Hyderabadi Kachhe Gosht Ki Biriyani

Hyderabadi Kachhe Gosht Ki Biriyani is a popular Indian Main
Author :
Category :
Non-Vegetarian
Course :
Main
Cuisine :
Indian
Technique :
Bake
Difficulty :
Medium
Preparation Time :
12 hours
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
5

Ingredients

Mutton - 1/2 kg

Onions - 2 cups, thinly sliced

Curds - 3/4 cup

Green chillies - 6

Ginger - 3cm

Garlic - 10-12 flakes

Mint leaves - 3 tbsp, chopped

Coriander leaves - 3 tbsp, chopped

Chilli powder - 1.25 tsp

Turmeric powder - 1/2 tsp

coriander powder - 1 tsp

Garam Masala powder - 1 tsp

Salt - to taste

For Rice:

Basmati Rice - 1.5 cups

Water - 3 cups

Cloves - 3

Cardamoms - 3

Cinnamon - 2 pieces

Pepper Corn - 1/2 tsp

Aniseed - a pinch

Cumin - 1/2 tsp

Bay Leaf - 1

Salt - to taste

For seasoning Mutton:

Ghee - 2 tbsp

Oil in which Onion was fried - 3 tbsp

Cloves - 3

Cardamoms - 3

Cinnamon - 2 pieces

Star anise - 1

Aniseed - a pinch

Tomato - 1, cut into 4

Pepper Corns - 1/4 tsp

Others:

Turmeric powder - 1.25 tsp

Saffron - a big pinch ground in little Milk

Lime juice - 2 tsp

Fried Onion slices, Raisins and Cashew nuts to garnish.

Method

  1. Take washed mutton in a vessel.
  2. Deep fry onions in moderately hot oil till golden and crisp.
  3. Drain on kitchen paper, cool and crush with hand.
  4. Crush ginger, garlic and chillies together.
  5. Mix all the ingredients together, mix with the mutton and cover tightly.
  6. Marinate in refrigerator overnight or at least for 4 hours at room temperature.
  7. For Rice:
  8. Wash rice well and drain.
  9. Mix rice with clove, cardamom, cinnamon, peppercorn, aniseed, cumin, bay leaf and salt heat till it boils.
  10. Lower the flame and boil gently for 3 mins.
  11. Drain and reserve the water and the rice.
  12. Preheat oven to 200 C
  13. Heat ghee and oil in a fry pan.
  14. Add all the spices for seasoning mutton, and fry 1 minute.
  15. Add tomato and mutton and mix well.
  16. Transfer the mutton to a square or rectangular baking dish.
  17. Add strained rice on top.
  18. Mix reserved rice water with lime juice, turmeric and saffron.
  19. Pour into the pan.
  20. Cover and seal well with aluminium foil.
  21. Place the pan in oven.
  22. Place a baking tray over the foil and add about 1/2 cup of water in it.
  23. This will prevent the rice on top layer drying out and bake for about 1 hour.
  24. Lower the heat to 150 and bake further for 15-20 mins.
  25. Switch off the oven and leave the biriyani there for at least 15 more mins or till serving.
 

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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