(A recipe from the kitchen of the Nizam of Hyderabad, the
Kachche Gosht Ki Birayani, also known as the ‘Hyderabad mutton Birayani’ is
auspice, fragrant and colorful variant of Birayani in India)
Preparation
time: 30 minutes
Cooking
time: 45 minutes
Ingredients:
Mutton: 1 Kg
Basmati Rice:
500 gm
Cumin
(Jeera): 1 tsp
Whole garam
masala: 2 tbsp
Boiled egg
for decoration (optional):2
Rose water
(optional): 1tbsp
Garlic-ginger
paste: 2 tbsp
Golden-fried
sliced onion: 2 cups
Mint leaves:
1 bunch
Curd: 2 cups
Cashew nuts
(optional): 50 gm
Turmeric
powder: 1 pinch
Saffron: 1
pinch
Coriander
leaves: 1 bunch
Salt to taste
Kashmiri red
chili powder: 1 tbsp
Oil: 5 tbsp.
Procedure:
-The
Marinade: Wash Mutton (Pat dry and add garam masala, salt, ginger-garlic paste,
red chili paste, and two cups of curd. Put it in a clean film plastic and keep
it in the refrigerator to marinade over night.
-First boil
the water, add oil salt and half-cook the rice.
-Next fry
thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to
the mutton marination and rest keep aside.
-Now in a
Handi (deep pan) add the marinated mutton in the bottom and top it with half
cooked rice, add mint leaves, coriander leave and top it up fried onions. In a separate bowl, add some warm milk to
soak saffron. One the milk soaks the
colour of the saffron, add it to the Handi.
-Cover the
Handi or pan with a airtight lid or add sticky dough to the edges and cover it
with a lid. Cook for 45 minutes.
- Add rose
water and garnish with sliced boiled eggs.
-Serve hot
with raita and mirchi ka salan.
pic courtesy:http://cornstarch.files.wordpress.com/2008/02/biryani011.jpg
