GOLKONDA BIRYANI – You Never Had It Before! | EID SPECIAL BIRYANI RECIPE

Golkonda Biryani | Eid Special Biryani Recipe | Hyderabadi Biryani Recipe | Golkonda Mutton Biryani | Hyderabadi Mutton Biryani | Mutton Biryani Recipe | Hyderabadi Mutton Biryani Recipe | Biryani Recipe

Ingredients for Golconda Mutton Biryani:

(Tsp- Teaspoon; Tbsp- Tablespoon )

– Mutton – 1 kg (curry cut with bones and fat)

For Cooking Mutton:
– Shah Jeera- 1 tsp
– Green Cardamoms—3
– Cloves-4
– Cinnamon- 2
– Black Cardamom-2
– Onions, sliced- 3 medium ( 225-250 gms)
– Ginger Garlic paste- 2.5 tbsp
– Turmeric Powder- 3/4 tsp
– Red Chilli powder- 2.5 tsp
– Garam Masala Powder- 1 tsp
– Green Cardamom (Elaichi) Powder- 1 tsp
– Salt-2 tsp
– Green Chillies, cut into 1/2 inch pieces- 5-6 whole Chillies
– Whisked Curd/Plain yogurt- 250 gms
– Refined Groundnut oil- 5 tbsp
– Ghee- 1 tbsp
– Water- 250 ml

For cooking Basmati rice:
– Basmati Rice-750 gms
– Shahjeera (caraway seeds) – 1/2 tsp
– Green cardamom – 4-5
– Cloves – 4-5
– Cinnamon- 3 pieces
– Salt- 2 1/2 tablespoon
– Water to boil the rice- around 2.5 litres
– Ghee- 1 tbsp

For Layering Biryani :
– Coriander leaves, chopped- 5-6 tbsp
– Mint leaves- 5-6 tbsp
– Few Saffron strands soaked in 1/2 cup warm milk
– Onions, sliced fine & fried crisp (birista) -2 medium ( 150 gms)
– Ghee- 3 tsp

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Preparation :

– Clean & wash the mutton. Allow the water to drain
– Slice 3 medium onions (around 225 gms and set aside for use later.)
– Make a powder of the green cardamoms to give 1 tsp powder.
– Cut the green chillies into 1/2 inch pieces.
– Whisk the curd/plain yogurt and set aside.
– Soak few strands of saffron in 1/2 cup warm milk.
– Wash & soak the Basmati Rice for 30 mins (just prior to cooking the rice)
– Also slice 2 medium onions (around 150 gms) and fry in oil till golden (birista). Remove and set aside.

Process:

Cooking the Mutton:

– Heat oil & ghee in a pan.
– Add the Shahjeera, garam masalas and black cardamoms one after another and give a stir.
– Add the sliced onions and fry on medium high heat for around 12 mins till golden.
– Add the mutton pieces and the ginger garlic paste, give a mix and fry on high heat for 4-5 mins till the mutton pieces have turned white and the raw smell of the ginger garlic paste is gone.
– Now add all the spice powders and salt and fry on medium heat for 3-4 mins till browned.
– Now reduce heat to low or switch off heat and add the whisked curd/yogurt & chopped green Chillies.
– Mix and cook on low heat for 7-8 mins till oil separates.
– Now cover & cook on low heat for 12 mins.
– Give a stir, add 250 ml water & cook on low heat for another 30-40 mins till meat is tender and water has dried up.
– Dry up any excess water to get a thick gravy.

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Cooking the Basmati Rice:

– Take a wide cooking pot & add around 2.5 litres of water to cook the rice . Place it on high heat.
– You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
– While the water is coming to a boil, add Shah Jeera – 1/2 tsp, Green cardamom – 3, Cloves – 3, Cinnamon- 2 pieces, Salt- 2 1/2 tablespoon ( two and half tablespoon)
– Stir it well to dissolve the salt completely . The water must be very salty.
– Add 1 tbsp of ghee.
– Once the water is boiling add the strained basmati rice & stir it well.
– Continue to boil it on high heat, stirring few times very gently to not break the rice. Switch off exactly in 6 mins and start scooping the rice with a slatted ladle.

Layering the Biryani:

– Take a 2nd heavy bottomed pan and grease the base with melted ghee.
– Spread half of the cooked rice on the bottom of the pan.
– Now spread the cooked mutton evenly on top along with the gravy.
– Spread half the birista, all of the chopped coriander leaves & the mint leaves on this.
– Layer out the rest of the rice on top of the cooked mutton.
– Now add 3 tbsp ghee top and sprinkle the saffron milk. Add the rest of the fried onions on top.
– Close the heavy bottomed pan with the lid and place this pot directly on flame/heat for 8 mins on low heat.
– Once done, rest the biryani for 30 mins and serve.

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