• Overview
  • Ingredients
  • Directions
  • Reviews

If you have to relive the culinary spirit of royal living, you can’t miss the sumptuous biryani, from the city of Nawabs, Hyderabad. This biryani has its own versions in local cultures of Hyderabad – but all of them give out a unique flavor that is hard to match from any other part of the country. Cooked with a flavorful concoction of spices in unison with the soft mutton pieces – it is every foodoholic’s ideal 

Ingredient

For Biryani Spices:

  • Green cardamom: 6-7
  • Black cardamom: 1-2
  • Cloves: 1 tsp
  • Cinnamon: 1” x 2
  • Mace: 1 floret
  • Nutmeg: ¼
  • Star anise: 1
  • Cumin seeds: 1 tsp
  • Fennel: 1 tsp
  • Black peppercorn: 1 tsp

To Marinade the Mutton:

  • Mutton (with bone): 500g
  • Hung curd: 2-3 tbsp
  • Crushed garlic: 1 tsp
  • Grated ginger: 1 tsp
  • Red chili powder: 1 tsp
  • Kashmiri red chili powder:1/2 tsp
  • Black pepper powder: 1/3 tsp
  • Biryani masala: 1 tbsp
  • Salt: 1 tsp

For Biryani Rice

  • Kohinoor Extra Long Grain rice: 2 cups
  • Bay leaves: 1
  • Green cardamom: 6-7
  • Black cardamom: 1-2
  • Cloves: 1 tsp
  • Cinnamon: 1” x 2
  • Mace: 1 floret
  • Nutmeg: ¼
  • Cumin seeds: 1 tsp
  • Fennel: 1 tsp
  • Black peppercorn: 1 tsp
  • Salt: 1 tsp
  • Ghee or clarified butter: few drops
  • Water: 4 cups

Other 

  • Onion: 2, large
  • Potato: 2-3, medium to large
  • Hard-boiled egg: 3
  • Saffron strands: 8-10
  • Warm milk: 1/3 cup
  • Rose essence: 2-3 drops
  • Kewra water: ½ tsp
  • Ghee or clarified butter: 5-6 tbsp

Direction

Biryani Spice

  • Take a cast iron skillet or any tava.
  • Dry roast all the ingredients mentioned above separately. (Don’t dry roast them together. As each spices has its own temperature so chances are some of them might get burnt if roasted together.)
  • Once roasted allow them cool. Make a powder of all dry roasted spices using dry grinder or any coffee grinder. This spice mix is called Biryani Masala.
  • Keep the powder aside for later use. 

Biryani Rice

  • Wash and clean the Kohinoor Extra Long Grain rice thoroughly under running water.
  • Soak it for 30 mins. Afterwards, drain the water and wash and clean the rice again. You will notice the Kohinoor Extra Long Grain rice has an increased volume by now.
  • Take a piece of white fine cloth or muslin. Place all the ingredients in the center of the cloth except rice, salt, ghee and bay leaves.
  • Tie it and make a tight knot to make a bag that will ensure that spices will not scatter in the water along with rice.
  • Take a large pan which has enough space to boil Kohinoor Extra Long Grain rice.
  • Pour water and bring it to boil along with bay leaves, salt, ghee and spice-bag. 
  • Add Kohinoor Extra Long Grain rice and cook until rice is half done.
  • Drain all the excess water and spread the Kohinoor Extra Long Grain rice on a flat surface.
  • Discard the bay leaves and spice-bag.
  • Cover the Kohinoor Extra Long Grain rice to prevent from drying completely

Mutton Prepration
 
  • Take out the mutton from fridge and keep it aside to bring it to room temperature.
  • Slice the onion thinly.
  • Peel and halve all the potatoes.
  • Heat 3 tbsp of ghee in a wok and add the sliced onion. Continue frying till onion is golden brown in color.
  • Add the mutton and continue frying on medium flame.
  • Then add potatoes and egg.
  • It will make the potatoes juicier and also give a flavor to the eggs.
  • Fry this until potato and mutton are almost done.
  • By the time oil will float on the top and there will be no gravy at all except oil.
  • If your gravy has dried up already and mutton is still undone sprinkle some water in between but be careful not to turn it into a gravy.

Mutton Marinade

  • Take a large bowl. Now properly beat the hung curd in it. Mix rest of the ingredients (except salt and mutton) to make a smooth paste. Add mutton and salt and coat each piece well. Keep aside for 4-5 hrs.

Assembling the Biryani

  • Soak the saffron strands in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 minutes. 
  • Just before serving take out the pot, break the seal, remove the cover and serve it sizzling hot


For Biryani Spices:

  • Green cardamom: 6-7
  • Black cardamom: 1-2
  • Cloves: 1 tsp
  • Cinnamon: 1” x 2
  • Mace: 1 floret
  • Nutmeg: ¼
  • Star anise: 1
  • Cumin seeds: 1 tsp
  • Fennel: 1 tsp
  • Black peppercorn: 1 tsp

To Marinade the Mutton:

  • Mutton (with bone): 500g
  • Hung curd: 2-3 tbsp
  • Crushed garlic: 1 tsp
  • Grated ginger: 1 tsp
  • Red chili powder: 1 tsp
  • Kashmiri red chili powder:1/2 tsp
  • Black pepper powder: 1/3 tsp
  • Biryani masala: 1 tbsp
  • Salt: 1 tsp

For Biryani Rice

  • Kohinoor Extra Long Grain rice: 2 cups
  • Bay leaves: 1
  • Green cardamom: 6-7
  • Black cardamom: 1-2
  • Cloves: 1 tsp
  • Cinnamon: 1” x 2
  • Mace: 1 floret
  • Nutmeg: ¼
  • Cumin seeds: 1 tsp
  • Fennel: 1 tsp
  • Black peppercorn: 1 tsp
  • Salt: 1 tsp
  • Ghee or clarified butter: few drops
  • Water: 4 cups

Other 

  • Onion: 2, large
  • Potato: 2-3, medium to large
  • Hard-boiled egg: 3
  • Saffron strands: 8-10
  • Warm milk: 1/3 cup
  • Rose essence: 2-3 drops
  • Kewra water: ½ tsp
  • Ghee or clarified butter: 5-6 tbsp

Biryani Spice

  • Take a cast iron skillet or any tava.
  • Dry roast all the ingredients mentioned above separately. (Don’t dry roast them together. As each spices has its own temperature so chances are some of them might get burnt if roasted together.)
  • Once roasted allow them cool. Make a powder of all dry roasted spices using dry grinder or any coffee grinder. This spice mix is called Biryani Masala.
  • Keep the powder aside for later use. 

Biryani Rice

  • Wash and clean the Kohinoor Extra Long Grain rice thoroughly under running water.
  • Soak it for 30 mins. Afterwards, drain the water and wash and clean the rice again. You will notice the Kohinoor Extra Long Grain rice has an increased volume by now.
  • Take a piece of white fine cloth or muslin. Place all the ingredients in the center of the cloth except rice, salt, ghee and bay leaves.
  • Tie it and make a tight knot to make a bag that will ensure that spices will not scatter in the water along with rice.
  • Take a large pan which has enough space to boil Kohinoor Extra Long Grain rice.
  • Pour water and bring it to boil along with bay leaves, salt, ghee and spice-bag. 
  • Add Kohinoor Extra Long Grain rice and cook until rice is half done.
  • Drain all the excess water and spread the Kohinoor Extra Long Grain rice on a flat surface.
  • Discard the bay leaves and spice-bag.
  • Cover the Kohinoor Extra Long Grain rice to prevent from drying completely

Mutton Prepration
 
  • Take out the mutton from fridge and keep it aside to bring it to room temperature.
  • Slice the onion thinly.
  • Peel and halve all the potatoes.
  • Heat 3 tbsp of ghee in a wok and add the sliced onion. Continue frying till onion is golden brown in color.
  • Add the mutton and continue frying on medium flame.
  • Then add potatoes and egg.
  • It will make the potatoes juicier and also give a flavor to the eggs.
  • Fry this until potato and mutton are almost done.
  • By the time oil will float on the top and there will be no gravy at all except oil.
  • If your gravy has dried up already and mutton is still undone sprinkle some water in between but be careful not to turn it into a gravy.

Mutton Marinade

  • Take a large bowl. Now properly beat the hung curd in it. Mix rest of the ingredients (except salt and mutton) to make a smooth paste. Add mutton and salt and coat each piece well. Keep aside for 4-5 hrs.

Assembling the Biryani

  • Soak the saffron strands in warm milk and keep aside for 5 mins. Rub the strands in milk to dissolve them completely. Add rose essence and kewra water and keep aside again for 15 minutes. 
  • Just before serving take out the pot, break the seal, remove the cover and serve it sizzling hot


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