Kachchi gosht ki Biryani / Hyderabadi Mutton Dum Biryani

Hyderabadi Biryani (Telugu: హైదరాబాది బిర్యాని, Urdu: حیدرآبادی بریانی) is a Hyderabadi biryani dish made with basmati rice and goat meat. Popular variations use chicken instead of goat.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.

Kachchi gosht ki biryani

 The Kachchi gosht ki biryani is prepared with meat marinated with spices overnight and again soaked in yogurt before cooking. The meat is sandwiched between layers of fragrant long-grained basmati rice, and is cooked on dum (steaming over coals), after sealing the handi (vessel) with a layer of dough. This is a challenging process as it requires meticulous attention to time and temperature to avoid over- or under-cooking the meat.

Ingredients

• 4 cups (1/2 kg) Long grain Basmati rice
• 1 tablespoon papaya paste(Meat tenderizer)
• 2 lbs (about 1 kg) Lamb\Mutton cut in medium pieces,most of the white fat trimmed.
• 1 tablespoon Ginger garlic paste(use fresh minced for best taste)
• 1 1/2 cup Thick Yogurt or Greek yogurt(low fat)
• 1 tablespoon fresh Ground spices cloves, cinnamon ,coriander seeds and cumin seeds
• 1 cup fresh cilantro(coriander) and mint,coarsely chopped
• 2 medium Onions,thinly sliced
• 1 lime,juiced
• 3-4 whole green chillies(optional)
• 1 teaspoon hot chilli powder
• 1 teaspoon turmeric
• 3 teaspoon salt
• pinch of saffron dissolved in 2 tablespoon warm milk
• 3 tablespoon Extra Virgin Olive Oil or canola oil
• 1 tablespoon Puree ghee
• For the optional Vegetable layer : Saute vegetables like french beans,carrots and cauliflower with some salt and spices.

Method

• Marinate Meat
• Clean the meat of any excess white fat. Run through some cold water and pat dry. Marinate cleaned meat with yogurt and other spices for 3-4 hours(or overnight).If keeping overnight,get out of the fridge(thaw) for about 2 hours before cooking.
• Fry Onion and Partially Cook the Rice
• Rinse the rice in cold water 3-4 times and soak rice for 15 minutes. In a large heavy bottom skillet heat the oil and add onions and pinch of salt. Saute until golden brown ,strain and set aside.
• In the same skillet add about 8 cups of water along with whole spices(cinnamon and cloves) and salt and bring to a boil.Drain all the water from soaked rice and carefully add to the boiling water. Let cook while occasionally stirring and partially covered with the lid. Cook until its half cooked with bite to it(al-dente).
• Layer and Slow cook the raw meat and rice
• While rice is cooking gather all the ingredients(the marinating meat,fried onions,chopped herbs,lime juice and saffron milk) to make the layers promptly while the rice is hot.
• When rice is half cooked,drain all the water using a colander.Return the skillet to the stove on medium high heat.Lay the all of the marinated meat evenly on the bottom.
• Sprinkle half of the fried onions,lime juice and the herbs all over.Now spread half of the partially cooked rice,then make a layer of sauteed vegetables over the rice and spread the rest of the rice over the vegetable layer.The sprinkle the saffron milk all over along with the remaining lime juice,fried onions and herbs.Finally the pour the ghee all over.
• Cover and seal using the prepared dough.Cook on medium high heat for 25 minutes then reduce to medium heat and cook for another 25 minutes.Let rest for 30 minutes before removing the seal and mixing the layers of rice ,vegetables and meat.