Hyderabadi kacchi ghosht ki biryani
Prep time
180mins
Cook time
60mins
Serving
4
Serv Size
250gms
Ingredients
Hyderabadi kacchi ghosht ki biryani
- Mutton
- Papaya (raw)
- Salt
- Curd
- Ginger
- Garlic
- Lemon
- Onion
- Rice
- Coriander leaves
- Mint leaves
- Chillies
Steps
Step 1
Marinate 1 kg of small mutton pieces with 4 tablespoons of raw papaya peel + salt paste (papain concentrated in raw papaya skin is a natral meat tenderiser) + dahi + ginger garlic paste + lemon juice + biryani masala powder for 3 hours.
Step 2
Use your hands to really push the flavor into the meat.
Step 3
Fry 2 big finely chopped or ground onion in ghee till brown and caramelised + add the marinated mixture and mix.
Step 4
Do not mix beyond this point as the meat should stay at the bottom with the rice in a layer above it.
Step 5
Add the basmati rice + water + a fistful of corriander and mint leaves + whole slit chillies + salt.
Step 6
Cover and cook - without mixing to maintain the layers - till the rice is fluffy.
Step 7
Serve with raita.
