Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani

Name: Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani
Cuisine: Indian
Ingredients: 1 kg Mutton cut and diced into medium cubes; 1 tbsp Ginger-garlic paste; 1/2 tsp Turmeric powder; 1 cup Curd/yogurt; 2 tsp Lemon juice; 2 tsp Red chilli powder; 2 Green chillies finely chopped; 1 tsp Garam masala; 2 Onion thinly sliced; 2 Bay leaves; 1 strand Mace; 2-3 Cardamon; 1/4 tsp Saffron; 3 tbsp Milk; 3 tbsp Ghee; 1 bunch Coriander leaves finely chopped; 1 tbsp Mint leaves finely chopped; 2 cups All purpose flour/maida/wheat flour; To taste Salt

Little Hearts @cook_7834303

Biryani is all about spices, flavor, and a mix of many ingredients. Kachche Gosht Ki Biryani or Hyderabadi Mutton Dum Biryani is a special rice delicacy which is spicy, fragrant, and a colourful variant of biryani. The traditional style of making this biryani is by cooking the spiced raw meat covered with rice and kept on dum or under pressure until cooked well.

Little Hearts @cook_7834303

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Ingredients

1 kgMutton cut and diced into medium cubes
1 tbspGinger-garlic paste
1/2 tspTurmeric powder
1 cupCurd/yogurt
2 tspLemon juice
2 tspRed chilli powder
2Green chillies finely chopped
1 tspGaram masala
2Onion thinly sliced
2Bay leaves
1 strandMace
2-3Cardamon
1/4 tspSaffron
3 tbspMilk
3 tbspGhee
1 bunchCoriander leaves finely chopped
1 tbspMint leaves finely chopped
2 cupsAll purpose flour/maida/wheat flour
To tasteSalt

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Steps

1

Clean the mutton under cold running water. Marinate the mutton pieces with garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd overnight or for 4 hours so that the spices are absorbed by the meat.
2

Boil rice with some water and salt till it is half done. In a wide bottomed pan, add ghee. Add bay leaves, mace, and cardamom and fry for a minute. Add the thinly sliced onions and sauté until golden brown. Add ginger-garlic paste & green chillies and fry until the raw smell goes away. Add marinated mutton at the bottom and top it with half cooked rice.
3

Add chopped mint & coriander leaves, and top it up with fried onions. Mix saffron in warm milk and sprinkle it to the rice-mutton mixture. This gives a soft texture and flavour. Pour the remaining ghee evenly on top of the rice.
4

Make a dough of maida/atta. Place it around the rim of the pan. Cover & seal the pan lightly with kneaded flour. Place this pan over a hot griddle/tawa and cook on high flame till the steam comes out. Reduce flame and cook on low heat for an hour. Serve hot with raita and pickle.