Tender, marinated mutton and fragrant basmati rice are layered and slow-cooked to perfection in this iconic Hyderabadi dum biryani. A true feast for the senses, where the meat cooks with the rice.
Prep45 min
Cook70 min
Soak30 min
Servings4
Serving size: 1 serving
959cal
63gprotein
99gcarbs
Ingredients
750 g Mutton (Bone-in, biryani cut pieces)
400 g Basmati Rice (Long grain)
450 g Onion (Thinly sliced for birista)
500 ml Oil (For deep frying onions)
250 g Curd (Full-fat, whisked until smooth)
2 tbsp Ginger Garlic Paste
1 tbsp Raw Papaya Paste (Acts as a meat tenderizer)
4 pc Green Chili (Slit lengthwise)
2 tsp Red Chili Powder (Adjust to your spice preference)
A creamy, tangy, and mildly spicy curry from Hyderabad featuring large green chilies in a rich peanut, sesame, and coconut gravy. The perfect accompaniment for a flavorful biryani.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
About Kachay Gosht ki Biryani, Mirchi ka Salan and Cucumber Raita
Aromatic, perfectly spiced Kachay Gosht ki Biryani. A soul-satisfying, energy-giving meal with raita!
This hyderabadi dish is perfect for dinner. With 1387.46 calories and 73.66000000000001g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
0.5 tsp Turmeric Powder
1 tsp Garam Masala
0.5 cup Mint Leaves (Chopped)
0.5 cup Coriander Leaves (Chopped)
2 tbsp Lemon Juice
1 pinch Saffron (A few strands)
60 ml Milk (Warm)
3 tbsp Ghee
1 tsp Shah Jeera
2 pc Bay Leaf
4 pc Green Cardamom
4 pc Cloves
1 inch Cinnamon Stick
1.5 tsp Salt (For marinade)
10 cup Water (For boiling rice)
120 g Atta (For sealing the pot (not consumed))
Instructions
1
Prepare Fried Onions (Birista) & Saffron Milk
Heat oil in a deep pan over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 15-20 minutes until they are deep golden brown and crisp. Be careful not to burn them.
Remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil. Once cool, crush half of the onions lightly with your hands. Set aside.
In a small bowl, soak the saffron strands in 60ml of warm milk. Set aside.
2
Marinate the Mutton
In a large bowl or the heavy-bottomed pot you will cook in, combine the mutton pieces, ginger garlic paste, raw papaya paste, whisked curd, red chili powder, turmeric powder, and 1.5 tsp of salt.
Add the crushed fried onions, half of the chopped mint leaves, half of the coriander leaves, slit green chilies, and lemon juice.
Mix everything thoroughly to ensure the mutton is well-coated. Cover and marinate in the refrigerator for at least 4-6 hours, or preferably overnight for the most tender meat.
3
Par-boil the Rice
Wash the basmati rice thoroughly and soak it in water for 30 minutes. Drain completely.
In a large pot, bring 10 cups of water to a vigorous boil. Add 2 tbsp salt, shah jeera, bay leaf, green cardamoms, cloves, and the cinnamon stick.
Add the drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. To check, a grain should break easily when pressed, but still have a firm, raw core.
Immediately drain the rice in a colander and let it stand for a minute to remove all excess water.
4
Layer the Biryani
If you marinated the mutton in a separate bowl, transfer it to a heavy-bottomed pot (handi) and spread it in an even layer.
Sprinkle the remaining half of the mint and coriander leaves over the mutton.
Gently spread the par-cooked rice evenly over the mutton layer, creating a uniform blanket.
Top the rice with the remaining whole fried onions, garam masala powder, and ghee. Drizzle the saffron-infused milk all over the rice.
5
Seal and Cook on 'Dum'
To seal the pot, make a firm dough using the atta and a little water. Roll it into a long rope and press it firmly along the rim of the pot. Place the lid on top and press down to create an airtight seal.
Place the sealed pot on the stove over high heat for the first 5-7 minutes. This helps build up steam quickly inside.
Then, reduce the heat to the absolute lowest setting. For better heat distribution and to prevent burning, place a flat tawa (griddle) under the pot.
Let the biryani cook on this low heat ('dum') for 40-45 minutes. The mutton will cook in its own juices and the steam generated inside.
6
Rest and Serve
Turn off the heat and let the pot rest, unopened, for at least 15-20 minutes. This step is crucial as it allows the flavors to meld and the rice to finish cooking.
Carefully break the dough seal and open the lid. Be cautious of the hot steam that will escape.
Use a flat spatula or fork to gently fluff the rice from the sides, mixing the top layer of rice with the mutton at the bottom.
Serve the hot and aromatic Kachay Gosht ki Biryani immediately with a side of Mirchi ka Salan or Raita.
339cal
6gprotein
21gcarbs
28gfat
Ingredients
200 g Bhavnagri Chilies (About 8-10 large, less spicy chilies. Banana peppers also work well.)
0.25 cup Peanuts (Raw and unsalted)
2 tbsp Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
1 pcs Onion (Medium-sized, thinly sliced)
5 tbsp Vegetable Oil (Divided)
1 tsp Mustard Seeds
0.25 tsp Fenugreek Seeds
0.5 tsp Nigella Seeds
12 pcs Curry Leaves
1 tbsp Ginger-Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (For color and mild heat)
2 tbsp Tamarind Paste (Or soak a lemon-sized ball of tamarind in 1/2 cup hot water and extract the pulp)
1 tsp Jaggery (Grated, or use brown sugar)
1.5 tsp Salt (Adjust to taste)
2 cup Water (Warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare and Fry the Chilies
Wash the green chilies and pat them dry. Make a lengthwise slit on one side, keeping the stem intact. Optionally, remove the seeds for less heat.
Heat 2 tbsp of oil in a wide pan over medium heat. Carefully place the chilies in the pan and shallow-fry for 3-4 minutes, turning occasionally, until they develop light blisters on the skin.
Remove the fried chilies from the pan and set them aside.
2
Roast the Masala Ingredients
In the same pan (no need to add more oil), dry roast the peanuts on low heat until aromatic and lightly browned. Transfer to a plate.
Next, add the sesame seeds and roast for 1-2 minutes until they start to pop. Add them to the plate with the peanuts.
Add the desiccated coconut and roast for about 1 minute until it turns light golden brown. Transfer to the plate.
Finally, roast the coriander and cumin seeds together for 30-40 seconds until fragrant. Add them to the plate and let all roasted ingredients cool completely.
3
Sauté Onions and Grind the Paste
In the same pan, add 1 tbsp of oil. Sauté the sliced onions over medium heat for 5-7 minutes until they turn soft and golden brown.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Let the onions cool slightly. Transfer the cooled roasted ingredients and the sautéed onions to a grinder jar.
Grind to a smooth, thick paste, adding a few tablespoons of water as needed to facilitate grinding.
4
Cook the Curry Base
Heat the remaining 2 tbsp of oil in the pan over medium heat.
Add the mustard seeds and let them splutter. Then add the fenugreek seeds, nigella seeds, and curry leaves. Sauté for 30 seconds.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the ground masala paste. Sauté on low-medium heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken, and oil will start to separate from the sides.
Stir in the turmeric powder and Kashmiri red chili powder. Cook for another minute.
5
Simmer the Salan
Add the tamarind paste, grated jaggery, and salt. Mix well to combine.
Slowly pour in 2 cups of warm water, stirring continuously to create a smooth, lump-free gravy.
Bring the gravy to a gentle boil. Carefully place the fried green chilies into the gravy.
Reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. The gravy will thicken, and you'll see a layer of oil floating on top, which indicates it's cooked perfectly.
6
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the salan rest for at least 10 minutes before serving. Serve hot with Hyderabadi biryani, pulao, or plain steamed rice.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
