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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.
For 4 servings
Prepare Fried Onions (Birista) & Saffron Milk
Marinate the Mutton
Par-boil the Rice
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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.
This hyderabadi recipe takes 115 minutes to prepare and yields 4 servings. At 958.64 calories per serving with 62.89g of protein, it's a advanced recipe perfect for lunch or dinner.
Layer the Biryani
Seal and Cook on 'Dum'
Rest and Serve
Replace mutton with bone-in chicken pieces. Reduce the marination time to 2-3 hours and the dum cooking time to 25-30 minutes.
For a vegetarian version, replace mutton with a mix of sturdy vegetables like potatoes, carrots, cauliflower, and green beans. Marinate the vegetables for at least 1 hour and reduce the dum cooking time to 20-25 minutes.
Increase the amount of green chilies and red chili powder, or add a teaspoon of black pepper powder to the marinade for extra heat.
Mutton is an excellent source of high-quality protein, which is essential for muscle building, repair, and overall body function.
The basmati rice provides complex carbohydrates, which are the body's primary source of energy, keeping you fueled for hours.
Red meat like mutton is a significant source of heme iron, which is easily absorbed by the body and helps prevent anemia and improve energy levels.
Spices like turmeric, ginger, and garlic are known for their anti-inflammatory and antioxidant properties that contribute to overall well-being.
'Kachay Gosht' translates to 'raw meat'. In this biryani style, the raw, marinated meat is layered at the bottom of the pot and cooked together with the partially cooked rice using the 'dum' (steam cooking) method, allowing the meat to cook in its own juices.
This can happen for a few reasons: the meat pieces were too large, the marination time was too short, the meat tenderizer (papaya paste) was omitted or not effective, or the 'dum' seal was not airtight, allowing steam to escape. Ensure a very tight seal and marinate overnight for best results.
Yes, but it is highly recommended for tenderizing the mutton. If you can't find it, you can use a commercial meat tenderizer powder or marinate the mutton for a longer period (at least 12-24 hours) to help soften it.
It is a rich and calorie-dense dish, best enjoyed on special occasions. It's a good source of protein from the mutton and carbohydrates from the rice. However, it is also high in fat due to the use of ghee and oil. Portion control is key to enjoying it as part of a balanced diet.
A typical serving of approximately 575g contains around 800-950 calories. The exact number can vary based on the fat content of the mutton and the amount of ghee and oil used in the preparation.
While a heavy-bottomed pot is traditional, you can adapt it for a pressure cooker. After layering, close the lid without the whistle (weight). Cook on high for 5 minutes, then on the lowest heat for 30-35 minutes. Let it rest for 15 minutes before opening.