Tuesday, 20 August 2013

Hyderabadi Mutton Dum Biryani |authentic kachche gosht ki biryani

Wow! Are you thinking of a Biryani? Then the first thing that flashes in your mind is the Hyderabadi mutton biryani.

This dish is an authentic recipe with the elements of Mughlai cuisine mixed with Telangana style. It originated from the historic era of Nizam of Hyderabad where Mughlai and local cuisines were blended together in the Royal Kitchens.

Slowly it became part of Hyderabadi Cuisine. Today it is a well known in the entire south Asia particularly in India and Pakistan. It is often served with Bagara Baigan, Mirchi ka salan and Raita.



Dum means cooking on very low flame in sealed containers. This allows the meats to cook, as far as possible, and in their own juices and bone-marrow. The spices used are less than those in traditional Indian cooking, with fresh spices and herbs for flavoring. In some cases, cooking dough is spread over the container, like a lid, to seal the foods.

Hyderabadi biryani is one of the most popular dishes over the globe. It is one of the signature dishes of Hyderabadi. This is an authentic meal of Hyderabad invariably includes mutton, chicken or lamb or vegetables but mutton is one of the most popular dishes.
 Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form. The Nizams served some 26 varieties of biryanis for their guest. The biryani is cooked in two ways: Pakhi biryani and the kachche biryani.
 The kachche gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and put on dum.

There are two traditional methods of preparing the Hyderabadi Biryani.
Kachchi yakhnni Biryani is prepared with raw meat which is marinated in yoghurt and then cooked along with the rice by sealing the handi (vessel) cooked on Dum (slow cook).

Pakki Aqni ki Briyani (cooked gravy),the meat is cooked before being layered with the rice and cooked in a dough-sealed vessel already cooked before baking.

today we will see kacchi biryani method adapted from chef sanjay thumas vah re vah.com


Marinade for mutton
500 gms  Bone/Boneless Mutton / Lamb shanks
 1 tbsp. meat tenderizer – ( or you can use raw papaya grind it and mix 2 tbsp into the meat)
 4 green chili – chopped
 1 tbsp. Salt
 1 tsp. Chili powder
 1 tsp. Black cumin
 small handful of chopped Coriander
 small handful of chopped Mint
 2 tsp. Coriander powder
 1 tsp. Cumin powder
 5 Onions – sliced and fried (use half in marinating and half later during layering)
 1 tsp. Black pepper
 whole garam masala - mace, bay leaf, black cardamom, 1 green cardamom, cloves
 juice of half of a lemon
1 pinch saffron
 2 and ½ cups yogurt
 ½ cup oil

2.5 cups basmati Rice – soaked for 30min in water
 1 tbsp Oil - for rice
 Salt – for rice
 any whole spices of your choice for added flavor, shahi jeera like cinnamon stick, green cardamom pods and cloves

For Garnish
 2 tbspGhee
3 tbsp Coriander (finely chopped)
 3 tbsp Mint ( finely chopped)
 Yellow colour /milk with half tsp. soaked saffron
2 boil Eggs (optional)
 2 tbsp Toasted sliced Almonds/cashews  (Optional)


1.In a large bowl ,Add the Mutton along with all ingredients mentioned above under marinade.Cover and leave in the fridge for atleat 2 hours .overnight would be best

2.In a large kadhai at medium heat, add 2 cup oil.Add onions,salt and fry to golden brown.reserve half for for garnishing). fry almonds in same oil & keep aside

3.In a large cooking pot pour in 8 cups water along with cloves, cardamom, cinnamon, caraway seeds and salt.let it come to a boil,add the drained rice

  When the rice is about 40% cooked, remove half of it, drain and set aside...then continue boiling the remaining rice until it is about halfway or 50% cooked. Drain and set aside.

4 In a thick bottomed vessel pour a bit of ghee & oil  and spread the marinated meat. On top of this spread the 40% cooked rice followed by some of the Toasted sliced Almonds, yellow colour &Ghee,fried onions, coriander leaves, mint leaves and lemon juice

5.Spread the 50% done rice over this, then sprinkle the milk with saffron and a bit of ghee or oil.

6 Then Cover the vessel properly with aluminium foil or cover with cotton cloth or seal with wheat dough,then place a heavy weight over the lid ,so that no steams can escape so the nice steam can formed inside.

7.Cook on high flame for 10-15 minutes, till the steam escapes from the sides.

8.Transfer the vessel to a hot old tava (griddle ),Lower the heat to minimum and cook for 1 hour or till done.

9. Let the biryani rest for 15 minutes before serving

10.Serve  Biryani with Dahi ki chutney,Baghare Baingan, dahi raita ,mircha-ka-salan.


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