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Hyderabadi Biryani:


Mutton 500 grams
Basmati rice1 1/2 cups
Saltto taste
Bay leaves2
Green cardamoms10
Black peppercorns25-30
Cinnamon3 inch sticks
Oil1 tablespoon + to deep fry
Onions sliced5 large
Caraway seeds (shahi jeera)1/2 teaspoon
Ginger paste1 tablespoon
Garlic paste1 tablespoon
Red chilli powder1 tablespoon
Yogurt1 cup
Fresh coriander leaves torn2 tablespoons
Fresh mint leaves torn2 tablespoons
Pure ghee4 tablespoons
Black cardamoms2
Saffron (kesar) mix in 1/4 cup milka few strands


  • Take mutton pieces in a bowl. Add ginger paste, garlic paste and salt and mix. Add the spice powder, red chilli powder, half the fried onions crushed, yogurt, coriander leaves, half of the mint leaves and one tablespoon oil and mix. Let it marinate for about two hours in the refrigerator. 

  • Heat five to six cups of water in a deep pan. Add drained rice, salt, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done.

  • Drain and set aside. Heat sufficient oil in a kadai and deep-fry half the onion slices till golden. Drain and place on an absorbent paper. Grind caraway seeds, one cinnamon stick, remaining black peppercorns, cloves and remaining green cardamoms to a fine powder and set aside. ​

  • Heat two tablespoons ghee in a pan, remaining cinnamon and black cardamoms and sauté till fragrant. Add remaining onions and sauté till light golden. Add marinated mutton, stir and cook on high heat for three to four minutes. Cover, reduce heat and cook till almost done.

  • Heat the remaining ghee in a thick-bottomed pan. Spread half the rice in a layer. Spread the mutton over the rice. Sprinkle remaining torn mint leaves. Spread the remaining rice. Sprinkle saffron milk. Cover and cook under dum till done. Serve hot with a raita of your choice. 





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