Hyderabadi Kachchi Mutton Dum Biryani

 

           Biryani is an all time favorite one pot meal with most of us. So check out this easy and a hassle free Hyderabadi style Kachchi Mutton Biryani. It is cooked in a dum style, where the marinated mutton and half cooked rice are layered and then slow cooked to perfection. It goes well with just a simple raita as an accompaniment. So check out the step by step pictorial recipe to prepare this extremely flavorful delicacy. 

  

          There are two methods of making a Biryani - Kachchi & Pakki. Hyderabad is know for the Kachchi style Biryani. Kachchi means raw where mutton is marinated overnight and then it is layered in a pot along with half cooked rice and cooked in a dum style. 

          In a Pakki Biryani, the meat and rice are cooked separately and then cooked in a layered method again, but in a lesser time duration. If you are short of time for the marination, use raw papaya paste as a tenderizer. This will help speed up the cooking process. I have not used any as I marinated overnight. 

         

      

          This is a great party recipe and a nice comfort meal for a weekend lunch with your loved ones. Traditionally, Hyderabadi Biryani is served with Mirchi Ka Salan or Bagara Baingan. However, it can also be had on its own or with some raita. So go ahead and cook up this yummy Biryani and enjoy !!!!

Marination - 

• 500 gms. mutton with bones, curry cut 
• 1 tbsp. ginger-garlic paste
• salt to taste 
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. biryani masala powder
• 2-3 tbsp. oil (in which the onion has been fried)
• 1/3 cup yoghurt
• handful of mint & coriander leaves, chopped
• 1-2 green chilies, chopped
• 1/2 cup fried onion, crushed

Rice - 

• 1 cup Basmati rice, soaked for 30 minutes
• 2 tbsp. salt
• 1 tbsp. oil
• 1" cinnamon
• 2-3 green cardamoms
• 4 cloves
• 1-2 bay leaves
• 1-2 green chilies, slit
• 2 tbsp. mint & coriander leaves, chopped

Garnishing - 

• 3 tbsp. fried onion
• 1 tsp. dry rose petals
• handful of mint & coriander leaves, chopped
• pinch of saffron mixed with 2 tbsp. milk
• 2 tbsp. ghee
• 1/4 cup rice water
• 1 tsp. rose / kewra water

Other ingredients - 

• 2-3 onion, sliced
• 1 cup oil
• 1 tbsp. ghee
• 2 boiled eggs

          Marination - Marinate the mutton along with all the ingredients mentioned under MARINATION overnight or for a minimum of 5-6 hours. Bring it to room temperature before cooking.

          Fried Onion - Heat oil in a pan and fry the onion till light golden in colour. Drain on a kitchen towel and keep aside. 

          Rice - Bring sufficient quantity of water to a boil along with all the ingredients mentioned under RICE. Add the rice and cook till it is 50 % done. Drain and keep aside. Reserve 1/4 cup of the rice water for later use.

          To Assemble -  Grease a thick bottomed pot and transfer the marinated mutton. Spread it evenly. Then sprinkle some of the fried onion and mint-coriander leaves. 

          Now spread the rice evenly over the mutton and add all the ingredients for GARNISHING.

          Cover with an aluminum foil and then place a tight lid on top. Cook on a high flame for 5 minutes and then place the pot on a hot tawa.

          Cook on a medium flame for 5 minutes more and on a low flame for 30-35 minutes. Switch off the flame and let it remain covered for 15-20 minutes

   

          Serve with boiled eggs, raita, onion and lime wedges for a weekend comfort lunch. 

                        Marinate the mutton along with all the ingredients mentioned under

                        MARINATION overnight or minimum for 5-6 hours. 

    Bring water to a boil along with all the ingredients mentioned under RICE. 

                                 Add the rice and cook till it is 50 % done.

                                  Drain and keep aside. 

                              Grease a thick bottomed pan and transfer the marinated mutton.

                           Then sprinkle some of the fried onion and mint-coriander leaves. 

                                 Spread the rice evenly over the mutton.

                                  Add all the ingredients for GARNISHING.

                    Cover with an aluminum foil & then place a tight lid on the top. Cook on

                    a high flame for 5 min. Then place the pan on a hot tawa & cook on a med.

                    flame for 5 min. more. Then on a low flame for 30-35 min. Let it remain 

                    covered for 15-20 minutes.

                                 Serve with boiled eggs, raita, onion and lime wedges.