Hyderabadi Kachche Gosht Ki Biryani
Raw marinated mutton layered with basmati rice and sealed with dough — the authentic Hyderabadi dum biryani method using kacchi method.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Turmeric Powder — 0.5 tsp (ground)
- coriander powder — 1 tsp (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- salt (optional) (whole)
- Basmati Rice — 270 g (ground)
- Mutton — 100 g (chopped)
Method
- Wash the mutton pieces well and pat them dry. Wash the basmati rice and soak in water for 30 minutes.
- Marinate the raw mutton with coriander powder, red chilli powder, turmeric powder and salt, mixing well to coat evenly, and let it rest for 30 to 45 minutes so the spices penetrate the meat.
- Boil water in a separate pot with salt, add the soaked rice and cook till it is about 60 to 70 percent done, then drain and set aside.
- Take a heavy bottomed handi and spread the raw marinated mutton evenly at the base along with any marinade juices.
- Layer the par-cooked rice evenly over the mutton, spreading it out gently so it forms an even top layer.
- Cover the handi tightly with a lid, sealing the edges with dough if needed to trap the steam completely.
- Cook on high heat for 4 to 5 minutes till you hear sizzling, then reduce the flame to low and let it cook in dum for about 45 minutes so the mutton cooks through in its own juices along with the rice.
- Turn off the heat and let the biryani rest undisturbed for 10 minutes before opening the lid.
- Gently mix the rice and mutton from bottom to top, garnish with coriander leaves and serve this kachche gosht ki biryani hot.
Common questions
- How many calories in one plate of Hyderabadi Kachche Gosht Ki Biryani?
- 399 kcal per plate.
- How much cooking time?
- 120 min — 60 min prep, 60 min cooking.