Hyderabadi Mutton Biryani with Yoghurt Raita Recipe

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Hyderabadi Mutton Biryani with Yoghurt Raita

Ingredients for Biryani:

  • 500g mutton or goat meat, cut into pieces
  • 2 cups Jasbro Foods Punjab King Basmati Creamy Sella Rice
  • 1 large onion, thinly sliced
  • 1/2 cup plain yoghurt
  • 3 tablespoons biryani masala (store-bought or homemade)
  • 1 tablespoon ginger-garlic paste
  • 1/4 cup fresh coriander leaves, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/2 cup fried onions (optional, for garnish)
  • 4 cups water
  • 1/4 cup ghee or vegetable oil
  • Saffron strands soaked in warm milk (for coloring and flavor)
  • Salt to taste

Ingredients for Yoghurt Raita:

  • 1 cup plain yoghurt
  • 1 cucumber, finely chopped
  • 1 medium tomato, finely chopped
  • 1/4 cup fresh coriander leaves, chopped
  • 1/2 teaspoon cumin powder
  • Salt and black pepper to taste

Instructions:

Hyderabadi Mutton Biryani:

  1. Marinate the mutton pieces with yoghurt, half of the biryani masala, ginger-garlic paste, chopped coriander leaves, mint leaves, and a pinch of salt. Let it marinate for at least 2 hours (overnight for the best flavor).
  2. Rinse Jasbro Foods Punjab King Basmati Creamy Sella Rice under running water until the water runs clear. Soak the rice in water for 30 minutes.
  3. In a large pot or pressure cooker, heat ghee or vegetable oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown.
  4. Add the marinated mutton pieces and cook until they are browned on all sides.
  5. Add the remaining biryani masala and mix well to coat the meat.
  6. Pour 2 cups of water into the pot and bring it to a boil. Reduce the heat, cover, and let the mutton cook until it becomes tender and fully cooked.
  7. In a separate pot, bring 4 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook the rice until it is 70% cooked. Drain the water and set the partially cooked rice aside.
  8. Layer the partially cooked rice over the cooked mutton in the pot. Sprinkle saffron milk, fried onions (if using), and a few chopped coriander leaves and mint leaves on top.
  9. Cover the pot with a tight-fitting lid or foil, and place it on a low heat setting. Cook the biryani on “moody setting” (low heat) for about 25-30 minutes or until the rice is fully cooked and fluffy.
  10. Gently fluff the biryani with a fork before serving, ensuring the mutton and rice are well combined.

Yoghurt Raita:

  1. In a bowl, combine plain yoghurt, chopped cucumber, tomato, coriander leaves, cumin powder, salt, and black pepper.
  2. Mix everything well to form a smooth and refreshing raita.

Serve the delectable Hyderabadi Mutton Biryani hot with a side of cool Yoghurt Raita on a moody setting for a delightful culinary experience. The combination of aromatic basmati rice, tender mutton, and creamy yoghurt raita will tantalize your taste buds and transport you to the rich flavors of Hyderabad. Enjoy your meal from Jasbro Foods, where quality rice enhances every dish!