Hyderabadi Mutton Biryani | Kachi Biryani | Restaurant Style mutton dum biryani

If the world thinks India is known for its spices, I'd say is best known for its Biryani and one of those famous Biryani would be the Hyderabadi Biryani. The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani

This was the main dish for our guests last weekend and they simply enjoyed it. I did pair it with Mirchi ka Salan :P recipe to be posted shortly. I was super busy cooking that I almost forgot to click pictures and had to take clicks of the left over rice :(, but I am glad I did. I have always grown up eating amma's special chicken biryani and sometimes we do want something different but still end up totally satisfied after a super biryani attack. Well if you are like me wanting a change of your usual Biryani routine this one is a must try. 

Serves ~ 5
Cooking time - 35 mins 

Ingredients 

Whole garam masala - bay leaf, green & black cardamom, cloves, cinnamon stick (1 each)
Shahi Jeera/ black cumin - 1 tbsp
Basmathi Rice - 4 cups 
Water (to boil rice) - 8 cups

Green chilli- 4-5 chopped
Coriander chopped - handful
Fried onions - 1 cup
Saffron - few strands / 2 drops orange food color
Milk / warm water - 1 tbsp (to dissolve saffron/ color)
Ghee - 2 tbsp
Fried cashew - garnishing (optional)


To Marinate- (4 hours/overnight)

Lamb / Goat - 1 kg (I used baby lamb, shoulder) *check notes below
Green chilli- 4-5 chopped
Coriander chopped - handful
Mint chopped - handful
Coriander powder - 2 tbsp
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Fried onion - handful
Crushed pepper - 1/2 tsp
Whole garam masala - bay leaf, green & black cardamom, cloves, cinnamon stick (2 each)
Lime juice - 1 tbsp
Oil (refined) - 2 tbsp
Black cumin/ shahi jeer - 1 tsp
Curd/ Yogurt - 1 1/2 cup
Salt - as per need

Steps in brief

Step 1
The rice is first cooked in a separate pot and taken at two stages - one at 40% of cooked stage and other at 50% of cooked stage. 
Step 2
Later the meat is added at the bottom of a wide and tall pan, topped with  coriander, mint, fried onions and the 40% rice. 
Step 3
And again topped with coriander mint , fried onions and the remaining 50% rice. 
Step 4
Later garnished with coriander mint fried onions and the saffron milk. Covering with a tight lid and let it cook in a medium/ low flame 

Method

• In a wok first add oil and fry the onions (3 whole sliced vertically) in 3-4 batches until golden brown and crisp. Take care to fry them in medium-high flame. And using a slotted spoon drain the excess oil and set on kitchen towel, set aside. You can also use store bought fried onions
• Clean and wash the meat in cold running water 5-6 times and set aside draining the excess water. In a deep bowl, add all the ingredients mentioned in marinade and mix well. Now add the lamb pieces to this and mix well until well combined. Cover with clingfilm and refrigerate for minimum 4 hrs or overnight
• In a deep pan/ cooker, first add the water and the whole spices with little ghee/ oil and enough salt very important,(***see notes) bring to a boil and washed basmati rice. Cook in medium flame and check the rice frequently, once you see it getting cooked to 40% & take half of the rice in one bowl. Check the remaining rice and in another 1 minute take the 50% cooked rice in another bowl
• In a wide non stick pan add the marinated lamb/meat on the bottom and layer it with mint, coriander  fried onions and the 40% cooked rice. To this again layer with mint, coriander, fried onions and the 50% cooked rice. Top it with the remaining mint, coriander and fried onions and pour the saffron milk/ colored water and remaining ghee. Close the lid tight. 
• Bring the heat to high for 5-6 minutes and reduce to medium and keep a dosa tawa/ skillet (***see notes) below the pot and let it cook for 30-40 minutes until you see the rice is fully cooked on top, Check the meat if its cooked if yes then mix the rice and serve hot

Cooks Wisdom

• Incase our lid is not tight enough make a dough with wheat flour and water and place on the rim of the pan and cover with the lid (optional)
• You can use any meat of your choice chicken, lamb, goat
• Use good quality basmati rice and ghee
• I did not use meat tenderizer it totally upto you
• It is very very important to add salt when rice is boiling, if you miss it then your briyani would not result good.
• Keeping the pan on the dosa tawa avoids the meat from getting burnt at the bottom, so make sure this is done 

For my other Biryani Recipes, click below

Amma's Chicken Biryani
Fish Biryani