A unique fusion of 2 different recipes makes this dish deliciously delightful. This dish ...
Omurice is a popular contemporary Japanese fusion creation blending Western omelet and Ja...
A classic dish from the state of Karnataka made to combination of rice, toor dal, vegetab...
This is a south indian breakfast recipe. Poha or Atukulu or Rice flakes is used widely in...
Green leaves pulao is a flavorful pulao, easy to make, instant rice dish to serve with on...
This is a tangy and yummy rice recipe prepared especially in summer season....
Hyderabadi mutton biryani or kacha gosht ki biryani is a traditional style of making the biryani by cooking the raw meat with spices for a couple of minutes and then covered with rice and kept on dum until done. The jewel of Hyderabadi cuisines.
Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on t... Read More..
Hyderabadi mamsamu Biryani, Hyderabadi attiraichi Biryani, Vera mangso chal Biryani
Sometimes referred to as Beriani or Biryani or Kachhi Biryani, this dish possibly is on the top of the list when it comes to most searched items on the Internet and it makes the grade for a reason. A meal in itself, this dish is not kidding when it is referred to as fit for a king.
Hyderabadi Dum Biryani or Hyderabadi Dum ka Biryani traces its roots back to what is known as Nizami food. It was a staple Khandaani dish that was found on the tables of Nizami banquets in the days of the spread of Mughal cuisine or what may be referred to as Deccan cuisine. Hyderabadi cuisine takes pride of place in Southern or South Central India.
I suspect mostly that it is because of its jovial people and I also suspect it is because my heart and my soul belongs to these vivacious people who simply make eating an art form. India shares some beautiful secrets with Pakistan and the rest of the volatile sub-continent.
The bone of contention that hit headlines a few years ago when it came to branding a type of scented and rich rice called Basmati rice. Basmati gives Biryani what Peat or Scottish water gives Scotch. They cannot exist without the other. Biryani derives from Berya which legend hands over to and Persian origins.
Berya indicated the virtue of frying or being slow roasted over fire. Between Basmati and Berya, this dish and its excruciating method of preparation have made Biryani a sought after dish. If there is one dish to die for in Indian cuisine, Biryani must make it to the top of the heap.
Biryani was arguably the confluence of Persian invaders, Muslim rule and Moghul infiltration of Deccani cuisine brought to the sub-continent as a result of wars, inter-marrying and sheer love of good food. Thanks to the Moghlai foodies, Biryani now is a household name and didn’t remain a secret of the Nizami kitchen Biryani can be made in two distinct ways and if you check with a connoisseur of Indian food you will know the passionate fellow from the fraud with the kitchen-geek talk.
When the fellow asks you what kind of Biryani do you prefer? You are wading into deep territory my friend – Kachhi Gosht ki Biryani and Pakki Biryani? Kisku kya maalum Miya? Oops, your Vah Chef is getting ahead of himself.
Kachchi Biryani or Kachhi Gosht ki biryani is very loving prepared. Like all lovers dishes, it is marinated with oozing loads of time. Meat, usually mutton and young tender choices of meat cuts are used with Goat or Mutton or tender veal (and rarely Chicken) marinated overnight (this is killer difference) with carefully selected spices soaked in curd or yoghurt.
This overnight marinade Is layered between Half cooked Basmati rice with a bouquet of spices. Note the key difference is that the marinade is uncooked before layering. The other key differentiator is that the Kachchi stuff – often touted as the most authentic is cooked strictly by using dough to seal the layered rice and meat in what is known as a handi (a special shallow wide bottomed vessel) slow cooked on a dum – Dum cooked usually refers to anything cooked slowly over steaming coals.
The enthusiasts have coals put on the top lid to ensure heat is provided from both sides. The funny thing here is that through my time with various enthusiastic dum biryani cooking chefs, home owners, Arabs, Muslims, wannabe Hyderabadis and Asli Hyderabadis, I have a few observations. ·
Most insist the sealant should be dough, when any proper sealant will work nicely. · Usually Kachchi Dum ki Biryani would be cooked in the hotel often over night with smells wafting through the kitchen. I would land up early the next morning, crack open the Handi and get a taste of the first delicious juicy melt in the mouth Biryani and the escaping aroma would often get me into trouble. I was the bad boy in the Indian Kitchen. Actually any kitchen! ·
All Dum Handis are invariably black bottomed. The hated vessel among kitchen stewarding guys. They would be the only ones to groan. But even the handi was finger-lickin good! · If you fall in love with a Hyderabadi, this page is the way to his heart.
So listen up and listen carefully sista. Authentic Indian Pakki biryani This is the short, quick and dirty way to the great dish. Your Hyderabadi lover boy gave you just a couple of hours notice. You have to get to his heart and then this is your best bet.
The marinating time for the meat is shorter. Because he never gave you all night, you’ve got to ensure the meat is cooked before you throw it into layers with the Basmati rice and for effect, you still make the stuff cook in a dough-sealed Handi.
In this variant, (all you geek Chefs listen up) Pakki Yakhni (Yakhni is nothing but pre-cooked meat gravy), all meat gravy is already cooked before the Dum process. Vegetarians don’t despair.In fact the time to cook Vegetarian Biryani and Chicken biryani varieties are shorter simply because the time to cook Vegetables and Chicken is shorter.
The Kachchi Dum ki Biryani recipe may be found here but the spices and ingredients used are usually a mixture of Mace, Cumin, Cloves, cardamom, cinnamon,(The combination for Garam Masala) Bay leaves, Mint, Coriander powder, dried Onions, Ginger garlic Paste, Saffron, Yoghurt, Plums (Kashmiri) and in the case of Hyderabadi varieties dried Apricots.
Coriander or Coriander leaves and Fried Onions make their way to the garnish. Basmati Rice is a standard base. Accompaniments to a rollicking good course of Hyderabadi biryani usually include Mirchi ka Salan, Dhanshak or Baghare Baingan which is a Hyderabadi Eggplant speciality.
For those of you wondering why your Pulau or Pulav does not turn out like Biryani, learn that Pulav does not slow infuse the flavours of one to the other. That is the secret of a Biryani. Slow. Layered. Infused. Lovingly made. Types of Biryani There are many types of Biryani other than Hyderabadi Biryani and you can go to the TYPES OF BIRYANI to lean of the different variants found in India.
Santosh Pillai Posted on Mon May 11 2015
Hello,I tried both the chicken as well as mutton versions of Katchi biriyani. Everything comes out well and tasty. Great process.I continue to have a problem when I make Chicken Biriyani and sometimes even when MUtton is used. I seal the pot completeReply 0 - Replies
Angeli Alvares Posted on Wed Jun 10 2015
No wonder you are not married..yet..You get all your orgasms (hmmm uhmm ah ah etc.) while eating the wonderful dishes you put together. While leaving our taste buds half crazy with desire!?Reply 0 - Replies
Samireddy Manasa Posted on Thu Jun 11 2015
Thank u so much for making me to learn tasty dishes so tastily n ur tips while cooking will make easy for the beginners thank u so much sanjay. And i like ur varevah programme in zee telugu.?Reply 0 - Replies
satish kumar Posted on Tue Jun 16 2015
Can u please let us know exactly how much time initially we have to cook on high flame and after putting a pan under what is the time we have to cook on low flame and how much salt we have to add to cook rice and after adding rice to boiling water hoReply 0 - Replies
satish kumar Posted on Wed Jun 17 2015
Thank ur sir is there any chance can u plz be more specific about timings coz I prepared couple of times but it's still burning at the bottom , immediately after layer next layer is a bit moist and the top layer of rice is perfectly done I donReply 0 - Replies
SengKiat93 Posted on Sat Jun 20 2015
You used bayleaf and cinnamon in your meat marinade when you make chicken biryani. Why didn't you use them in your mutton biryani??Reply 0 - Replies
Lou Parker Posted on Sat Jun 27 2015
why do u feel like crying when you cook good food????Reply 0 - Replies
suae suae Posted on Thu Jul 02 2015
Thank you for the great video. I am right now cooking the biryani same as this video, but just wondering that you don't use tomatoes in this recipe. Is this normal or you missed it? Thank you so much for all your efforts for producing these grReply 0 - Replies
Hediye Fitzgerald Posted on Sat Jul 11 2015
Thank you your joy and enthusiasm is infectious and very inspiring. I am so grateful to you for sharing this excellent recipe we love it and it is now one of my regular go to meals.?Reply 0 - Replies
david Posted on Sun Aug 21 2022
In the list of ingredients for the mutton biryani it says 2 tablespoons of ginger-garlic paste but in the method and video it does not mention ginger-garlic pasteReply 0 - Replies