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Mutton biriyani - Hyderabadi style
Published On: 10 Mar 2002
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
tamil: Grambu / Lavangam / Kiraambu
malayalam: Karayaamboovu / Grambu
telugu: Lavangam / Lavangalu
kannada: Lavanga / Lavangapattai
hindi: Lavang / Laung
Bengali: Labango / Lawang
Gujarati: Laving / Lavang
Konkani: Grambu / Lovang / Longan
Marathi: Luvanga / Laung
Punjabi: Long / Lavang / Laung
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
malayalam: Kumkumapoovu / Kesari
kannada: Kumnkuma Kesari / Kesari
Marathi: Keshar / Kesara
Punjabi: Kesar / Zafran
Bengali: Laban / Noone
Cut the mutton into 4" square pieces and wash it well.
Rub ginger-garlic paste onto the washed meat and marinate it for 1 hour.
Heat oil in a pan or a kadai.
Fry the onions on a low flame, till it becomes golden brown.
Remove the golden brown onions from the oil and spread it on a plate. When it cools, crush it with your hand.
Add curd, 3/4th of crushed fried onion, red chilly powder, green chilly paste, cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, saffron water, salt and remaining part of the oil into the marinated meat and leave for 1 hour.
After 1 hour, cook the washed basmati rice along with water and salt along with cinnamon, cardamom, shahzeera, cloves, coriander leaves, mint leaves, 2 green chillies(cut length wise).
When the rice becomes half cooked, remove from flame. Drain out the water completely.
Spread this half cooked rice on the marinated mutton. Upon the rice layer, spread lime juice, saffron color and ghee and remaining part of the crushed onion.
Cover the utensil with a tight lid.
Keep it on a very low flame for 30 mins.
Remove from flame after 30 mins.
:- Serve hot with curd chutney.
If you realy follow the instraction it will come out well ,cooker not require,
but one think how is baryani good without golden raisins and cashew nuts? Not much.Just one`s add it , i promise you will love it. Test Like in the restaurant,,,,,Bombay , Chapati Beach. YAMY.....
wat i think is all u hindu poofter dicks should lean some english then try talkin kk
i tried this recipe twice but the result turned below my expectation what to tell i never though it would let me down so much
Itz a beautiful recipe.Itz a must try.2day `m going 2 try it on chicken.
it came out very well but i cooked the mutton first.the ingredients used r real good,but the cooking instructions were vague.i used my own cooking skills wit the ingredients told and it came out really well twice.
Recepie Detail is not furnished clearly.
Well i was disappointed with it......What i felt was that the mint leaves spoiled the entire thing.........I suggest not to use it.....Otherwise I think it would have turned out good.
i`m really disappointed with this receipe..with lot of expectation i made this curry and it turned out sooooooo horrible that i cant even think....i dont knw why it came like that....is it necessary to cook the mutton before marinating it...???anyway hopelesssssss really i mean it...
keep the vessel on top of a tawa so that it doesnt burn on down.And seal the lid of the vessel with some dough or wet duster leaving some space at one end.When steam comes out of the hole.it is underdtood that biriyani is done.
No need to Tomato for this recipe? No need to pressure cookthe mutton?
I think Curd is used for tomato. I never tried briyani without tomato, I used to combine both. Let me try your recipe. Will this be good for chicken briyani too?
Wonderful recipe, got so many complements........
Thanks a lot for the recipe.
the dish is really tasty..
its a very good dish who ever want to eat yammi,yammi.... biryani then they can try it
Thanks for this recipie. First time I am making biriyani. By your recipie it came out very well. Thanks once again
felt like going back to my home in hyderabad after having this biriyani. thanx for the recipe.
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