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 many popular eateries around the place serving lip smacking Biryani to its esteemed customers. You can also find long queues for the parcel Biryani to be enjoyed at home. So whenever I am in Hyderabad, I make it a point to enjoy this delicacy. It is pure divine. 

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, a must during wedding or special occasions  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
• 1 tsp. salt or 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. 

          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.

                      

Smoked Mutton Dum Biryani

          Biryani is universally popular. Besides, mutton is a powerhouse of protein and iron and is absolutely necessary for our body. It is recommended for moderate consumption. So cook up this extremely flavorful smoked one-pot delicacy for your next party and serve along with just a simple raita as accompaniment. 

• 600 gms. mutton with bones 
• salt to taste
• 1 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1-2 tsp. lime juice
• 1 cup yoghurt
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 2 tbsp. ghee
• 2 tbsp. oil
• 1 cup rice, soaked for an hour 
• 2 green chilies, chopped
• 2 tbsp. chopped coriander leaves
• 2 tbsp. chopped mint leaves
• 2-3 tbsp. fried onions
• 8-10 roasted cashew nuts
• pinch of saffron soaked in 2-3 tbsp. milk
• 1 tsp. rose / kewra water
• 1 small coal + 1 tsp. ghee

           Marinate mutton with salt, turmeric powder, red chili powder, garam masala powder and lime juice for an hour. 

          Marinate again with yoghurt, coriander powder and cumin powder for another hour. Cook the rice till it is 3/4 done. Drain and keep aside.

          Heat oil and ghee in a pan / kadai. Transfer the marinated mutton and cook, covered for 8-10 minutes on a low flame. Then pressure cook for 15-20 minutes on a low flame after the first whistle. 

          In a handi / saucepan layer the rice. Then arrange the cooked mutton pieces. Garnish with the chopped coriander leaves, mint leaves, fried onion, green chilies, cashew nuts, a ladleful of the mutton gravy, saffron milk and rose water.

          Cover with a tight lid and cook on dum on a low flame for 10-12 minutes. Let it remain covered for 10 minutes more. 

          For the smoked flavor - place a foil / small steel container in the centre and place a live charcoal in it. Drizzle the ghee over it and close with a lid for 2 minutes. 

          Remove the lid and discard the coal. Transfer the contents to a serving plate and serve with raita for a weekend lunch or for a party.