Kacchi Biryani Recipe

From Biryanis & Pulaos Section




Kacchi Biryani Dish

Ingredients:

  • 500 gms Basmati rice washed and drained
  • 1 kg mutton cut into 2” pieces
  • 1 tbsp adrak-lasan paste
  • 5 big onions, sliced fine and fried till crisp (Birista)
  • 2 tbsp red chilli powder
  • 1 tsp haldi
  • 2” piece raw papaya made into paste
  • 1 ½ cups beaten curd
  • 2 pinches saffron, dissolved in warm milk
Powder the following masala:
  • 4 pieces dalchini
  • 2 masala elaichi
  • 6 green elaichi
  • 6 lawang
  • 2 tej patta
  • 1 tsp kalimiri
  • 1 tsp shahijeera
Whole masala for the rice:
  • 1 masala elaichi
  • 2 pieces dalchini
  • 2 green elaichi
  • 3 lavang
  • 5 tbsp ghee or refined oil
  • A handful of chopped pudina and kothmir
  • Salt to taste

Method:

To the mutton add the beaten curd, adrak lasan paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.

Heat water (2 ½ times more than the rice).

As soon as it boils, add the whole masala, rice and salt to taste.

Cook the rice till ¾ done and then drain in a colander.

Remove the whole masala. Melt the ghee and set aside.

To Assemble:

Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.

Sprinkle the remaining ghee, colouring or saffron milk and lemon juice.

Cover and seal the dekchi with atta paste. Place over high heat for 20 to 25 minutes.

Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.

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