Hyderabadi Kachchi Aqhni Mutton Dum Biryani

Name: Hyderabadi Kachchi Aqhni Mutton Dum Biryani
Total time: 7200 s
Yield: 7-8 servings
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 2 tbsp Salt or to taste; 4-5 Green Chillies; 1 tsp Caraway Seeds; 1 small bunch chopped Coriander Leaves; 1/2 small bunch chopped Mint Leaves; 4-5 Green Cardamoms; 2-3 medium sized Cinnamon sticks; 8-10 Cloves; 1 1/2kgs Lamb Bone-in or Mutton; 2-3 tbsp Red Chilli powder; 1 tsp Turmeric powder; 2 tbsp Salt; 700 gm Curd; 1 small bunch chopped Coriander Leaves; 1 small bunch chopped Mint Leaves; 2 tsp Garam Masala; 4 tbsp Ginger garlic paste; 1-2 Lemons for juice; 800-900 ml Oil; 700 gm thinly sliced Onions; 2 tbsp pure Ghee; as needed Birista or Fried Onions; as required Coriander and Mint Leaves chopped; 1/4 cup Dry Saffron Colour infused Milk or; 7-8 Saffron strands soaked in Milk

ZMA @zesty5

#HNV
#cookpadindia
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.
And even though it's a Lamb Biryani or as we say Mutton Biryani, use of meat tenderizer or raw Papaya paste is not at all necessary. Just follow this simple tip for an excellent Biryani.
Marinate it overnight or for about 10-12 hours. Do not freeze. Just refrigerate it well covered. Do not leave it open. That's it.

You will end up with delicious, super incredible luscious Biryani with succulent and juicy meat. I bet you trust on this. I always do this and has no problems or complaints to date whatsoever.

All said and done. Let's check it out.

Enjoy Hyderabadi Cooking with Zeen!

You will end up with delicious, super incredible luscious Biryani with succulent and juicy meat. I bet you trust on this. I always do this and has no problems or complaints to date whatsoever.

All said and done. Let's check it out.

Enjoy Hyderabadi Cooking with Zeen!

ZMA @zesty5

You will end up with delicious, super incredible luscious Biryani with succulent and juicy meat. I bet you trust on this. I always do this and has no problems or complaints to date whatsoever.

All said and done. Let's check it out.

Enjoy Hyderabadi Cooking with Zeen!

You will end up with delicious, super incredible luscious Biryani with succulent and juicy meat. I bet you trust on this. I always do this and has no problems or complaints to date whatsoever.

All said and done. Let's check it out.

Enjoy Hyderabadi Cooking with Zeen!

Saved

Ingredients

1 1/2 hours

7-8 servings

FOR RICE-
1 kgBasmati Rice
2 tbspSalt or to taste
4-5Green Chillies
1 tspCaraway Seeds
1small bunch chopped Coriander Leaves
1/2small bunch chopped Mint Leaves
4-5Green Cardamoms
2-3medium sized Cinnamon sticks
8-10Cloves
FOR THE MARINATION-
1 1/2kgs Lamb Bone-in or Mutton
2-3 tbspRed Chilli powder
1 tspTurmeric powder
2 tbspSalt
700 gmCurd
1small bunch chopped Coriander Leaves
1small bunch chopped Mint Leaves
2 tspGaram Masala
4 tbspGinger garlic paste
1-2Lemons for juice
FOR THE BIRISTA-
800-900 mlOil
700 gmthinly sliced Onions
FOR THE FINAL DUM-
2 tbsppure Ghee
as neededBirista or Fried Onions
as required Coriander and Mint Leaves chopped
1/4 cupDry Saffron Colour infused Milk or
7-8Saffron strands soaked in Milk

Saved

Steps

1 1/2 hours

1

Marinate Mutton with all the masalas except the whole spices. Add the chopped Coriander and Mint Leaves too.
2

Keep enough water to boil for the rice. Soak Rice only until the water starts boiling. As soon as it starts boiling, add the soaked Rice, whole Spices or the Khada Masalas, some chopped Mint and Coriander Leaves to it. Do not over cook it. Cook until 80% done with fluffy and firm Rice. In other words cook it al dente. It's a very important part. So don't miss on that please.
3

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 about half of it.
4

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.
5

Add a generous dollop of Ghee on top (optional) and cover it well either by a wet thick Cotton cloth sealing the corners of the lid or the chapati dough. I always prefer a thick Cotton cloth. The cloth should be dipped in clean drinking water and wrunged until all the water drips. Now wrap the lid of the vessel with this nicely covering the whole lid. Place it on the vessel. Keep the flame for the first 15 minutes on a high and keep rotating the vessel every now and then.
6

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. Don't open the lid immediately. Give it a standing time of at least a few minutes before proceeding with serving it.
7

Serve it piping hot alongside your favourite Raita or Hyderabadi Dahi ki Chutney and Hyderabadi Baghare Baingan or Hyderabadi Mirchi ka Salan. Yum!

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ZMA @zesty5

on March 25, 2022 23:59

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.