December 24, 2016

Kachi Style Mutton Dum Biriyani | Kachi Gosht Biriyani | Indian Popular Biriyani Recipes | Hyderabadi Cuisine

Biryani is the which makes most of the people hungry.I have posted lots of chicken biryani recipes but not mutton versions.So,here Iam sharing kachi style mutton biryani which is hyderabadi popular..KACHI Biryani means where meat is marinated and adjusted in vessel.
Later cooked on flame by layering rice and herbs.Cooking biriyani is an art i feel which you need concentrate and should be patience.Marinating mutton over night and soaking rice minimum half an hour are the must steps to follow for the best biryani.I have given step wise pictures which helps you to try..Do give a try and share how it turned out..
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CATEGORY- Mutton | Biryani | Rice | Lunch | Sunday Lunch | Nonveg
COOKING TIME-50 MINUTES
WHAT YOU NEED
Mutton with bone- 1/2 kg
Basmati rice - 500 grams/1 cup
Bay leaf - 3 n
Shahi jeera - 1 tsp

cinnamon stick,-1 inch
cloves-3
cardamom pods-2
Deep fried brown onions -1/2 cup (I skipped)
Red chilly powder -1 tbsp
Coriander powder -1 tsp
Cumin powder -1 tsp

Garam masala-1 tsp
Ginger garlic paste -1 tbs
Salt-to taste
Turmeric powder-1/2 tea spoon
Onion-1 big

Coriander chopped -1 cup leaves
Mint chopped-1 cup leaves
Green chilly 5 n (optional)
Oil-2-3 table spoons

Lime juice 2 tbsp
To Cook Rice You Need
Bay leaf - 3 n
Shahi jeera - 1 tsp

cinnamon stick,-1 inch
cloves-3

green cardamom pods-2
HOW TO COOK
Wash and marinate mutton with all the spice powders..With red chilly powder,turmeric,salt,coriander powder,cumin powder,garam masala,curd, ginger garlic paste (GGP) mix well and rest it for over night or minimum 1 hour.
Now Heat a thick bottomed vessel with oil,add add shahi jeera, bay leaf,cinnamon stick,cloves,cardamom pods,add sliced onions, cook for 5 minutes in medium flame.Add mutton pieces then add chopped mint leaves,coriander leaves and mix it well.
Mean while heat water in a vessel and let it come to a boil add oil, salt,whole garam masala ingrdients and add basmati rice (soak the rice 1 hour) cook the rice till 80 %.. Spread this rice on mutton.Now turn on heat and cook for 30 minutes in low flame.Spread deep fried onions, chopped mint leaves,coriander leaves add dissolved saffron strands in milk  then add ghee (optional) and put the lid tightly.
Then heat tawa put this biryani vessel on bowl, and cook fro 15 minutes..After cooking on dum method switch off the flame. After 30 minutes,serve biryani with any gravy,onion slices,green chilly and lemon wedge.


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