Kacchi Yakhni ki Hyderabadi Biryani

Kacchi Yakhni ki Hyderabadi Biryani

Today while writing this post all my thoughts went out the window and all I could think about was making this delicious recipe again. You see, Kacchi Yakhni ki Biryani is to a Hyderabadi what pasta is to Italians or fried rice to Chinese. Our cuisine cannot be imagined without this ultimate tribute to the Hyderabadi taste buds. It is the one dish which is the hallmark of Hyderabadi cuisine. This Biryani is famous and equally liked all over the world. Be it a small gathering or a wedding, ‘Biryani nai banaye to daawat puri nai hoti’. Often we hear people commenting on the food served in marriages ‘ chattis item ka walima dinner diye uno, baqi sab to accha tha magar biryani ich sahi nai bani, maza nai aaya’. Go figure!! 35 excellent items cannot compete with one dish of biryani that didn’t turn out the way it should.

There are quite a number of ways to make this signature dish of Hyderabad, but the basic ingredients and process is almost similar. You’ll find quite a few recipes with slight variations on the Internet and the one written below is the one my late mom taught me to make. So go ahead and give it a try. Hope it turns out as excellent for you every time as it turns out for me.

Ingredients Quantity
Basmati rice 1 Kg
Mutton, a heady mix of bone-in pieces 1Kg
Onions, sliced 8 large
Bay leaves (tez patta) 4
Caraway seeds (shahi jeera) 1 teaspoon
Cloves (laung) 10-15
Green cardamoms (Elaichi) 12
Black peppercorns (Sabit Kali Mirchi) 25-30
Cinnamon (Daal Chini) 2 long sticks
Salt According to taste
Oil 2 tablespoon + to deep fry
Ginger-Garlic paste (Adrak-Laisan) 4 tablespoons
Red chilli powder 1 1/2 tablespoons
Yogurt (Dahi) 400 grams
crushed raw papaya  (Kacchi Papayi)  or Meat tenderizer 1tablespoon
Fresh coriander leaves torn 4-5 tablespoons
Fresh mint leaves torn 3 tablespoons
Green chillies Slit 4-5
Pure ghee 6 tablespoons
Saffron (Zaffraan),mix in 1/2 cup milk a few strands
Yellow Food Colour ¼ teaspoon

Method 

Deep-fry the onion slices till golden brown in adequate oil in a deep pan (kadai). Drain and place on an absorbent paper. Grind caraway seeds (Shahi Zeera), one cinnamon (Daal Chini) stick, half black peppercorns (Kaali Mirchi), cloves (Laung) and green cardamoms (Elaichi) to a fine Garam Masala powder and set aside. Wash mutton pieces thoroughly and put them in a big bowl. Marinate with ginger-garlic paste and salt. Add the yogurt, Garam Masala powder, red chilli powder, coriander leaves, half of the mint leaves, more than half the fried onions crushed and one tablespoon oil and mix fully. Let it marinate for about two to three hours. Wash rice by changing water two to three times and let it soak for at least half an hour. Heat ten to eleven cups of water in a deep pot. Add drained rice, salt, a little oil, bay leaves, five green cardamoms, seven to eight black peppercorns, one cinnamon stick and cook till three fourth done. Drain And keep aside. In a thick-bottomed pan, spread a very thin layer of rice and the marinated mutton over that rice. Spread the remaining rice on top. Make 3-4 deep holes in the layer of rice and sprinkle saffron milk, Ghee, lemon juice, yellow color and remaining mint & coriander leaves and a few slit green chillies. Sprinkle the remaining fried onions. Cover and cook on high heat for five minutes all the while turning the pot around on the flame. Reduce heat and cook under dum for 10-15 minutes more till done. Open Dum and check if is tender, if not return to flame and keep for few more minutes. Keep in mind that you have to be alert to the aroma of the biryani and remove it from the flame on time otherwise you could be eating blacked mutton. Serve hot with Dahi ki chutney and Baghare Baigan. Enjoy Kacchi Yakhni ki Mutton Biryani with family and friends.

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