Name: Hyderabadi Mutton Dum Biryani (Kachchi Aqhni) recipe by Zeenath Fathima at BetterButter
Prep time: 360 min
Cook time: 40 min
Total time: 400 min
Yield: 6
Ingredients: Kohinoor basmati rice or any other brand - 11/2 kg; Mutton boneless or with bone - 2 kg; Raw papaya paste - 3 tbsp; Yogurt - 400 gm; Ginger garlic paste - 3 tbsp; Chilli powder - 3 tbsp; Turmeric - 1 tsp; Salt 3 tbsp in the marination and 3 tbsp in the; Garam masala - 1 tbsp heaped; Whole spices - cardamom - 5, cinnamon sticks - 4, caraway seeds - 1 tsp, cloves - 7-8; Coriander leaves, finely chopped - 1 small bunch; Mint leaves, chopped - 1/2 cup; Juice of one large lemon; Onions sliced and deep fried - 4 large; Oil to fry the onions - 3 cups (half of the oil to be used in the marination after frying the onions and cooling it down); Saffron colour - 2 pinches (dissolved in 4 tbsp of milk); Pure ghee - 1 tbsp

ABOUT Hyderabadi Mutton Dum Biryani (Kachchi Aqhni) RECIPE

Quintessentially Hyderabadi. Nothing can beat the awesome taste and subtle flavours of this biryani. The procedure is also a little bit tricky but not at all difficult. Anyone can master the art of making this with a few simple precautions and following the do's and the don'ts exactly. All the step by step instructions along with the pictures will definitely help you all to give it a try and that too, a successful one at that. Kachchi aqhni (raw marinated mutton or chicken or beef) is one of the most popular technique used in this biryani.

Ingredients Serving: 6

Kohinoor basmati rice or any other brand - 11/2 kg
Mutton boneless or with bone - 2 kg
Raw papaya paste - 3 tbsp
Yogurt - 400 gm
Ginger garlic paste - 3 tbsp
Chilli powder - 3 tbsp
Turmeric - 1 tsp
Salt 3 tbsp in the marination and 3 tbsp in the
Garam masala - 1 tbsp heaped
Whole spices - cardamom - 5, cinnamon sticks - 4, caraway seeds - 1 tsp, cloves - 7-8
Coriander leaves, finely chopped - 1 small bunch
Mint leaves, chopped - 1/2 cup
Juice of one large lemon
Onions sliced and deep fried - 4 large
Oil to fry the onions - 3 cups (half of the oil to be used in the marination after frying the onions and cooling it down)
Saffron colour - 2 pinches (dissolved in 4 tbsp of milk)
Pure ghee - 1 tbsp

Instructions

Marinate the mutton with all the masalas except the whole spices. Add the chopped coriander and mint too. Add the raw papaya paste.
Keep enough water to boil for the rice. Soak the rice only until the water starts boiling. As soon as it starts boiling, add the soaked rice, whole spices, some chopped mint and coriander leaves to it.
Remember to boil it just for about 15 or 20 minutes or just until it vigorously starts bubbling. This is the right time of switching off the flame. The rice needs to be half cooked. Firm and not mushy. Drain the water and keep the rice aside.
Deep fry the sliced onions, after 5 minutes, crush them with your hands and add to the marinated meat.
Let the oil cool down then add it to the marinated meat as well. Add only as much as required.
Now comes the final part of slow cooking (called as dum). Layer the rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of rice.
Evenly sprinkle the saffron coloured milk on the top.
Add a generous dollop of ghee on top (optional) and cover it well either by an aluminium foil or a wet thick cotton cloth sealing the corners of the lid. I always prefer an aluminium foil. For the first 15 minutes on a high flame, keep rotating the vessel every now and then.
After 15 minutes, lower the flame and let it simmer for about 20 to 30 minutes. Turn off the gas and let the biryani sit for sometime.
Serve hot with burhani raita or plain curd.

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