Nizami Mutton biryani / Hyderabadi Shahi Biryani in 4 simple steps.
Nizami mutton biryani is a world-famous delicacy originated in Hyderabad. Biryani’s origin can be rooted in the royal kitchen when Mughal emperors ruled India. It is served as a main dish in dinner parties, lunch parties, in festivities and marriages.
Team it up with Nizami raita and any dessert of your choice like fruit custard, sheer khurma etc., for a complete full course meal.
Though making biryani looks like a big task, trust me, it
Prep Time | 15 minutes |
Cook Time | 40 minutes |
Servings |
people
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Ingredients
For marination
- 500 grams mutton (boneless and bone-in mixed)
- 1.5 tablespoon Ginger-Garlic Paste
- 1 tablespoon Biryani masala/ Mutton masala
- 1/2 teaspoon Coriander Powder
- 1/2 teaspoon cumin powder
- 1/4 teaspoon Garam masala powder
- 4 tablespoon Lime juice (juice of 1.5 lime)
- 1.5 Cup Curd / Yogurt (250 grams)
- 1.5 teaspoon Red Chilli Powder or paprika
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Salt (as per taste)
- 3 medium sized Onions (deep fried)
- 1 cup oil (240 ml for deep frying onion)
- 2 tablespoon Ghee / Clarified butter
- 1/4 teaspoon Black Cumin Seeds / Shah Zeera
- 5 medium sized Cardamom / Elaichi
- 3 numbers Clove / Laung
- 3 inch Cinnamom / Dalchini
- 1 medium sized Bay Leaf
- 3 medium Fresh green chilli (slit and de-seeded)
- 1 fistful Fresh Coriander Leaves / Cilantro (chopped)
- 1 fistful Fresh Mint Leaves
For cooking rice
- 500 grams Basmati Rice
- 1 teaspoon Ginger-Garlic Paste
- 3/4 teaspoon Black Cumin Seeds / Shah Zeera
- 5 medium sized Cardamom / Elaichi
- 3 inch Cinnamom / Dalchini
- 1 medium sized Bay Leaf
- 7-8 numbers Black Peppercorns
- 4 numbers Clove / Laung
- 1 teaspoon Ghee / Clarified butter
- 2 litres water (for cooking rice)
- 3/4 teaspoon Salt
For layering and steaming
- 60 ml oil (from oil used for deep frying onions)
- 2 tablespooon Ghee / Clarified butter
- 1/2 fistful Fresh Coriander Leaves / Cilantro (chopped)
- 1/2 fistful Fresh Mint Leaves
- 4 medium sized Fresh green chillies
- 50 ml Milk (for soaking saffron)
- 4-5 numbers Saffron Strands
Ingredients
For marination
For cooking rice
For layering and steaming
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Instructions
Marination
- Wash and drain the mutton.
- To the mutton add ginger-garlic paste, Red chilli powder, turmeric powder, salt, coriander powder, cumin powder, shah jeera, bay leaves, cloves, cinnamon, cardamom, green chillies, coriander leaves, mint leaves, lemon juice. Mix well. Keep this aside for 10 minutes.
Cooking the Rice
- Wash and soak the basmati rice for 15 minutes.
Layering
- Now in a cooking pot pour all the marination at the bottom. Add 1/3 of the cooked rice on the marinated mutton as the first layer.
- Repeat the same with another 1/3 of the rice and rest of the coriander, mint, green chillies and deep-fried onions as the third and fourth layer respectively.
- Top it up with the remaining 1/3 of rice.
Steaming or dum
- Place this on the stove on high flame. Place some heavyweight like a vessel filled with water, on to the lid of the cooking pot. (This ensures the steam doesn't escape out). Cook this on high flame for 5 minutes.
- After 5 minutes lower the flame to sim mode and cook for another 35 minutes.