Hyderabadi Mutton Biryani (Kachchi method)
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 500 grams Mutton (cut into large pieces)
  • 200 grams onions- sliced into lengths
  • 250 grams curd-whisked
  • 1 cup fresh coriander leaves
  • ½ cup fresh mint leaves
  • 1 tbsp. Ginger paste
  • 1-1/2 tbsp. Garlic paste
  • 5 Green Chilies- sliced into lengths
  • 1-1/2 tbsp. Lemon Juice
  • ½ tsp Turmeric powder
  • 2 tsp Red Chili powder
  • 1-1/2 tsp Garam masala powder
  • 1 tsp Coriander powder
  • 2 tbsp. Raw Papaya paste (with skin)
  • 100 grams Cooking Oil
  • Salt
  • 250 grams long grain Basmati Rice (soak in water for 30 mins)
  • To add flavors to rice: 2 Bay leaf, ¼th tsp Black Cumin seeds, 5-6 Cloves, ¼th tsp Mace, 4 Green Cardamom, 6-7 Peppercorns, 1-1/2 inches Cinnamon Stick. Black Cumin seeds will be added directly to boiling water. Tie remaining spices in a muslin cloth to form a spice bag. Spice bag is used to extract the flavors of spices into the cooked rice without actually biting into the spices. Pound the spice bag.
  • 2-3 tbsp. clarified butter (ghee)
  • Few Saffron strands soaked in 2 tbsp. lukewarm Milk
  • 1 tbsp. Rose water
Instructions
  1. Marinade with raw papaya paste. Rub nicely on the mutton pieces. Add Ginger paste and Garlic paste.
  2. Let's fry the sliced onions. Heat 100 grams Oil in a pan and add Onions. Fry until Onions become crisp and brown.
  3. Onions become brown on a medium heat in 10 mins. Allow fried onions to cool down. ¼th of the total fried onions will be used for biryani layering and remaining quantity will be crushed and used for marination.
  4. In a large bowl, put marinated mutton, lemon juice, chopped coriander and mint leaves, green chilies, fried and crushed onions. Add turmeric powder, coriander powder, Garam masala powder, Red Chili powder, curd, leftover oil and salt to taste. Mix well. Cover with a cling film wrap and keep the marinated mutton refrigerated for 6 hours.
  5. Boil 1 liter water in a large pan. Add 1 tbsp. salt, Black cumin seeds, Spice bag, 1-2 tsp Oil. Allow the water to boil. Remove the spice bag from the pan and add soaked and drained rice.
  6. Allow the water to boil again. We will cook rice for 2 mins (20%). After 2 mins, switch off the flame, drain the water and spread in a large plate. Meanwhile, we will knead a soft dough to seal the Biryani pot.
  7. Put the mutton in a biryani pot and layer with rice, chopped coriander leaves, fried Onions, rose water, generous portion of clarified butter and Saffron milk. Cover the lid with dough and seal the pot.
  8. Keep Biryani Pot on a high heat for 4 mins. After 4 mins place the Pot on an iron griddle (indirect heat) and reduce the heat and cook for 35 mins. Place a heavy weight on the biryani pot. After 35 mins, switch off the heat and give a 15 mins standing time.
  9. Flavorful Hyderabadi Mutton Biryani (Kachchi) is ready to be served. Biryani can be relished with Burani Raita
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/hyderabadi-mutton-biryani/