Hyderabadi Mutton Biryani with Mirchi ka Sallan

I am not from Hyderabad and I hated the biryani they used to serve during wedding before moving to Hyderabad. And Hyderabadis are very good at making thier Biryani and yes even now I am not a very big fan of biryani but now that I make it at home I can control the spices the way I like it. Cause I am not a very big fan of Garam Masala Spices and anybody who has read a few recipes on my blog would know that

                     Anyway, any Muslim marriage you go to in Hyderabad will have three items for sure on thier menu. 1)Mutton Biryani 2) Mirchi Ka Salla 3) Qhubani Ka meetha. So here you are...Hyderabadi feast for your household

Hyderabadi Mutton Biryani (Rice baked with spicy lamb curry)

Serrano chilly

Hyderabadi Mutton Biryani

Ingredients (1) :

1. 2 lb lamb bone-in cut into big chunks
2. 1 teaspoon each of salt, chilly powder(more if you like it spicy), turmeric, cumin powder, garam masala powder
3. 2 teaspoons coriander powder
4. 1/2 cup plain yogurt

Ingredients for curry :

1. 1 medium red onion
2. 2 tablespoons oil
3. 1 heaped teaspoon ginger-garlic paste

Ingredients for fried onion :

1. 1 big red onion sliced thin
2. Oil for deep frying or 2-3 tablespoons oil for shallow frying

Ingredients for Biryani:

1. 3 cups Basmati rice cooked till half done and drained
2. 1/2 cup finely chopped cilantro
3. 4-5 green chillies slit
4. 1/2 cup finely chopped mint
5. 1/2 cup fresh lemon juice
6. 1 tablespoon finely chopped ginger (optional)

Marinate the lamb pieces with the ingredients in (1) and set aside atleast for 2 hours. In a pressure cooker heat the oil in the ingredients for curry and fry the onions till they become golden brown. add the ginger garlic paste and fry for 3 minutes. Add the marinated mutton and fry for 5 minutes. Add 1/2 cup water and cook for 2-3 whistles. After the steam escapes open the cooker and simmer if the gravy is too thin

Cook the rice till half done. Drain and set aside

Fry the onions and set aside

Ready all the ingredients for biryani

In a oven proff dish layer the rice top it with curry, toped with cilantro and mint and topped with fried onions and lemon juice. Repeat the layers. (There should be atleast 2 layers of all the ingredients)

Cover and bake at 350 degrees for 50-60 minutes. Enjoy your hyderabadi biryani with Mirchi ka Sallan and Dahi Raita

Mirchi Ka Sallan (Green chillies in a tangy sauce)

Mirchi ka Sallan

Ingredients:

1. 1/2 lb serrano chilly
2. 1/4 cup oil
3. 1/2 cup toasted sesame seed ground to powder
4. 2 cup thick juice from a medium sized lemon sized tamarind
5. 1 teaspoon salt, brown sugar or jaggery
6. 1/2 teaspoon turmeric, roasted methi (optional)

Wash the chillies and pat them dry. Make a straight slit on one side and if possible remove the seeds so as to reduce the heat.

Heat the oil in a pan and fry the chillies and be very carefull as they like to spit hot oil. Fry till they change color. Drain most of the oil.

Add the tamarind juice and salt , turmeric and sugar and bring to a boil. Simmer covered for 10-15 minutes until the chillies get cooked. Add the ground sesame and methi and continue cooking uncovered for 5-8 minutes. Enjoy hyderabadi mirchi ka sallan