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Jameel Ahemed

hyderabadi kachche gosht(mutton) ki dum biryani recipe

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hello to all,

I am going to share recipe of hyderabadi kachche gosht ki dum biryani.
try it & enjoy, all comments are welcome.

first let us have some basic tips to make a good hyderabadi biryani.

1. use large bottom area pot (degchi , cooker with large bottom area can also be used) so that mutton fits in single layer at bottom. it should be preferably copper vessel.

2. seal pot with dough or wet kitchen towel for sealing & put some weight on lid.

3.Don't marinade in fridge, keep it at room temperature as enzymes present in papaya paste & curd works better at room temp..

4. curd should be thick & whisked. & prefer mutton & rice ratio 1:1.

5. As meat tenderizer raw papaya paste of green skin & little flesh can be used. But it is better to use baking soda to tenderize meat instead to search for green papaya.
To use baking soda, put 2 tsp of baking soda on 1 kg meat & rub it well, let it sit for 1/2 hr. then rinse meat off to get rid of baking soda flavour. Now marinade this meat to get very tender meat in biryani.



for marination of mutton:
mutton(goat,lamb)- 1 kg, raw papaya paste(if using)- 4 tbsp,
curd- 2 cups, ginger-garlic paste- 3 tbsp, salt- 4 tsp, crisp golden fried onions- 2 onions, mint leaves(chopped)- 1/2 cup, coriander leaves(chopped)- 1/2 cup, green chillies(slit)- 4 nos,
mace- 1/2 flower,nutmeg-1/2 tsp, cumin powder- 1 tsp, coriander powder- 1 tsp,
garam masala(store bought, or grind 4 pcs cinnamon sticks(1'' each),2 nos black cardamom,6 nos green cardamom,6 nos cloves,2 nos bayleaf, 1 tsp black peppercorns) - 1 tsp,
red chilly powder- 1 tbsp, turmeric powder- 1/4 tsp, lemon juice- 3 tbsp,
ghee or leftover oil after frying onions- 6 tbsp.

for partial cooking of rice:
basmati rice or long grain dehradun rice- 4 cups, black cumin-
1 tsp, bay leaf- 2 nos, cloves- 3 nos,green cardamom- 3 nos,
black cardamom- 2 nos, cinnamon sticks- 2 pcs(2" each), black peppercorns- 10 nos, star anise- 2 nos, salt- 4 tsp, oil- 1 tbsp,
water- 2-2.5 times of rice i.e. 8-10 cups.

for dum cooking/layering:
crisp fried golden onions- 2 onions, saffron- 10 threads dissolved in 1/2 cup warm milk, lemon juice- 2 tbsp, if you want to use red/orange colour instead of saffron, dissolve 1/8 tsp of colour in the lemon juice & use milk without saffron. ghee- 3 tbsp, kewra or rose water- 1/8 tsp, dry fruits(optional)-some almonds, cashewnuts, raisins.


1. marinate mutton for 4-8 hrs.
2. when ready to prepare transfer mutton along with marinade to degchi.
3.soak rice for 1/2 hr.
4.heat water in a separate vessel along with oil, salt & whole spices for partial cooking of rice.
5.when water starts boiling add rice & cook for 5 minutes so that it gets cooked to 50%.
6.drain rice in colander & transfer it over muuton in two layers.
7.on first layer of half of rice put layering ingredients, then transfer rest half of rice as second layer.
8. now comes the most difficult part: time & temperature, as the outcome of biryani depends on this only. seal the degchi/cooker & put it over direct high heat( highest temperature) for 10 minutes. then take a flat dosa tawa & put degchi over it & put it over direct high heat for 5 minutes. then reduce heat to lowest & cook slowly(DUM) for another 45 minutes on tawa. by this time fragrance of biryani starts wafting in your kitchen. turn off heat,wait for 5-10 minutes, open the lid, garnish with chopped mint, coriander leaves, fried onion & serve hot with raita.
1. for chicken: everything same except: marination time - 1-3 hrs & cook for 10 minutes on direct high heat & then cook on lower heat for 30 minutes on tawa.
2. reduce cooking time if quantity is less.
for 1/2 kg meat & 2 cups rice: 10 minutes high heat & 35 minutes on low heat.
3. normally it needs 3 tbsp oil & 1.5-2 tsp salt for cooking of 1/2 kg meat, & 1 tbsp oil & 1 tsp salt for 1 cup rice.
4. during high heat phase of cooking meat releases its moisture,
then in low heat phase it absorbs spices, oil, salt & gets cooked.

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