Hyderabadi Kacchi Gosht ki Biryani

Hyderabadi Kacchi Gosht ki Biryani

Like many biryani dishes, the Hyderabadi variants trace their origins to the Mughal Empire and have strong influences from Persian cuisine. The Nizams frequently threw spectacular banquets and the kitchens in their court were known for preparing and perfecting a wide variety of rich and elaborate dishes, with the Hyderbadi variations of biryani being the most prominent dishes developed during this period. Kacchi Gosht Ki Biryani is prepared by marinating succulently spiced pieces of meat and then soaking them in yoghurt overnight. The meat is then mixed with long-grain basmati rice and slowly cooked with traditional 

clay apparatus.This recipe of the kid lamb marinated overnight, fragrant basmati rice is cooked in a sealed pot

Portion: 10 Preparation time: 2 hours

Ingredients

Lamb foreshank, cut in chunks                      500 gm

Lamb leg boneless, cut in chunks    500 gm

Kashmiri red chilli, powdered     30 gm

Raw papaya paste     20 gm

Salt to taste

Ginger paste     40 gm

Garlic paste     40 gm

Mint leaf chopped     50 gm

Coriander leaf chopped     100 gm

Garam masala powder     10 gm

Green chilli slit     5 gm

Green cardamom     5 gm

Royal cumin (shahi jeera)     5 gm

Cloves     5 gm

Cinnamon stick     2 gm

Ghee     150 gm

Rose water     5 ml

Kewra water    5 ml 

Fried onion     200 gm

Yogurt     500 gm

Saffron     2 gm

Gram salt     to taste

Long-grain basmati rice     800 gm

Method

Marinate lamb chunks and shanks with ginger, garlic paste, raw papaya paste, salt and kashmiri red chilli powder. 

Keep it aside for a minimum of 6 hours.

Meanwhile, mix garam masala powder, chopped mint, chopped coriander, green chilly, spices, fried onion and curd (keep some chopped herbs and fried onions for garnish).

Add this mixture to the meat, mix well and keep for another 30 minutes. Place the meat in a thick-bottomed copper container.

Heat 4-5 litres water in a large container, add whole spices and salt. Then add 100 gm of ghee.

Boil rice until it is half cooked. Using a colander, drain the water from half-cooked rice and layer over the meat.

Top with herbs, fried onion, saffron dissolved in water, kewra water, rose water and ghee. Seal the pot using a tight lid; you could use dough to stick the lid to the container. Place over a wood-fired burner (alternatively, you can place a round griddle over a high-pressure burner and use it to place the copper container) and cook under ‘dum’ for over 1 hour. Keep the biryani for a further 30 minutes. Turn off the fire before serving it. 

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