Hyderabadi Kachay Gosht Ki Biryani is a different type of Biryani. It is prepared with Raw marinated meat. We dedicate this recipe to our friend of Hyderabadi Community of Karachi Mr. Syed Mohib of Applied Chemistry ,University of Karachi.
Ingredients:
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| Hyderabadi Kachay Gosht Ki Biryani |
- Mutton 1 kg
- Rice soaked in water 1/2 kg
- Oil 1 cup
- Yoghurt 250 g
- Tomatoes chopped 4-5
- Onion chopped 3
- Raw papaya crushed with skin 2 tablespoon
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Fresh Mint leaves 1/2 cup
- Fresh Coriander leaves 1/2 cup
- Green Chillies 3
- Salt to taste
- Red Chillies powder 1 teaspoon
- Haldi pwder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin seeds whole 1 teaspoon
- Cloves whole 10
- Cardamom brown 2
- Cardamom green 6
- Cinnamon sticks 2
- Black pepper whole 1 teaspoon
- Bay leaves 2
- Plum 6
- Yellow Food colour 1 pinch
- Mix spices, ginger garlic paste, papaya in yoghurt and make a mixture.
- Apply this mixture to the meat and keep aside for 5-6 hours to marinate.
- Now take soaked rice in a pot add 6 glass water and 2 teaspoon of cooking salt and boil till 1/4 cooked. Drain and keep aside.
- Fry onion in oil in a frying pan till golden.
- Remove and keep aside.
- Now in a large pot.
- Place 1/4 quantity of boiled rice at bottom, then marinated meat and remaining oil, then chopped tomatoes and then remaining boiled rice. At top layer spread fresh mint and coriander leaves. Also sprinkle yellow food colour at top layer.
- Now put the pot on low flame with lid is sealed with dough.
- Continue to cook on simmering to low heat for 60-90 minutes.
- Then check the meat weather it is cooked or not. If not tender recook it again for 30 minutes.
- Make sure meat is fully cooked.
- Mix the rice and meat.
- Delicious Hyderabadi Kachay Gosht Ki Biryani is ready.
- Serve hot with Baigan Ka Raita.
