Simple Way to Make Homemade Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani
Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, How to Prepare Favorite Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani is 10 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani estimated approx 1 1/2 hours.
To get started with this particular recipe, we have to prepare a few components. You can cook Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani using 26 ingredients and 8 steps. Here is how you cook it.
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Quintessentially Hyderabadi. And here iam presenting both Chicken and Mutton Biryanis that are done using raw marination or raw meat to be precise. Nothing can beat the awesome taste and subtle flavours of this Biryani. The procedure is also a little bit tricky but not at all difficult. Anyone can master the art of making this with a few simple precautions and following the do's and the don'ts exactly. All the step by step instructions along with the pictures will definitely help you all to give it a try and that too, a successful one at that. Kachchi aqhni (raw marinated Mutton or Chicken or Beef) is one of the most popular technique used in this Biryani.
It's the most loved one too. And is a popular show stealer dish in the Weddings and other important occasions here in the City.
The most important part as in every Biryani is it's marination and the time as well. It is best marinated overnight for the flavours to infuse and the result is juicy succulent meat in the end.
Though I have shred a variety of Biryanis on my profile here, this one remains my all time favourite.
Enjoy Cooking with Zeen!
Ingredients and spices that need to be Take to make Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani:
- 1 kg Basmati Rice
- 2 kg Lamb Bone-in
- 2 kg Chicken Bone-in
- 3-4 tbsp Ginger garlic paste
- 1 tsp Turmeric powder
- 2 tbsp Red Chilli powder
- 500 gm Curd
- 4-5 Green Chillies slit
- 1 tsp Garam Masala
- 1 bunch chopped Coriander Leaves
- 1 bunch chopped Mint Leaves
- 1 tsp Caraway Seeds or Shah jeera
- 1 tbsp raw Papaya paste (optional)
- FOR THE RICE -
- 1/2 bunch chopped Mint Leaves
- 1/2 bunch chopped Coriander Leaves
- 6-7 Cloves
- 2 Cinnamon sticks
- 4-5 Green Cardamoms
- 2 tbsp Salt
- 1/2 tsp Caraway Seeds or Shah jeera
- as needed Water
- 6-7 Onions thinly sliced
- 500 ml Oil
- 1 tbsp Ghee
- as needed Saffron coloured milk
Steps to make Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani
- Marinate the mutton with all the masalas except the whole spices. Add the chopped coriander and mint too. Add the raw papaya paste too in case of Mutton or Beef but I usually don't add it. The overnight marination is enough.
- Keep enough water to boil for the rice. Soak the rice only until the water starts boiling. As soon as it starts boiling, add the soaked rice, whole spices, some chopped mint and coriander leaves to it as mentioned under it.
- Remember to boil it just for about 15 or 20 minutes or just until it vigorously starts bubbling. This is the right time of switching off the flame. The rice needs to be half cooked. Firm and not mushy. Drain the water and keep the rice aside.
- Deep fry the sliced onions, after 5 minutes, crush them with your hands and add to the marinated meat.
- Let the oil cool down then add it to the marinated meat as well. Add only as much as required.
- Now comes the final part of slow cooking (called as dum). Layer the rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of rice. Evenly sprinkle the saffron coloured milk on the top.
- Add a generous dollop of ghee on top (optional) and cover it well either by an aluminium foil or a wet thick cotton cloth sealing the corners of the lid. I always prefer an aluminium foil. For the first 15 minutes on a high flame, keep rotating the vessel every now and then.
- After 15 minutes, lower the flame and let it simmer for about 20 to 30 minutes. Turn off the gas and let the biryani sit for sometime. Serve hot with burhani raita or plain curd.
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So that's going to wrap it up with this special food Simple Way to Make Ultimate Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani. Thanks so much for your time. I'm sure that you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!