48-Hour Hyderabadi Mutton Biryani My Family Guards With Their Life
This is the biryani my grandmother made for weddings. Starts 48 hours before serving – no shortcuts, no compromises. The aroma will travel three streets.
Prep Time
2880 minutes
Cook Time
180 minutes
Ingredients
Instructions
Marinate meat for 24 hours min. Raw papaya, hung curd, spices. Skip this and the meat won't melt like it should.
Prepare the barista (fried onions) separately until mahogany colored and crisp – this takes patience but defines authentic Hyderabadi biryani.
Parboil rice with whole spices and shah jeera until 70% cooked – the grains must dance separately and be firm.
Layer the marinated meat, parboiled rice, saffron milk, and fried onions in a heavy-bottomed pot. Seal with dough for proper dum.
Dum on charcoal for 45 minutes – gas stove people, use lowest flame with a tawa underneath. Open only when serving.
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