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Quick Hyderabadi Mutton Biriyani

Updated on March 10, 2015
Fusion Hyderabadi Biriyani
Fusion Hyderabadi Biriyani | Source

Calcutta Connections...

We all know India is the home of the dish, named Biriyani.

But, what many of us don't know is that there is no one particular way of making Biriyani in India. There are several methods or what we know "Gharanas" of Biriyani. These gharanas mainly represent the region where that particular type of Biriyani is a speciality. Truly speaking, the total number of biriyani gharanas is still a matter of debate. Still to make things easy for us, we can broadly classify two predominant biriyani gharanas in India.

One is the Awadhi or Lucknowi gharana. Another is the Hyderabadi gharana.

  • Awadhi Biriyani is mainly made in a dum-pukht method in low flame in sealed containers to retain its taste.
  • Hyderabadi Biriyani is mainly known for the rich use of spices to give the dish a unique flavor.

The tastes of these two variants of Biriyani are entirely different.

There is also another popular type of Biriyani that is available in every para and corner of my native place, the Calcutta Biriyani. Basically this Biriyani gharana is the sub-variant of the Awadhi Biriyani. History tells us that when the Nawab of Awadh, Wajid Ali Shah was exiled to Kolkata he brought along with him his favorite chef, who on the other hand brought with him a biriyani recipe that is now famous as the Calcutta Biriyani. In Calcutta Biriyani you will also get potato apart from meat and the biriyani is also mild on the usage of spices. In addition to this, the essence of kewra water is an integral part of Calcutta Biriyani.

How to make this special Calcutta biriyani will be discussed some other time, but the point is that I am divulging these little facts because the Hyderabadi biriyani that I have made, has a Calcutta touch to it.


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The previous Sunday I looked at my freezer. I saw mutton and almost immediately it dawned upon me the idea of making Hyderabadi Biriyani. We both husband and wife are great lovers of Biriyani. Every once in a while we mange to eat Biriyani, even here in Texas. But somehow we both long for the original Biriyani of our homeland. Believe me Biriyani in any Texan Indian restaurant cannot stand in comparison to the authentic Biriyani of India. So you can say that out of desperation I started preparing Biriyani at home. And I can vouch that my Biriyani is far better than those served in the name of biriyani at the so-called Indian restaurants here.

As time passed by I started becoming lazy. The original biriyani making is a lengthy process and when I saw that my husband has started demanding Biriyani now and then I started searching for short-cut techniques. This search led me to experiment preparing Biriyani in a pressure cooker and bullseye!! I was successful on the very first attempt. Nowadays when I am running out of time or when I am simply feeling lazy, I make this pressure-cooker Biriyani, it is so easy and so fast. I simply love it.

My husband loves Hyderabadi Biriyani like anything. But that particular Sunday somehow I was feeling very homesick. Sunday is the day of pampering my husband (or, you can say spoiling him) I was going to make his favorite dish but I thought why not infuse in it a Calcutta flavor. To bring out the special Hyderabadi flavor I could not get milder on spices (because Hyderabadi Biriyani is known for its spiciness), so what I did is that on top of those spices I introduced some more flavors that are associated with Calcutta Biriyani, and believe me all of these flavors gelled so well that it was difficult for me to decide which one is better, the authentic Hyderabadi biriyani or the fusion one. Moreover I used my favorite vegetable, potato, in this special Biriyani. Potato being the speciality of the Calcutta Biriyani, somehow helped to retain the Calcutta touch that I was so desperate of achieving.

And the outcome? Just wow! Biriyani had not tasted so delicious before, at least to me and somehow I managed to devour a huge portion of it in a record time.

This is called eating without any guilt!!!(grinning)

Step-wise Instructions

Prep time: 1 hour
Cook time: 1 hour
Ready in: 2 hours
Yields: Serves 2 people

Ingredients for Biriyani

  • 8 pieces Goat Meat, Stew-cut
  • 2 Potatoes, Cut in halves
  • 2 Red Onions, Finely Sliced
  • 1 cup Basmati Rice, soaked and drained
  • 1 Tomato, diced
  • 2 tablespoons Ghee or Clarified Butter
  • 1 cup Buttermilk
  • 1 pinch Saffron Strands
  • 1 - 2 tablespoons Milk
  • 2 - 3 drops Kewra Essence
  • 1 teaspoon Biriyani Masala
  • According to taste Salt
  • According to taste Sugar
  • A fistful Mint Leaves
  • A fistful Coriander Leaves
  • 1 Anise Star
  • 1 Mace
  • 4 - 5 Green Cardamom Pods
  • 1 - 2 Bay Leaves
  • 1 teaspoon Black Peppercorns
  • 1 Dried Red Chili
  • 1 inch Cinnamon Stick
  • 4 - 5 Cloves
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Chili Powder
  • 1 teaspoon Coriander Powder
  • 2 tablespoon Ginger-Garlic Paste
  • 1 teaspoon Lime Juice
  • 1 teaspoon Garam Masala Powder
  • 3 - 4 tablespoons Oil

Ingredients for Raita

  • 4 - 5 tablespoons Plain Yogurt
  • 4 - 5 tablespoons Water
  • 1 pinch Black Pepper Salt
  • 1 pinch Salt
  • 1- 2 teaspoons Sugar
  • 1 pinch Himalayan Pink Salt
  • 1/4th Onion, very finely diced
  • 1/4th Tomato, very finely diced
  • A fistful Coriander-Mint Leaves, finely chopped
  • 1 Green Chili, finely chopped
  • 1 teaspoon Chaat Masala (optional)

In Addition

  • Hard boil 2 eggs. Peel them. Smear them with a pinch of turmeric powder, chili powder and salt and fry them whole until their skin appears crisp and golden. Keep aside for later use.

Pictorial Guide: Easy Pressure Cooker Biriyani Making

Marinate mutton with turmeric powder, chili powder, coriander powder, salt,lime juice, ginger-garlic paste, oil and garam masala powder for about 1 hour.
Marinate mutton with turmeric powder, chili powder, coriander powder, salt,lime juice, ginger-garlic paste, oil and garam masala powder for about 1 hour. | Source
Take the cooker. Heat oil. Fry a portion of the sliced onions until they are brown in color. Keep them aside.
Take the cooker. Heat oil. Fry a portion of the sliced onions until they are brown in color. Keep them aside. | Source
Smear the potatoes with little bit of turmeric powder and salt and fry them until they are golden in color. Keep them aside.
Smear the potatoes with little bit of turmeric powder and salt and fry them until they are golden in color. Keep them aside. | Source
In the remaining oil add 1 tablespoon of ghee. Temper it with green cardamoms, cloves, cinnamon, anise star, pepper corns, mace, bay leaves and dry red chili. Next sauté onions, tomato, ginger-garlic paste. Add coriander- mint leaves and fry well.
In the remaining oil add 1 tablespoon of ghee. Temper it with green cardamoms, cloves, cinnamon, anise star, pepper corns, mace, bay leaves and dry red chili. Next sauté onions, tomato, ginger-garlic paste. Add coriander- mint leaves and fry well. | Source
Add the marinated mutton. First fry for few minutes on high heat with no lid. After sometime when oil starts separating close the lid, simmer the heat. Juices will start coming out of the mutton. Now put the cooker on pressure until 2 whistles.
Add the marinated mutton. First fry for few minutes on high heat with no lid. After sometime when oil starts separating close the lid, simmer the heat. Juices will start coming out of the mutton. Now put the cooker on pressure until 2 whistles. | Source
Next in the cooked mutton add potatoes, biriyani masala powder, buttermilk with salt and sugar, saffrons soaked in milk, kewra essence and rice. Fry for 1 or 2 minutes. Put the cooker on pressure until 1 whistle. Allow it to cool down.
Next in the cooked mutton add potatoes, biriyani masala powder, buttermilk with salt and sugar, saffrons soaked in milk, kewra essence and rice. Fry for 1 or 2 minutes. Put the cooker on pressure until 1 whistle. Allow it to cool down. | Source
Mix all ingredients under Raita to prepare the hot and sweet onion and tomato raita. The consistency should not be too watery nor too thick.
Mix all ingredients under Raita to prepare the hot and sweet onion and tomato raita. The consistency should not be too watery nor too thick. | Source
Once the cooker is completely out of steam remove the lid. Add the remaining ghee. Serve in a plate with fried onions on top accompanied with whole boiled fried eggs and riata. A one-pot royal Weekend meal is ready!
Once the cooker is completely out of steam remove the lid. Add the remaining ghee. Serve in a plate with fried onions on top accompanied with whole boiled fried eggs and riata. A one-pot royal Weekend meal is ready! | Source

Instructions

  1. Take the goat meat or mutton. Marinate it with turmeric powder, chili powder, coriander powder, salt, lime juice, ginger-garlic paste, garam masala powder and oil for about 1 hour in an air-tight container.
  2. In the meantime Heat oil in the cooker and prepare beresta by frying thinly sliced onions until they caramelize in high heat. Keep the fried onions aside for later use.
  3. Fry potatoes smeared with turmeric and salt till they are golden in color. Keep aside.
  4. Add ghee or clarified butter to the remaining oil. Once the ghee melts throw in green cardamoms, cinnamon stick, cloves, star anise, mace, black peppercorns, dry red chili and bay leaves. When they start to splutter add the remaining sliced onions. Fry the onions in high heat until the onions turn almost brown.
  5. Add ginger-garlic paste and fry. Next add the sliced tomato. Fry well until the sliced tomato melts. Next add fresh coriander leaves and mint leaves. A nice aroma will start emitting out of the cooker.
  6. Once the masala is fried well add the marinated goat meat to it. Fry it on high heat for sometime. When the raw color of the meat disappears simmer the heat and loosely cover the lid without the whistle. After sometime juices will start coming out of the meat. When enough juice has seeped out of the meat, tightly cover the lid of the pressure cooker and attach the whistle to it. Allow it to whistle twice. Then turn off the heat. Let the cooker cool down completely and then open the lid.
  7. Soak saffron strands in milk. Dissolve salt and sugar in the buttermilk and beat the buttermilk well. Now in the cooked mutton add the fried potato pieces, biriyani masala, kewra essence, beaten buttermilk, rice and milk soaked saffron. After frying it for few minutes on high heat close the lid of the pressure cooker and allow the cooker to blow 1 whistle. Allow it to cool down completely.
  8. In the meantime while the cooker will be cooling off prepare the raita by mixing all the ingredients under the raita.
  9. When there is no steam left in the cooker, open the lid. Add the remaining ghee. Serve the biriyani on a plate sprinkled with beresta along with the fried whole egg and hot and sweet onion raita as sides. Happy Eating!!!

Usually preparing a conventional Biriyani in a Handi takes a lot more time but cooking Biriyani in a pressure cooker simply saves a lot. This Pressure Cooker Hyderabadi Mutton Biriyani is the one-pot meal that has the perfect blend of taste and richness.

I personally feel adding the Kolkata touch has enhanced its flavor but if you want to stick to the authentic Hyderabadi Biriyani, remember not to add

  • Potatoes
  • Kewra Essence
  • Saffron

These above three ingredients that led to a Kolkata flavor, deleting them from your dish will simply make the Biriyani a true blue Hyderabadi.

So, the next weekend treat your family with this classy one pot fusion Biriyani meal. Write to me if you have any queries or suggestions. Looking forward to hear from you.

Happy Cooking Folks!!!

Watch This Video For The Authentic Hyderabadi Biriyani

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