Hyderabadi Kachhe Gosht Ki Biriyani

Recipe by
Total Time:
13.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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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

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

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