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  kachhe gosht ki biryani
   
 
       
    Kacchi means raw. Famous Nizami style Hyderabadi biryani is more of masala base and sour in taste, where per cooked basmati rice is layered along with raw marinated meat, sealed and slowly cooked on dum.  
    Step - 1  
    For the marination  
   
INGRIDIENTS  

QUANTITY

Lamb curry cut
Curd
Ginger garlic paste
Brown onion
Green chili slit
Red chili paste
Raw papaya paste
Turmeric powder
Coriander powder
Black peppercorn powder
Saffron
Mace powder
Clove powder
Green cardamom powder
Nutmeg powder
Crushed whole spices
Kebabchini powder
Star anise powder
Salt
Chopped mint
Chopped coriander
Ghee
 
300 Gms
75 Gms
15 Gms
75 Gms
04 Nos
01 Tbsp
01 Tbsp
01 Tsp
01 Tsp
01 Tsp
½ Gms
½ Tsp
½ Tsp
01 Tsp
a pinch
05 Gms
a pinch
½ Tsp
to taste
½ Cup
¼ Cup
50 Gms
 
    Step - 2      
    For boiling the rice      
   
INGRIDIENTS  

QUANTITY

Soaked rice
Lamb stock
Ghee
Milk
Salt
Whole garam masala
(Cardamom, cinnamon, clove, Bayleaf)
Mint leaves
Slit green chilly
 
500 Gms
02 Lts
100 Gms
200 ml
to taste
05 Gms
few leaves
02 Nos
 
    Step - 3      
    Garnishes      
   
INGRIDIENTS  

QUANTITY

Mints leave
Brown onion
Soaked saffron
Ginger juliennes
Green chilly slit
Mint leaves
Slit green chilly
Optional ingredients:-
Dough to seal the handi
 
few leaves
25 Gms
½ Gms
03 Gms 
02 Nos
few leaves
02 Nos
 
     
    Methods:  
   
 
Take a bowl and mix all the ingredients of step-1 and keep the marinade for overnight in the refrigerator.  
 
Bring a handi to the fire and put all the ingredients of step-2 except soaked rice and let it boil.  
 
Meanwhile take out the marinated meat from the refrigerator and put it in a handi or a lagan, mix well.  
 
Add soaked rice to the boiling stock, stir once a while very carefully.
 
At the stage of 30% takes out the rice and layer over the marinated meat
 
Add the second layer of rice at the stage of 70%.
 
Spread all the ingredients of step-3 all over the rice and sealed the handi with dough.
 
Let it cooked first on high heat for 2 to 3 min. then slow the fire and put the sealed biryani to the hot plate. Cook it for another 45 min.
 
           
    TO SERVE:  
    Open the sealed handi served biryani in a biryani handi or bowl with raita and salan.  

 
Ashwani 17 Years Culinary Journey
Ashwani found his Indian culinary calling 17 years back and there has been no looking back ever since. Having sharpened his creative and innovative skills with stints at some of the great hotels all over India. He now leads the culinary brigade at award winning restaurants Dilli32, Kempinski Ambience Hotel, Delhi.
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