Telangana

Hyderabadi mutton biryani

Name: Hyderabadi mutton biryani
Prep time: 4 h
Cook time: 2 h 30 min
Total time: 6 h 30 min
Yield: 6 servings
Cuisine: Hyderabadi
Ingredients: 2 1/2 cups basmati rice; 750 g curry cut, from a young goat mutton (goat meat); 1 cup thick curd (plain yogurt, natural yoghurt); 4 large thinly sliced onion; Cooking oil (vegetable oil), for frying onions, about 5 tbsp absorbed; 3 tbsp ginger garlic paste; 6 slit green chilli; 1 tbsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 2 1/2 tsp garam masala; 1 cup mint leaves; 1 cup coriander leaves (cilantro); 1 lemon lemon juice; Whole spices, shahi jeera, cinnamon, cloves, cardamom, bay leaves; 4 tbsp ghee; a big pinch saffron; 3 tbsp warm milk; Water, for boiling rice; Salt, to taste

Raw marinated mutton and part cooked rice, sealed and slow cooked together. The kacchi legend.

150 minTime

35 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 150 minutes come after.

Kacchi gosht ki biryani2 chapters · 1 min read

Make it your way

Grandma's wayKacchi style: raw mutton and rice cooked together on dum.

The original

709kcalsame

35 gproteinsame

4 gfibresame

150minutessame

Hyderabadi kacchi biryani.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2½ cups

Mutton (goat meat)750 g, curry cut, from a young goat

Curd (plain yogurt, natural yoghurt)1 cup, thick

Onion4 large, thinly sliced

Cooking oil (vegetable oil)for frying onions, about 5 tbsp absorbed

Ginger garlic paste3 tbsp

Green chilli6, slit

Red chilli powder (indian red chili powder)1 tbsp

Turmeric (ground turmeric)½ tsp

Garam masala2½ tsp

Mint leaves1 cup

Coriander leaves (cilantro)1 cup

Lemon juice1 lemon

Whole spicesshahi jeera, cinnamon, cloves, cardamom, bay leaves

Ghee4 tbsp

Saffrona big pinch

Milk3 tbsp, warm

Waterfor boiling rice

Saltto taste

Method

5 steps

1Fry onions in oil until deep golden brown and crisp. Drain and crush half.
2Marinate mutton with curd, ginger garlic paste, chilli, turmeric, garam masala, green chillies, half the mint and coriander, crushed onions, lemon, 2 tbsp ghee and salt for at least 4 hours.
3Spread the marinated mutton in a heavy, wide pot. Boil soaked rice in heavily salted water with whole spices until 70 percent cooked. Drain and layer over the mutton.
4Top with remaining mint, coriander, fried onions, saffron milk and ghee. Seal the lid with dough or foil.
5Cook on high 10 minutes, then on the lowest heat on a tawa for 50 minutes. Rest 10 minutes before opening.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Telangana

Hyderabadi mutton biryani

Raw marinated mutton and part cooked rice, sealed and slow cooked together. The kacchi legend.

150 minTime

35 gProtein each

mediumSpice

4hPlan ahead. Soak for 4 hours first; the 150 minutes come after.

Kacchi gosht ki biryani2 chapters · 1 min read

Make it your way

Grandma's wayKacchi style: raw mutton and rice cooked together on dum.

The original

709kcalsame

35 gproteinsame

4 gfibresame

150minutessame

Hyderabadi kacchi biryani.

Per serving, worked out from the ingredient table.

Ingredients

Basmati rice2½ cups

Mutton (goat meat)750 g, curry cut, from a young goat

Curd (plain yogurt, natural yoghurt)1 cup, thick

Onion4 large, thinly sliced

Cooking oil (vegetable oil)for frying onions, about 5 tbsp absorbed

Ginger garlic paste3 tbsp

Green chilli6, slit

Red chilli powder (indian red chili powder)1 tbsp

Turmeric (ground turmeric)½ tsp

Garam masala2½ tsp

Mint leaves1 cup

Coriander leaves (cilantro)1 cup

Lemon juice1 lemon

Whole spicesshahi jeera, cinnamon, cloves, cardamom, bay leaves

Ghee4 tbsp

Saffrona big pinch

Milk3 tbsp, warm

Waterfor boiling rice

Saltto taste

Method

5 steps

1Fry onions in oil until deep golden brown and crisp. Drain and crush half.
2Marinate mutton with curd, ginger garlic paste, chilli, turmeric, garam masala, green chillies, half the mint and coriander, crushed onions, lemon, 2 tbsp ghee and salt for at least 4 hours.
3Spread the marinated mutton in a heavy, wide pot. Boil soaked rice in heavily salted water with whole spices until 70 percent cooked. Drain and layer over the mutton.
4Top with remaining mint, coriander, fried onions, saffron milk and ghee. Seal the lid with dough or foil.
5Cook on high 10 minutes, then on the lowest heat on a tawa for 50 minutes. Rest 10 minutes before opening.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Hyderabadi mutton biryani

Make it your way

Ingredients

Method

Hyderabadi mutton biryani

Make it your way

Ingredients

Method

Make it a meal