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We hope you got insight from reading it, now let’s go back to kachche gosht ki biryani / hyderabadi mutton dum biryani recipe. To cook kachche gosht ki biryani / hyderabadi mutton dum biryani you only need 19 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani:
- Provide 1 kg Mutton cut and diced into medium cubes
- Get 1 tbsp Ginger-garlic paste
- Prepare 1/2 tsp Turmeric powder
- You need 1 cup Curd/yogurt
- You need 2 tsp Lemon juice
- Use 2 tsp Red chilli powder
- You need 2 Green chillies finely chopped
- Prepare 1 tsp Garam masala
- Get 2 Onion thinly sliced
- Provide 2 Bay leaves
- Provide 1 strand Mace
- Use 2-3 Cardamon
- Prepare 1/4 tsp Saffron
- Use 3 tbsp Milk
- You need 3 tbsp Ghee
- You need 1 bunch Coriander leaves finely chopped
- Get 1 tbsp Mint leaves finely chopped
- Get 2 cups All purpose flour/maida/wheat flour
- You need To taste Salt
Steps to make Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani:
- 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.
- 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.
- 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.
- 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.
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