A legend from the kitchens of the Nizam of Hyderabad, the kachche gosht ki biryani, also known as the Hyderabadi mutton biryani or is a spicey, fragrant and colourful variant ofbiryani in India. The traditional style of making the biryani by cooking the raw meat with spices for couple of minutes and then covered with rice and kept on dum until done.
Preparation time: 30 mins
Cooking time: 45 mins
Marinade mutton in spices overnight
Basmati rice: 500gm
Cumin (jeera): 1 tsp
Whole garam masala: 2 tbsp
Garam masala powder: 2 tsp
Boiled egg for decoration (optional): 2
Rose water (optional): 1 tbsp
Garlic-ginger paste: 2 tbsp
Golden-fried sliced onions: 2 cups
Mint leaves: 1 bunch
Curd: 2 cups
Cashew nuts (optional): 50gm
Turmeric powder: 1 pinch
Saffron: 1 pinch
Coriander leaves: 1 bunch
Salt: As per taste
Kashmiri red chilli powder: 1 tbsp
Oil: 5 tbsp
The Marinade -- Wash mutton (I prefer the raan or hind leg of a goat, for biryani). Pat dry and add garam masala, salt, ginger-garlic paste, red chilli paste, and two cups of curd. Put it in a clean film pastic bag and keep it in the refrigerator to marinade overnight.
-First boil the water, add oil, salt and half-cook the rice.
-Next fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and rest keep aside.
-Now in a handi (deep pan) add the marinated mutton in the bottom and top it of with half cooked rice, add mint leaves, coriander leaves and top it up fried onions. In a separate bowl, add some warm milk to soak saffron. Once the milk soaks the colour of the saffron, add it to the handi.
-Cover the handi or pan with a airtight lid or add sticky dough to the edges and cover it with a lid. Cook for 45 min.
-Add rose water and garnish with sliced boiled eggs.
-Serve hot with raita and mirchi ka salan.