Hyderabadi Kachhe Gosht Ki Biriyani Recipe

Hyderabadi Kachhe Gosht Ki Biriyani is a popular Indian Main
Author :
 
On :
Friday, 20 May, 2016
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.
  • How to Make Hyderabadi Kachhe Gosht Ki Biriyani:

    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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