Indian
Indian - Regional Mains
Hyderabadi Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 1kg mutton, jointed
- • 600g basmati rice, soaked 30 minutes
- • 400g thick yogurt, whisked
- • 2 tbsp ginger-garlic paste
- • 3 onions, fried crisp (birista)
- • 4 green chilies, slit
- • 1 tbsp garam masala
- • 1/2 tsp saffron, soaked in 1/2 cup warm milk
- • 4 tbsp ghee
Preparation Steps
1
Phase 1
Rub the raw mutton with yogurt, ginger-garlic paste, garam masala, green chilies, half the birista, and salt; rest 3-4 hours.
2
Phase 2
Boil the soaked rice in heavily salted water until three-quarters done; drain.
3
Phase 3
Spread the raw marinated mutton across the base of a heavy pot; blanket it with the drained rice.
4
Phase 4
Pour the saffron milk and melted ghee over, scatter the remaining birista, seal the lid with dough, and cook on high 5 minutes then low 45 minutes.
5
Phase 5
Rest 10 minutes without opening; fork through gently and serve.