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How to make Hyderabadi Mutton Biryani At Home | मटन बिरयानी
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- čas přidán 27. 06. 2023
- How to make Hyderabadi Mutton Biryani At Home | मटन बिरयानी #eidspecialrecipe #biryanirecipe
Portions serving: 8-9 pax
Preparation time: 7-8 hours
Cooking time: 1 hour
Ingredients:
Mutton biryani cut 1 kg
Onion 7-8 pcs
Oil 1 cup
Raw papaya 1 pc
Green chilli 2 pcs
Salt 1 ½ tbsp
Ginger & garlic paste 2 tbsp
Kashmiri chilli powder ½ tbsp
Turmeric powder 1 tsp
Yellow chilli powder 1 tbsp
Biryani masala 3 tbsp
Curd 2 cups
Mint leaves handful
Ginger juliennes 1 tbsp
Coriander chopped 1 tbsp
Green chilli slits 1 tbsp
Basmati rice 900 gms
Ghee 1 tbsp
Bayleaf 2 pcs
Mace 1 pc
Cinnamon 1 inch
Black cardamom 2 pcs
Green cardamom 4-5 pcs
Cloves 5-7 pcs
Black pepper 8-10 pcs
Dough 1 cup
Rogan 2 tbsp
Water as needed
Biryani masala:
Cinnamon 1 inch
Black cardamom 3 pcs
Cloves 10-12
Nutmeg ½ pc
Mace 2 pcs
Black pepper 20-25 pcs
Green cardamom 6 pcs
Shahi jeera 1 tsp
Burani raita:
Curd 1½ cup
Salt ½ tsp
Red chilli powder 1 tsp
Fried garlic ¼ cup
Method:
Biryani masala:
Take a mixer jar, add cinnamon, black cardamom, cloves, nutmeg, mace, black pepper, green cardamom, shahi jeera and grind it to fine powder.
You can store it in an airtight container.
Burani raita:
Take curd in a bowl, add salt, red chilli powder, fried garlic and mix it well.
Burani raita is ready. Set it aside.
Biryani:
Peel & cut onion into fine slices.
Now add some salt to the sliced onion and nicely mix it.
Heat oil in a pan, add sliced onion and shallow fry them on medium to low heat.
Once they are light golden brown, remove them on a tissue paper, spread and let the excess oil drain off.
Peel the raw papaya, wash the skin and add it to the mixer jar.
Add green chilli, onion, water and make a paste of it. Set it aside.
Now, take a thick bottom pan or lagan, mutton, ginger & garlic paste, papaya skin paste, salt, kashmiri chilli powder, turmeric powder, yellow chilli powder, biryani masala and mix it.
Then add curd, mint leaves, ginger juliennes, coriander chopped, green chilli slit, fried onion (barista), leftover onion fried oil, mix and nicely massage them.
Keep the marinated mutton aside for 6-7 hours.
For rice:
Wash and soak basmati rice for 30 mins.
Boil water, add ghee, bayleaf, mace, cinnamon, black cardamom, green cardamom, cloves, black pepper and boil it for 5 mins.
Remove whole spices and add soaked rice, salt and cook it in stages.
Once the rice is cooked for 3 minutes, remove ⅓ part and apply it on the marinated mutton.
Spread it evenly, then add some ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes and some rice stock.
Now after 6 mins of rice cooking, remove half of the rice and transfer it over the previous layered rice in a lagan.
Repeat the procedure of adding, ghee, barista, mint leaves, biryani masala, green chilli slits, ginger juliennes & very little rice stock.
When the rice is cooked for 9 mins, strain all the rice and add it to the lagan.
Finally, top it up with ghee, barista, mint leaves, biryani masala, ginger juliennes and drizzle rogan.
Now, take a dough, roll it into a cylindrical shape like a pipe, apply it on the edges of the lagan and place the lid.
Press the lid and seal it to the lagan.
Heat a flat pan and place the lagan on it.
Cook the biryani on medium to low flame for 25-30 mins.
Once it's cooked on dum for 40 mins, allow it to rest for 5-10 mins.
Biryani is ready to serve.
Open the lid, remove the dough and discard it.
Remove the biryani on a serving plate and serve it burani raita.
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OMG what a delicious yummy and tempting mutton biryani.... Really mouth watering 😋... Daddy tips toooooooo gooooood... Which i always follow.... Step by step to follow... Masala powder really good.. plating exciting and waiting to be eaten 😊,. Raita❤... Thank you for sharing this lovely recipe 😋👌👍 and God bless 💖... I will be getting mutton from my neighbour for Eid so will surely try this recipe 👍
😅😅
Mouth watering receipe
Bohot alla andaz ❤
Wonderful!!! He says no extra word and teaches authentic dishes in the easiest way, MashaAllah!!!
First chef who cooked authenticated Hyderabadi biryani
Thank u
Baigan ki authentic 😂
Nutmeg, javatri, adrak Roghan😂😂 next what? There's idiots in hyderabad from outside running restaurants where lots of new migrants stay adding Coriander powder and zeera powder😂😂
Yeh sub aise hi hai.. Crap
Then again even in hyderabad not a single restaurant serves authentic hyderabadi biryani.
Some times on ocassion some family member of the restaurants owner family who happens to be in charge Occasionally gets original style made just for the sake of it. Just to stick a finger to the family members who have decided to cater to loud mouth idiots from outside hyderabad who have settled here over last 35 years who demand masala masala😂😂
So much positive energy chef...may Allah bless you
Chef. Yummm Biryani. Just like my mom use to prepare 50 years ago. Superb. Nostalgic.
Thank u
Chef i try to make yr recipe of crispy Chicken lolypop with red sauce. Its out this world. All my frnds family. Love it. Thanx for the amazing recipie
Best presentation of Hyderabadi Biryani ever seen ❤
Easy to understand and make ❤
Thanks ❤
Saab, aap bahuth acha explain Kiya hai. Thankyou Sir.
time ka jawab nahi👍👍👍
MA SHAA ALLAH...XCELLENT...SHUKRAN
❤❤❤❤
1 big mistake , you did not add salt into the water. Water in which rice is boiled is salted heavily so that it tastes like sea water, as it is required to flavour the rice.
100% - i couldn't believe this was missed or not mentioned. The rice will be bland without this crucial step and it cannot be corrected .
Yes
Good observation
🫡🫡🫡
Mutton and rice ratio is also missing 1:2 is ideal
सबसे अलकावर युनिक बिर्याणी रेसिपी आपने बताये धन्यवाद
Looks delicious will definitely try this recipe.thank you chef for the lovely recipe & tips🙏🏼
Mouthwatering Biriyani. 🤤🤤🤤🤤🤤🤤👌
Your the best master chef . iam follow your recipe always thanks for the sharing video's.
Arry waah chef tussi great ho really love the recipe ♥️
Super
Very good Hyderabad Biryani 🎉
🙏🏻🙏🏻🙏🏻
Good:Very Good Recipe. & Very Good Speech. & Really Haidrabadi Moton Briyan.धन्यवाद आपका स्वागत है
Really excellent recipe.
Kamal kar diya Chopra Sahab! 👌👌
Mouth watering 😊
Amazing !!
I want try every day in Goa
Awesome description 👍
Very very good way of describing. ❤
Tried this recipe ….. Was 🔥
Glad you liked it
Very good, very detailed. Big thank you 😘
You are my inspiration. I love all your recipes 😊😊
Sir...I am confused about the cooking time. Usually I have seen it take 45-60 minutes but you said 20-25 mins...Kindly clarify once again. Thanks
Superb!🌹
Sir ji Aaj mai dahi wala aaloo ki Sabji banai thi. Aap ki recipe dekh ke, or sab same tosame follow ki
Dahi Phati bhi nhi
Thank u sir ji 🙏🙏
Thank u
It’s ok
बहोत अच्छी रेसिपी 👌👌👌👌👌
Thank you
Very well explained. Super Editing. Excellent recipe. Thanks 🙏
So nice of you sir 😊
Salam Chopra Sahab, Very good presentation, you preserved the authenticity of the recipe and culture. I have watched many such videos just to see how authentic the recipe is and i found only you emphasizing the importance of post cooking resting. Hats off to you.
Suggestion - add a green chili/mint to flavor the rice water.
Beautiful
I am purely vegetarian but I loved the process ❤
You can use hard vegetables as a replacement
@@ChefAjayChopra Thank you Chef!
tyr few more veg recipes #chefrbs u will love it.
Looks delicious.
Thanks!
So delicious😋😋😋
yummy and tasty recipe thanks for sharing 😋stay connected
Add some fried potatoes in meat marination,yummy recipe ❤
Mouthwatering recipe 😋😋😋😋😋
yes also try with #chefrbs
Kudos to your cameraman , excellent production values. Well done
Excellent. Thank you chef.
Excellent
👌👍⚘
Thanks AjayJi.. another mind blowing dish.. my all time favourite. I will definitely try at home with tip’s & trick.. 🙏🙏
Thank you so much
Good viry nice dish
Bhai super
First thank u fr this delicious recipe. For the rice do we put off gas after 3 minutes or is it kept on during the layering process.
Hai Ajay super yummy biryani your explain is very nice IAM from Saudi today is our Eid
👍 nice
Best tips Aapnay bathadhia sir . I am Feroz Ap
Wow delicious food
Looks so yummy..😋🤤
Veri nice
Hyderabad Biryani does not useBlack Pepper, Nutmeg and Mace in their Kacche Gost ki Biryani. Use of 6 Spices is key and they do the Job .
Don't know why these outsiders screw our recipes.
Adrak in biryani😂😂
Javatri and tejpatta😂 in water.
Some of the key flavors is shahi zeera in boiling water. He skipped. That, salt in water he skipped.
Don't go by what Hyderabadi restaurants are serving now a days. Hyderabadi Muslims laugh at them now. It's total crap over the last 25-30 years. They are catering to outsiders. No hyderabadi biryani doesn't have "masala" These are requests from drunk people who demand it and they have no heritage of making biryani. Unfortunately now all restaurants are catering to these type of customers as they come and start making loud statements aur masala aur masala.
Of course it's way way more easier and cheaper for restaurants to cater to this crowd.
And then you have rank outsiders like these killing the dish.
thank you for the suggestion
@@70newlifeinstead of typing all that crap suggest what is an authentic hyd biryani according to u...or just keep quit
Super yummmy❤stay conected
Mouthwatering 😋🤤
Thanks a lot 😊
Too 👍 vood
What about salt?
Yummy & Subscribed
WOW THATS TO DIE FOR❤️❤️❤️❤️👍🏽👍🏽👍🏽
You are the best chef I have ever seen sir...just a simple question..7-8 hours mutton marination ko room temperature pe rakhne se mutton khatta to Nehi hojayega na,bcs isme to curd he aur curd ko without freezer me rakhke,room temperature me 7-8 hours rakhne se curd khatta hojatahe sir..plz sir reply me must
Fridge mey rakh saktey ho agar garmi bahut zyaada hai
I like the way you layer and top the rice! A friend from Canada! 👏👏👏
Thanks and welcome
Owes ❤
❤
❤❤❤
The rice will be completely bland because you didn't add salt to water while boiling it. A major step if missed it would lead to a disastrous biryani.
Great job but one suggestion. We don't add jaifal and javitri in Hyderabadi Biryani. Salt too is missing in boiled water which is a must. We put saffron too. Rest of the recipe is awesome.
Excellent
Thank you
Please
Next time , you will make Bombay biryani chef.
I really enjoyed watching this video but I am absolutely certain that I will never go through the work of making this labor intensive recipe. I am sure very similar taste/results can be achieved via shortcuts. For example precooking the rice and meat separately and completely. Then layering them in a oven safe flat and wide bottom dish, and then sticking it in the oven for a few minutes just to get the flavors to travel between the layers. Finally topping the casserole with crispy fried onions as a garnish.
The biggest risk being that the mutton is completely uncooked at the end of this exercise. I think the kachha gosht biryani lends to chicken much easier than mutton for this reason
Having had biryani for decades, I am certain the same flavours can never be achieved with precooking the meat as it dries out the natural water and flavour of the meat. Leaving the meat raw and then layering half cooked rice over it preserves this flavour as well as the authenticity . Taking shortcuts makes work easier by just a percent maybe but compromises the originality and magic of an authentically cooked kache gosht ki biryani. You do not have to be scared about the meat being raw, just take lamb from a young animal, marinate it with a tenderiser for a couple of hours and the meat will be much more tender and juicier then what you'll achieve with a pressure cooker. You may want to put yourself through this 'labour intensive' process and cook a biryani your way as well and then compare the two to prove yourself incorrect and stop dulling out people from trying such recipes. The Indian cuisine is vast and dynamic with history associated with it which will die out if such methods and recipes are not preserved.
As far as this particular recipe is concerned there are a few tweaks needed. He should have added lemon juice as well. Instead of ginger juliennes he should have added ginger paste and garlic paste so the meat could have absorbed the flavour whilst in the marination
Hi, I used to think the same way. I am a big foodie and a home cook from Hyderabad and I have made biryani 'N' number of times. The process you said is for pakki biryani, i had done the same many times and with exactly the same ingredients used for kacchi biryani and i have failed to create the same flavor and taste of the authentic Hyderabadi kacchi dum biryani. I have tried making many types of biryani with many techniques in order to get the best biryani at home, however I could not re create anything close to the Hyderabadi dum biryani. I don't the exact reason for this, but doing the authentic style hyderabadi biryani will definitely be a big pay off and from my personal experience once people learn how its made correctly they forget all other biryani's.
@@abdulwaheedkhatri4638 It does not work in the high altitude hills where I live. I have tried using double the amount of tenderizer but the meat still remains uncooked even after 2 hour's of cooking - and ofcourse the rice gets overcooked and soggy like khichdi.
Very good and testy recepe no doubt about that but ap ny papaya ki skin kion use ki? 😮❤😮
chef is 30 mins enough for the meat to be cooked?
Yummy bhai is bartan ki link bhejo
Rogan kaise bnaye ghee mai ky add kre hme sunae nhi diya.
How to make chicken biryani at home
rice is uncooked bro..nice video but definitely the chaval/rics is half cooked even when you done, can be seen from the platter
Sir..please post a video showing recipe for Kolkata biriyani
Very delicious recipes 😋
Bhai sahab, chawal kuchh zyada hi daal diya aisa lagta hai... 1kg mutton me 900 gram chawal ??
❤ wah👍🏻👌🏻😋 yummy recipe. Please lucknow biryani. Bombay biryani. Sindhi biryani. Purani delhi ki bawarchi ki zafrani biryani. Delhi Zafrani krma. Kofta. Nihari. Stew. Paya. Shami kabab. Chicken pulao. Zarda. Kheer. Hari mirch keema. Bhi sikhaye. ♥🌹💐🙏🏻
bilkul
Thank you.😊💐🌹🙏🏻♥
Can we make it without papaya.
Chef ,
7-8 ghante room teprature mein rakhne se toh meat kharab nai ho jayega?
Agar garmi bahut hai to fridge mein rakh do .
@@ChefAjayChopra thats what i was meant to ask
thank you
Excellent chef. Did you miss to add salt while boiling rice? delicious yummy and tempting
May be the shot got missed
Chef..How much salt to put while boiling rice
Pls confirm biryani cooking time on dum
Super sir 🙏
Hi, very nice recipe. Can you please give any alternative for raw papaya. Anything that is available in our kitchen.
He dint boil the mutton...bus dum me mutton pakeyga??
What kind of spice grinder is that.
Salt to taste!!
Beef qorma b banaen
Chawal ki kitni quantity hai ye bhi nhi bataya
Chef is there any alternative for mace if it's. Not available in our place