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perfect kacchi Hyderabadi mutton dum biryani recipe

        KACCHI MUTTON DUM BIRYANI / HYDERABADI DUM BIRYANI

WHAT IS KACCHI BIRYANI?

Kacchi means ‘raw’ – When the meat is added raw to the biryani pot, then it is referred to as Kacchi Biryani whereas Pakki is when the completely or partially cooked meat is added to the biryani pot and is sometimes layered.

Kacchi Mutton Biryani is a delicious rice dish where tender goat or lamb meat pieces are marinated with lots of fried onions, whole spices, fresh herbs and yoghurt. This marinated meat sits on the bottom of the pot topped with half-cooked rice which is drizzled with saffron-infused water and more fried onions and fresh mint leaves. Sealed and slow-cooked in an oven or on stove-top to a delicious aromatic finger-licking biryani that you may serve with some kachumber, salad

mutton dum biryani

INGREDIENTS FOR MARINATING MUTTON

  • Mutton with bones – ½ kg [ goat or lamb]
  • Raw papaya paste – 2 tbsp [ meat tenderizer ]
  • Thick Curd – 1 cup
  • Ginger garlic paste – 1 ½ tbsp
  • Mint + coriander leaves finely chopped – 1 cup
  • Slit green chillies – 4 or 5 or as per taste
  • Fried onions – 1 cup
  • Whole garam masala – 1 or 2 of each – [ star anise, mace , clove ,black cardamom, cinnamom]
  • Garam masala pwdr – 1 tsp
  • Coriander pwdr – 1 tsp
  • Jeera pwdr – 1/4 tsp
  • Turmeric pwdr – ½ tsp
  • Red chilli pwdr – 2 tsp or as per taste
  • Lemon juice – 2 tbsp
  • Oil + ghee – 6 tbsp [ use the oil in which the onion was fried
  • Salt as per taste [ 2 tsp]

METHOD

Clean , wash and drain the excess water from the mutton.

Mix all the above ingredients with the mutton . Mix well with clean hands .

Marinate the mutton for minimum 2 – 3 hrs at room temperature or overnight in the fridge.

INGREDIENTS FOR RICE

  • Basmati rice of good quality – 500 gms
  • Cloves – 2
  • Cardamom – 2
  • black pepper corn – 1 tsp
  • Shahi jeera – 1 tsp
  • Big black cardamom – 1
  • Cinnamom – 2 small piece
  • Nutmeg pwdr – a pinch
  • Mace – 1
  • Salt as per taste
  • Water – 7 to 8 cup

METHOD

  1. Make a spice bag of muslin cloth .
  2. Crush all the whole garam masala a bit .
  3. Place it in the centre of the cloth and tie it firmly. [ spice bag ] OR add the whole garam masala direct into the water.
  4. Soak the rice for min 30 mins to 40 ..mins

MORE INGREDIENTS FOR GARNISHING WHILE LAYERING

  • Fried onions – 2 tbsp
  • Chopped mint and coriander leaves – 1 tbsp
  • Saffron soaked in milk / hot water or any food colour
  • Ghee – 1 or 2 tbsp
  • Fried cashew
  • Kewra essence – few drops

METHOD FOR ASSEMBLING AND COOKING

Transfer the marinated mutton in a thick bottom big pan , layer it at the base .

In a separate pan boil water  + spice bag + salt for cooking the rice.

Once the water boils add the soaked rice and cook .

5 mins immediately after adding the rice [ 50 % cooked ]  take half of the rice in a strainer , drain the excess water . [ let the remaining rice cook for more 2 mins]

Put this 50 % cooked rice on top of the mutton and spread it  as the first layer.

Now spread the second layer of rice which is cooked for little more time than the first layer.

Drizzle ghee + food colour + kewra essence over the rice  , also spread the fried onions .

Seal the top of the pan with foil  , place the lid on it with a heavy object on the top.

Place the pan on medium heat for 10 mins.

After 10 mins , place a tava under the pan and reduce the flame to lowest .

Cook for 35 – 40 mins on low flame.

Once done, off the flame , and allow it to rest for 30 mins.

While serving  , just try taking from the side of the pan [ instead of mixing] . Where you get the plain rice + masala rice + the mutton with masala.

Serve with raita.

NOTES.

  1. Use spice bag , so that we don’t bite the garam masala while eating biryani.
  2. Instead of using different masala pwdrs ,we can add store bought ready made biryani masala .[shaan or suhana brand ]
  3. Cook rice with more salt as we drain out the excess water.
  4. If you are marinating for less time ,then keep it out at room temperature.
  5. More the marination , better the taste.
  6. *Instead of papaya paste you can use 1 tsp of baking soda , it well and keep aside for 30 mins. Wash and rinse it and then marinate it with other ingredients
  7. You can also add fried potato .
  8. You can also add 2 tbsp of the rice stock to the marinated mutton.
  9. Personally I don’t like to add chopped coriander leaves + mint leaves on the top before keeping it for dum ,as the leaves turn black. You can add later while serving.
  10. If making with chicken then you don’t have to add papaya taste. – Kacchi murg ki dum biryani
  11. Adjust chilli as per your taste.
  12. Biryani taste better the next day when the rice absorbs the complete flavour .
  13. The mutton quantity as to be more than the rice. You can add potatoes to adjust the quantity of meat .
  14. If making with any veges or prawns or boiled egg ,then cook the rice for more 1 – 2 mins more + reduce the dum time. Rest all steps will be same. You have to use fried veges or boiled eggs.

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