Hyderabadi Kacchey Gosht Ki Dum Biryani

Recipe of the week : How to make Hyderabadi Kacchey Gosht Ki Dum Biryani

















Serves (06-08) portions

Ingredient:  Quantities
1.Mutton Biryani Cut   1kg
2.Basmati rice   600g
3.Shahi Jeera   20g
4.Clove  2gm
5.Cinnamon  2gm
6.Green cardamom  2 gm
7.Bay leaf  2gm
8.Brown onion slices  150gm
9.Ginger and garlic paste  100gm
10.Salt  to taste
11.Curd  200gm
12.Ghee  100gm
13.Red chili powder  20gm
14.Lemon Juice   20 g
15.Ginger julienne  10g
16.Green chili  20g
17.Mint leaves  15g
18.Saffron  1g
19.Kewra water  2g
20.Rose water  2g
21.Milk   300ml

22.Raw Papaya Paste  150 gm
23.Coriander leaves  100 gm
24.Coriander Powder  30gm
25.Turmeric Powder  10gm

  Method:
1.Marinate the Mutton with whole spices, add ginger garlic paste raw papaya paste,and salt.
2.Allow the meat to penetrate the spices into the meat fibers for about 60-75 minutes
3. Add the curd, and melted ghee into the marinated mutton.
4.Wash and soak rice for 45 minutes.
5. Bring the water to boil for the rice. Add whole garam masala, salt and lemon juice.
6. Add the salt and only par boil rice and remove.
7. Transfer the marinated Mutton handi on the flame on a Flat Griddle and then add the par-boiled   basmati rice into the handi in layers .
8. Add the mix of Ghee,Saffron and milk on top layer of rice so that it reaches the bottom of the handi.
9. Seal the Handi with a dough lid and place on a high flame to cook the meat and sealing the juices  and simmering the flame  and providing the heat from top as well as bottom-Dum Cooking Method
10. Garnish with golden brown onions, chopped coriander and mint leaves .
11.Serve accompaniment Salan , raita along with Sliced Onion and roasted papads