (100 gm) | |
| Mutton | 1000 Gram | |
| Oil | 5 Tablespoon | |
| Red chilli powder | 1 Tablespoon | |
| Rose water | 1 Tablespoon | |
| Saffron | 1 Pinch | |
| Green chilli | 3 | |
| Onions | 2 Cup (32 tbs), sliced and fried | |
| Black cumin | 1 Teaspoon | |
| Egg | 2 , boiled | |
| Cashew nuts | 50 Gram | |
| Coriander leaves | 1 Bunch (100 gm) | |
| Curd | 2 Cup (32 tbs) | |
| Garam masala | 2 Tablespoon | |
| Garam masala powder | 2 Tablespoon | |
| Garlic ginger paste | 2 Tablespoon | |
| Turmeric powder | 1 Pinch | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 1423 Calories from Fat 570
% Daily Value*
Total Fat 64 g99%
Saturated Fat 19.1 g95.5%
Trans Fat 0 g
Cholesterol 287.9 mg96%
Sodium 1124.7 mg46.9%
Total Carbohydrates 137 g45.5%
Dietary Fiber 8.5 g34%
Sugars 12.3 g
Protein 72 g144.3%
Vitamin A 89.7% Vitamin C 72.1%
Calcium 50.2% Iron 50.7%
*Based on a 2000 Calorie diet
Directions
GETTING READY
1. First boil the water. Add oil, salt and rice and cook until half done.
2. Next marinate the mutton. In a pan, take mutton and add all the spices, curd, onion to it. Stir well.
3. Now in another pan, add the marinated mutton in the bottom and top it of with half cooked rice.
4. Add mint leaves, coriander leaves, fried onions. Now repeat the mutton layer and top it with rice once again add mint and coriander leaves together with fried onions.
5. Cook for 30 minutes in medium heat.
SERVING
6. Serve hot with raita and mirchi ka salan.
1. First boil the water. Add oil, salt and rice and cook until half done.
2. Next marinate the mutton. In a pan, take mutton and add all the spices, curd, onion to it. Stir well.
3. Now in another pan, add the marinated mutton in the bottom and top it of with half cooked rice.
4. Add mint leaves, coriander leaves, fried onions. Now repeat the mutton layer and top it with rice once again add mint and coriander leaves together with fried onions.
5. Cook for 30 minutes in medium heat.
SERVING
6. Serve hot with raita and mirchi ka salan.
Editors Review
How many times you have tried your luck to cook the exotic Indian mutton biryani at home and finally accepted your inability? But cooking this special aromatic mutton rice dish is not a matter of luck, but a matter of skill and proper guidance. In this video, the chef takes you through the easy steps of preparing this delicious dish in most professional way. You need to just follow his direction, if you want to be successful in your endeavor.Comments
Comments: 30 |
Add a Comment
tabu says :
thanks for your perfect recepeis vahchef you rock
Posted on: 10 June 2011 - 1:20pm
S.Nair says :
Thanks Sanjay. In your website, I seen that you add in Ginger garlic paste in the marinade. Did you miss that in this video?
Posted on: 4 June 2011 - 5:32pm
Swati says :
hyderabadi biryani seems so simple after this seeing video...very nicely presented...makes things simple..thanks..will try it soon..
Posted on: 8 May 2011 - 1:49am
sab says :
what a pleasure to learn from someone who has so much passion in his craft...just fantastic encouragement to try out these recipes!
Posted on: 24 April 2011 - 1:34pm
Arif Khandakar says :
Very good presentation and thank you very much.
Posted on: 17 April 2011 - 6:37am
saji john says :
Excellent presentation - i am waiting to try it out! thank you very much
Posted on: 11 April 2011 - 5:31am
Lydia says :
Excellent instruction. Enjoy watching your videos, very informative. Love your sense of humor too. Where do we find recipe -- to be specific, quantities.
Posted on: 6 September 2010 - 9:08am
Bina Naidu says :
Its a great recipe - easy to follow...but where are the ingredients?
regards
Bina
Posted on: 3 August 2010 - 9:01am
Chiang says :
Excellent;;;I love the way you give away the secrets of handling the
gosht, be it chicken or the mutton,or the rice. God bless you. Chiang.
Posted on: 19 December 2009 - 1:27pm
Jules78620 says :
Awesome does not begin to describe the experience. My family just loved it.
Thank you so much for the selflessness. You are the greatest teacher and may you be blessed in abudance.
Posted on: 28 November 2009 - 4:42pm
Jules78620 says :
Awesome does not begin to describe the experience. My family just loved it.
Thank you so much for the selflessness. You are the greatest teacher and may you be blessed in abudance.
Posted on: 28 November 2009 - 4:41pm
PS says :
I have made both Lamb and Goat biryani using this Recipe.... It come out excellent. Love the Chef's passion. One request is to have the test version of the ingredients and the recipe listed here as well.
I did find an issue with using atta or Aluminum foil to seal the vessel... It always sprung a leak... any suggestions?
Posted on: 22 November 2009 - 9:58pm
Bindu M says :
Hey Sanjay ,
Great REcipe.. But since i am just learning to cook can you please help me out with the ingredients.. can seem to figure it out but canyt stop my self from thinking about this amazing recipe u have shown..
Thankyou!
Posted on: 31 October 2009 - 8:53pm
Naeema says :
Thank you for sharing with us this recipe. i am a fan of bariyani, i always tries to make like in the restaurant , but with your video, it shows me that i was missing alot of ingredient.
could you please just tell me what did you put in the first to meat to make it tender. can i find it in Bahrain
thank you
Posted on: 27 August 2009 - 5:54am
mahi khan says :
hi,, well sanjay used the meat tender,, its kind of powder with bad smell,, or u can use any other thing like row papaya, or row pineapple... u can find it in bahrain...good luck
Posted on: 2 March 2010 - 8:45am
Nazia Ansari says :
Naeema
We dont get that ingredient in bahrain but u can use raw pappya, marinate the mutton with that for few hours with remaining ingredient but while cooking u remove the pappya.
NOTE do not cook mutton with raw pappya
Nazia
Posted on: 6 November 2009 - 1:39am
m.thomas says :
I tried this recipe and modfied it by not cooking the rice with the meat. I cooked the meat with the same ingredients and then layered it with 90% cooked rice - with fried onions, mint and coriander in each layer,
and baked it. This was the best biriyani i have ever made. I have passed on this link to several of my friends. Love this recipe and this site !
Posted on: 15 August 2009 - 5:33pm
S.Ray says :
As promised in my previous posting,I did try cooking kachi biriyani with a tender shoulder piece of a baby goat and high quality,long grained basmati rice, religiously following your very animated and zesty instructions.
But I messed up. This is not to cast any aspersions on your expertise, it was me trying it for the first time lacking in experience messed it up. I over cooked and the rice became like halwa and the meat had separated off the bones in the pot itself.
I am confident I will get it right the next time because I have analyzed my mistake.
Thank you anyway;
Posted on: 11 August 2009 - 9:43pm
Anonymous says :
Very good instructions. Will attempt to make biriyani. Ingrediants quantity would have been usefull.
Posted on: 9 August 2009 - 8:18pm
S.Ray says :
Sounds great. Will definately try it. But please elaborate how do I know when the rice is cooked 40% and 60%?
Posted on: 28 July 2009 - 2:29pm
sonal_2009 says :
Thanks a lot for your beautiful recipe. I always check your website before i want to try any new dishe just to be onthe safer side as i dont want to spoil it and the results are always great. I am going to try this biryani tomorrow, wish me luck. I am sure i will be fine if i have vah re vah chef. Thanks very much, you make it all. Credit goes to you. Thanks again.
Posted on: 10 July 2009 - 2:57pm
khau_khan says :
i love biryani. great video recipe. i luv your enthusiasm too
Bon Appetite!
Posted on: 2 August 2008 - 1:53am
thalia_lo says :
you are my idol. can any one tell me what he add in the end on 3.44 please?
Posted on: 27 June 2008 - 8:24am
Petal says :
Garam masala powder ...its a medley of lots of spices, usually pretty easily available from any indian grocery store. If not, you can make it yourself at home by crushing/grinding some black pepper, bay leaves, cardamom, bay leaves, coriander seeds, cinnamon, cloves etc ...its has the best flavor and aroma when made fresh :)
Good luck !
Posted on: 27 June 2008 - 1:23pm
tomjerry says :
Am a big fan of biriyani:) ..you inspire me a lot!!thanx for sharing your wonderful experience:)..you r very talented and your shows should be aired on food tv:)..my friends love my biriyani and they r gonna love it even more with your recipe:) credit goes to you:)..im gonna try this tomorrow and i cant wait to:)..thanx a lot and keep up your good work:)
Posted on: 26 June 2008 - 3:13pm
sadha says :
i love making biryani.....
Posted on: 11 April 2008 - 3:29am
Jinny says :
Excellent presentation - am waiting to try it out!
Posted on: 4 March 2008 - 2:00pm
Ganesh Dutta says :
Delicious recipe.Mughlai cuisine is famous for its unique flavour. Biryani is the most important dish from mughlai cusine.
Posted on: 17 January 2008 - 2:14pm
Chef
