Hydrabadi Kacchi Mutton Dum Biryani.

Cooking Time- 1 and 1/2 hours.

Serving- 7-8 persons

Ingredients:

For Rice

1 kg bashmati rice

2 tablespoon salt

4-5 green chillies

1 teaspoon caraway leaves

1 small bunch chopped coriander leaves

1/2 small bunch chopped mint leaves

4-5 green cardamoms

2-3 medium sized cinamon sticks

8-10 cloves

For The Marination

1 and 1/2 kgs lamb bone in or Mutton

2- 3 tablespoon red chili powder

1 teaspoon turmeric powder

2 tablespoon salt

700 gm curd

1 small bunch chopped coriander leaves

1 small bunch chopped mint leaves

2 tablespoon Garam Masala

4 tablespoon ginger garlic paste

1-2 lemon for juice

For The Brista

800- 900 ml oil

700 gm thinly sliced onions

For The Final Dum

2 tablespoon pure Ghee

As needed Brista or Fried onions

As required coriander and mint leaves chopped

1/2 cup dry safron colour infused milk or

7-8 saffron strands soaked in milk.

Cooking Instructions:

Step- 1

Marinate Mutton with all the masalas except the whole spices. Add the chopped coriandar and mint leaves too.

Step- 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 some chopped mint and coriander leaves to it. Do not over cook it. Cook until 80% done with fluffy and firm rice. It is very important.

Step-3

Deep fry the sliced onions, after 5 minutes crush them with your hands and add to the marinated rice. Let the oil cool down then add it to the marinated meat, as well. Add only as much as required about half of it.

Step-4

Now comes to 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.

Step-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 chpati dough. 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.

Step-6

After 15 minutes, lower the flame and let it simmer for about 20-30 minutes. Turn off the gas and let the biryani sit for sometimes. Don't open the lid immediately. Give it a standing time of at least a few minutes before proceeding with serving it.

Step-7

Serve it piping hot alongside your favourite raita or the hyderbadi dohi ka chutney and hyderbadi mirchi ka salan, yum!

You can also get, chicken Biryani Recipe in this site.

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