This Hydrabadi Inspired Mutton Biryani recipe features 1 kg of mutton marinated with a mix of spices including dried rose petals, curry leaves, and various powders. The marinated mutton is cooked slowly until tender, while basmati rice is prepared with spices and layered with the cooked meat and flavorful toppings before being cooked to perfection.
1: Marinate 1 kg of mutton with Hyderabadi Biryani Masala mix and wet ingredients mix.
2: Prepare the masala for marination by mixing dried rose petals, curry leaves, cardamom, cloves, red chilli powder, coriander powder, cumin powder, garam masala, paprika, turmeric powder, caraway seeds, nutmeg, mace, and cinnamon.
3: For the wet ingredients mix, blend soaked pistachios and raisins with ginger garlic paste, yogurt, fried onions, and green chillies.
4: Cook the marinated mutton with oil, ghee, coriander, and mint on low heat until tender.
5: In a separate pot, cook 1 kg of basmati rice with bay leaf, small cinnamon stick, black cardamom, and green cardamom until halfway done, then drain the water.
6: Layer the cooked rice on top of the cooked meat and add toppings like ghee, sliced tomatoes, optionally cashews and raisins, fried onions, chopped mint, chopped coriander, saffron water, and rose water.
7: Cover the pot and cook on low heat until the rice is fully cooked.
