Hyderabadi Mutton Biryani Preparation Step by Step Process | Muslim Mutton Biryani | Grill9 | HYD

Step By Step Process on How Mutton Biryani is Cooked at GRILL 9 Restaurant, Kharkhana, Secunderabad.
The Marination Process and how the Masala is Mixed to the Meat is the technique to have a Flavourful Birani. The Aroma is all over the place once the Biryani seal is opened. The Best part of Biryani making at Grill 9 is They Cook the Biryani on Wooden Flame.

Address:
Grill 9 : Opposite Pulla Reddy Sweets, Vikrampuri Road, Karkhana Bazar, Secunderabad, Telangana 500015.

Hyderabadi biryani is a form of biryani, from Hyderabad, India. It is prepared in the form of kachay gosht ki biryani and dum ki biryani.The ingredients are basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffron. coriander leaves and fried onions are used as garnish. The preferred meat is goat, but chicken, or other meats are used in some variations.Hyderabadi biryani is generally believed to originate in the kitchens of the Nizam of Hyderabad . Hyderabadi biryani originated as a blend of Mughlai and Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State. Hyderabadi Biryani is also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste.Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.
Kachche gosht ki biryani:
The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat) is sandwiched between layers of fragrant long-grained basmati rice,[6] and cooked on dum (steaming over coals), after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.
Pakki biryani:
In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are cooked before baking.

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani, which is made using vegetables such as carrots, peas, cauliflower and potato and cashews.

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