Hyderabadi Mutton Biryani (kachchi Yaqni)

As'Salamualaikum Wa'Rahmatullahi Wa'Barakatuhu!!

Hyderabadi Mutton Biryani.... call it dum ki biryani or kachche yaqni ki biryani is a staple food of Hyderabad, as no occasion is done without this. According to Google is believed to be originated in the kitchens of Nizams. The Kachchi biryani is prepared with meat marinated with spices overnight and then soaked in yoghurt before cooking. Using fine fragrant long-grained basmati rice, its cooked on dum, after sealing the vessel with dough.  



Ingredients for mutton marination:
  1. Mutton 1kg
  2. Ginger garlic paste 2tbsp
  3. Salt to taste
  4. Onions fried golden brown 1cup
  5. Green chilli 6-7 paste
  6. Turmeric powder 1tsp
  7. Red chilli powder 3-4tsp
  8. Curd 1-1/2cups
  9. Garam masala powder 1tsp
  10. Shah zeera 1/2tsp
  11. Few strands of Saffron
  12. Lemon juice 2tbsp
  13. Coriander chopped 2tbsp
  14. Mint leaves chopped 2tbsp
  15. Oil 1cup
  16. Meat tenderizer 1tsp full or raw Papaya paste 2tbsp

Ingredients for Rice:
  1. Basmati rice 5cups
  2. Shah zeera 1tbsp
  3. 5-6 cardamoms
  4. 2-3 cinnamon sticks
  5. Cloves 4-6
  6. Salt to taste

Other Ingredients;
  1. Coriander chopped 2tbsp
  2. Mint leaves chopped 2tbsp
  3. Yellow saffron colour
  4. 1/2 cup fried onions crushed slightly
  5. 1/4 cup milk in which soak few strands of Saffron
  6. 2tbsp ghee

Method:
  1. In a big heavy bottomed vessel/non-stick pan add mutton and all the other marination ingredients mentioned above, mix well.
  2. Cover and leave in the fridge overnight.
  3. Wash the rice and soak in the water for about 1hour.
  4. In another large pot pour in water along with cloves, cardamoms, cinnamon sticks, shahzeera and salt. Let it come to a boil, add the rice and cook until it is half done. Drain the rice and keep aside!
  5. Spread this drained half-cooked rice over the marinated mutton.
  6. Spread evenly chopped coriander & mint leaves, fried onions, yellow saffron colour, ghee and saffron soaked milk.
  7. Cover the vessel tightly with aluminium foil, and place a heavy weight over the lid, so that no steam can escape which formed inside!
  8. Cook the rice on high flame for 8-10mins.
  9. Now place the biryani vessel on an iron tawa and let it cook on low flame for about 25mins! Do not open the lid immediately, let the dish rest for more 15mins.
  10. Serve hot with Baghara Baingan, Dahi ki chutney(raita) or Mirchiyo ka saalan!!





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