Hyderabadi Mutton Biryani
Instructions
Clean and cut the goat meat.
Grind all the ingredients listed under garam masala to a fine powder.
Mix all the ingredients of the marinade and marinate for at least 2 hour , preferably overnight in the fridge.
Cook the meat with the oil in a pressure cooker. Dont add any water when cooking. In my cooker it takes 6-7 whistles and 5 minutes on low flame to cook. Let it cool. Once the pressure in the cooker goes away, open it and cook it until all the water evaporates. OR
Can cook the meat on the stove top until tender. This will take about an hour. I prefer the pressure cooker to avoid the cooking odor by cooking on stove top.
Squeeze the lime juice on the meat and mix well.
In a pan, heat oil and fry the onions until light golden brown.
Soak saffron in hot milk.
In a big pot bring water to a boil, add all the spices required for boiling rice and mix well.
Add rice and continue to cook until the rice is almost done. It takes about 7-8 minutes on my stove. Drain the rice and keep aside.
Preheat the oven to 400 degrees F.
Now its time to arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it off the remaining oil, fried onions and saffron milk. Cover the tray with aluminum foil.
Bake the biryani for 10 minutes on 400 degrees F and then for 20 minutes on 350 degrees F. The total bake time is 30 minutes, 10 minutes on 400F and 20 minutes on 350 F.
Mix the rice and serve it hot with raita or chicken shorva /mutton shorva
