Recipe: Appetizing Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani

Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani.

You can have Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani using 19 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani

1. Prepare 1 kg of Mutton cut and diced into medium cubes.
2. It's 1 tbsp of Ginger-garlic paste.
3. You need 1/2 tsp of Turmeric powder.
4. Prepare 1 cup of Curd/yogurt.
5. You need 2 tsp of Lemon juice.
6. It's 2 tsp of Red chilli powder.
7. You need 2 of Green chillies finely chopped.
8. It's 1 tsp of Garam masala.
9. Prepare 2 of Onion thinly sliced.
10. Prepare 2 of Bay leaves.
11. It's 1 strand of Mace.
12. You need 2-3 of Cardamon.
13. You need 1/4 tsp of Saffron.
14. Prepare 3 tbsp of Milk.
15. You need 3 tbsp of Ghee.
16. It's 1 bunch of Coriander leaves finely chopped.
17. It's 1 tbsp of Mint leaves finely chopped.
18. It's 2 cups of All purpose flour/maida/wheat flour.
19. You need To taste of Salt.

Kachche Gosht Ki Biryani / Hyderabadi Mutton Dum Biryani step by step

1. Clean the mutton under cold running water. Marinate the mutton pieces with garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd overnight or for 4 hours so that the spices are absorbed by the meat..
2. Boil rice with some water and salt till it is half done. In a wide bottomed pan, add ghee. Add bay leaves, mace, and cardamom and fry for a minute. Add the thinly sliced onions and sauté until golden brown. Add ginger-garlic paste & green chillies and fry until the raw smell goes away. Add marinated mutton at the bottom and top it with half cooked rice..
3. Add chopped mint & coriander leaves, and top it up with fried onions. Mix saffron in warm milk and sprinkle it to the rice-mutton mixture. This gives a soft texture and flavour. Pour the remaining ghee evenly on top of the rice..
4. Make a dough of maida/atta. Place it around the rim of the pan. Cover & seal the pan lightly with kneaded flour. Place this pan over a hot griddle/tawa and cook on high flame till the steam comes out. Reduce flame and cook on low heat for an hour. Serve hot with raita and pickle..