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Hydrabadi Dum Biryani (Kacche Gosht ki Biryani)

Aug-26-2018
Uzma Khan
240 minutes
Prep Time
45 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Hydrabadi Dum Biryani (Kacche Gosht ki Biryani) RECIPE

Hydrabadi Biryani is originated as a blend of Mughlai and Iranian Cuisine,in the kitchen of Nizam rulers of the historic Hydrabad.

Recipe Tags

  • Non-veg
  • Medium
  • Festive
  • Hyderabadi
  • Boiling
  • Steaming
  • Main Dish

Ingredients Serving: 3

  1. For Marination, 600 gram mutton
  2. 200 gram curd
  3. 2 tsp garlic paste
  4. 2 tsp ginger paste
  5. 1 tsp corriender powder
  6. 1/2 tsp cumin powder
  7. 1/2 tsp black pepper powder
  8. 1 cup fry, brown and crushed onion
  9. 1 tsp salt or as per taste
  10. 1/4 cup corriender chopped
  11. 1/4 cup mint leaves chopped
  12. 1 tsp raw papaya paste
  13. 1 tsp red chilli powder
  14. 1 tsp garam masala powder
  15. 1/2 tsp turmeric powder
  16. 4 to 5 green chillies nicely chopped
  17. 1 and 1/2 tbsp lemon juice
  18. 4 tbsp oil
  19. For Rice, 500 gram old Basmati rice
  20. 4 litre water
  21. 3 bay leaves
  22. 1 tsp white cumin seeds
  23. 2 cinnamon stick
  24. 4 to 5 green cardamom
  25. 5 to 6 cloves
  26. 1 tsp lemon juice
  27. 2 tsp oil
  28. 4 tsp salt
  29. For layring, 1/2 cup fried onion
  30. Some fry cashew
  31. 1 tbsp chopped corriender
  32. 1 tbsp chopped mint
  33. 2 tbsp milk
  34. Few strands of saffron
  35. 2 tbsp desi ghee
  36. 1 tsp rose water
  37. 1/2 tsp kewra essence

Instructions

  1. Take mutton and all marinate masala in large mixing bowl and keep aside for 3 to 4 hours for marinate
  2. Take rice in a bowl wash it 2 or 3 times nicely and soaked in enough water
  3. Now 4 litre water in a large vessel add cinnamon stick, salt, bay leaves, lemon juice, green cardamom and cloves, lemon juice and oil and boil when boil add soaked rice
  4. Let the rice cooked only 70%
  5. When done drain water from the cooked rice and keep rice separately
  6. Dissolve the saffron and in milk and keep aside
  7. Now arrange a layer of 70% cooked rice over the marinate mutton,sprinkle some fresh chopped mint and correinder leaves, fried onion and fry cashew
  8. Pour some saffron milk, desi ghee, kewra essence, rose water over the top
  9. For Sealing, place Aluminum foil on the vessel and sealed all sides nicely and cover it with lid
  10. For Dum, take a old tawa and place the biryani vessel over it and cook for 10 on high flame,
  11. Now low the flame and let the biryani cook for 30 minutes
  12. When done serve hot with raita

Reviews (2)  

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Neema Bhardwaj
Aug-27-2018
Neema Bhardwaj   Aug-27-2018

Looks yummm...

Sujata Hande-Parab
Aug-27-2018
Sujata Hande-Parab   Aug-27-2018

My all time favorite...:yum::yum:

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