Step-by-Step Guide to Prepare Homemade Hyderabadi Kachchi Aqhni Mutton Dum Biryani
Hello everybody, it's Drew, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Homemade Hyderabadi Kachchi Aqhni Mutton Dum Biryani. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Hyderabadi Kachchi Aqhni Mutton 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 Aqhni Mutton 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 Aqhni Mutton Dum Biryani is 7-8 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 Aqhni Mutton Dum Biryani estimated approx 1 1/2 hours.
To get started with this recipe, we have to first prepare a few components. You can cook Hyderabadi Kachchi Aqhni Mutton Dum Biryani using 30 ingredients and 7 steps. Here is how you can achieve it.
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Quintessentially Hyderabadi! 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.
And even though it's a Lamb Biryani or as we say Mutton Biryani, use of meat tenderizer or raw Papaya paste is not at all necessary. Just follow this simple tip for an excellent Biryani.
Marinate it overnight or for about 10-12 hours. Do not freeze. Just refrigerate it well covered. Do not leave it open. That's it.
You will end up with delicious, super incredible luscious Biryani with succulent and juicy meat. I bet you trust on this. I always do this and has no problems or complaints to date whatsoever.
All said and done. Let's check it out.
Enjoy Hyderabadi Cooking with Zeen!
Ingredients and spices that need to be Make ready to make Hyderabadi Kachchi Aqhni Mutton Dum Biryani:
- FOR RICE-
- 1 kg Basmati Rice
- 2 tbsp Salt or to taste
- 4-5 Green Chillies
- 1 tsp Caraway Seeds
- 1 small bunch chopped Coriander Leaves
- 1/2 small bunch chopped Mint Leaves
- 4-5 Green Cardamoms
- 2-3 medium sized Cinnamon sticks
- 8-10 Cloves
- FOR THE MARINATION-
- 1 1/2kgs Lamb Bone-in or Mutton
- 2-3 tbsp Red Chilli powder
- 1 tsp Turmeric powder
- 2 tbsp Salt
- 700 gm Curd
- 1 small bunch chopped Coriander Leaves
- 1 small bunch chopped Mint Leaves
- 2 tsp Garam Masala
- 4 tbsp Ginger garlic paste
- 1-2 Lemons for juice
- FOR THE BIRISTA-
- 800-900 ml Oil
- 700 gm thinly sliced Onions
- FOR THE FINAL DUM-
- 2 tbsp pure Ghee
- as needed Birista or Fried Onions
- as required Coriander and Mint Leaves chopped
- 1/4 cup Dry Saffron Colour infused Milk or
- 7-8 Saffron strands soaked in Milk
Steps to make Hyderabadi Kachchi Aqhni Mutton Dum Biryani
- Marinate Mutton with all the masalas except the whole spices. Add the chopped Coriander and Mint Leaves too.
- Keep enough water to boil for the rice. Soak Rice only until the water starts boiling. As soon as it starts boiling, add the soaked Rice, whole Spices or the Khada Masalas, some chopped Mint and Coriander Leaves to it. Do not over cook it. Cook until 80% done with fluffy and firm Rice. In other words cook it al dente. It's a very important part. So don't miss on that please.
- 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 about half of it.
- 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 a wet thick Cotton cloth sealing the corners of the lid or the chapati dough. I always prefer a thick Cotton cloth. The cloth should be dipped in clean drinking water and wrunged until all the water drips. Now wrap the lid of the vessel with this nicely covering the whole lid. Place it on the vessel. Keep the flame for the first 15 minutes on a high and 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. Don't open the lid immediately. Give it a standing time of at least a few minutes before proceeding with serving it.
- Serve it piping hot alongside your favourite Raita or Hyderabadi Dahi ki Chutney and Hyderabadi Baghare Baingan or Hyderabadi Mirchi ka Salan. Yum!
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