The ORIGINAL Hyderabadi Biryani

Ingredients

• 1.5 kg Mutton (goat) pieces, bone‑in (cut into 2‑3 inch pieces)
• 300 g Plain yogurt (full‑fat, at room temperature)
• 120 g Ginger‑Garlic Paste (equal parts ginger and garlic, blended to a smooth paste)
• 6 pieces Green chilies (slit lengthwise, seeds left for heat)
• 30 g Fresh mint leaves (roughly chopped)
• 30 g Fresh coriander (cilantro) leaves (roughly chopped)
• 200 g Fried onions (Birista) (golden brown, crispy)
• 900 g Basmati rice (rinsed and soaked 30 min, 70 % par‑boiled)
• 80 g Ghee (clarified butter for richness)
• 60 ml Cooking oil (neutral oil (sunflower or canola))
• 30 g Whole spices (bay leaf, cloves, green cardamom, cinnamon stick, star anise, cumin seeds) (combined in a spice bag)
• 15 g Red chili powder (Kashmiri) (mild color, adjust for heat)
• 5 g Turmeric powder (for color)
• 10 g Garam masala (adds warm spice depth)
• 0.2 g Saffron strands (soaked in 2 tbsp warm milk)
• 1 tbsp Rose water (optional, for aroma)
• 2 tbsp Lemon juice (freshly squeezed)
• 20 g Salt (adjust to taste)

Instructions

1. Prepare the meat

   Rinse the mutton pieces, pat dry and place in a large mixing bowl.

   Time: PT10M

2. Make ginger‑garlic paste

   Blend equal parts fresh ginger and garlic with a pinch of salt into a smooth paste.

   Time: PT5M

3. Marinate the mutton

   Add yogurt, ginger‑garlic paste, slit green chilies, half of the chopped mint and coriander, turmeric, red chili powder, garam masala, lemon juice, and salt to the meat. Mix thoroughly until every piece is coated.

   Time: PT10M

4. Marination rest

   Cover the bowl with cling film and refrigerate for at least 2 hours (overnight is best).

   Time: PT2H

5. Par‑boil the basmati rice

   Rinse rice until water runs clear, soak 30 minutes, then boil in plenty of water with whole spices, a pinch of salt, and a drizzle of oil. Cook until 70 % done (grain should still have a slight bite). Drain and set aside.

   Time: PT20M

6. Fry onions (Birista)

   Heat oil and ghee in a pan over medium heat. Add thinly sliced onions and fry slowly, stirring, until deep golden and crisp. Remove with a slotted spoon and set aside on paper towels.

   Time: PT15M

7. Layer the biryani

   In the heavy‑bottomed pot, spread the marinated mutton as the bottom layer. Sprinkle half of the fried onions, mint, coriander, and a drizzle of ghee. Then add the par‑boiled rice in an even layer. Top with remaining fried onions, mint, coriander, saffron‑milk, rose water, and a final drizzle of ghee.

   Time: PT15M

8. Seal and dum (steam) the biryani

   Cover the pot tightly with its lid, then seal the edges with a kitchen towel or aluminum foil. Place the pot on a low flame (or in a pre‑heated oven at 350°F) and cook for 30 minutes.

   Time: PT30M

   Temperature: 350°F

9. Rest before serving

   Turn off the heat and let the biryani rest, still sealed, for 10 minutes. Then gently fluff the rice with a wide‑toothed spoon.

   Time: PT10M

Nutrition Facts

Calories

650

Protein

30 g

Carbohydrates

80 g

Fat

20 g

Fiber

2 g