Hyderabadi Mutton Biryani-I (Pakki Aqni ki Biryani)

Authentic Hyderabadi Biryani 

Hyderabadi Biryani Aromatic Dish, a fragrant mixture of meat, spices, nuts and  rice.

The traditional meat in a Biryani is lamb, but today chicken or other meats are also used by Indian cooks. It can be served as a main dish. This is a popular dish at Indian parties.

There are two traditional methods of preparing the Hyderabadi Biryani 

 Kachchi yakhnni  Briyani  is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum

Pakki Aqni briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking.

Hyderabadi Mutton Biryani -I (Pakki Biryani)

Ingredients:

11/2 Kg  Lamb shanks

4 Cups Basmati Rice

2 large- sliced Onion

For Preparing Aqni

1 cup Yogurt

 1 1/2 tbsp Ginger garlic paste

1 tbsp Red chilli powder

1 tbsp Turmeric powder

1 tsp Garam Masala powder

2 big pinch Saffron threads

4 tbsp Lemon 

4 Green Chilli

1 tbsp Corainder Leaves

1 tbsp Mint Leaves

salt to taste

4 tpsb Oil

For Preparing Basmati Rice

1 tbsp Caraway seeds/Shah Zeera

4 Black Peppercorns

4 Green Cardamoms

2 Cinnamon sticks

2Cloves

Salt to taste

1 Cup Canola Oil

For Garnish

1 tbs pGhee

 3 tbsp, finely chopped Coriander

3 tbsp, finely chopped Mint

Yellow colour

 2 boil Eggs (optional)

2 tbsp Toasted sliced Almonds

Fry Onions

Method:

Wash the rice and soak it in surplus water for about 1 hour.

In a large saucepan at medium heat, add 1 cup oil.Add onions and fry to golden brown,take out onions(these are used for garnishing).

In a pressure cooker at medium high heat,add meat ,ginger garlic paste and Gram masala. Let pressure cook for about 15-20 minutes until the meat is tender.In a blender or food processor add Yoghurt,coriander leaves, mint, green chillies, and blend to a paste.

Then in a large saucepan at medium heat ,add the blend yoghurt and add red chilli powder, Turmeric powder,Black Peppercorns,lemon,salt, garam masala powder,and stir well and let it cook for 15-25 minutes until you see oil floating on top well.Add Lamb Meat and Fry onions, coriander,mint and saffron mix well.leave it until you see oil floating on top.

Meanwhile,In a large cooking pot pour in water along with cloves, cardamom, cinnamon, caraway seeds and salt.let it come to a boil,add the drained rice Give it a stir and let the rice cook until it is half done, 2-3 minutes. Drain the rice and keep aside.

Spread the drained half cooked rice over the Gravy in the vessel. Spread evenly the chopped coriander, mint,  fried onions,Toasted sliced Almonds,Ghee and yellow colour. Cover the vessel properly with aluminium foil or cover with cotton cloth so that no steams can escape so the  nice steam has formed inside.

                                                          

Allow to cook in low heat for 15 minutes, until  the Gravy is dried up, close the heat, but leave the saucepan on the hot stove so that a nice steam forms. Let the dish rest for 15-30 minutes.

Serving Briyani with Dahi ki chutney,Baghare Baingan, kachumber (diced cucumber, tomato and onion salsa), Mircha-ka-salan