‘Kachche gosht ki biryani', also known as Hyderabadi Mutton Biryani or mutton biryani is a spicy, fragrant and colourful variant of biryani in India.

Ingredients of Hyderabadi Mutton Biryani

1 kilograms mutton

1 teaspoon cumin

1 teaspoon garlic paste

1 large sliced onion

2 cup yoghurt (curd)

1 pinch turmeric

1 bunch coriander leaves

1 teaspoon salt

1/2 teaspoon rose water

500 gm basmati rice

2 teaspoon garam masala powder

1 teaspoon ginger paste

1 bunch mint leaves

50 gm cashews

1 pinch saffron

1 teaspoon red chilli powder

5 tablespoon sunflower oil

How to make Hyderabadi Mutton Biryani

Step 1

Drain and wash the mutton under cold running water. Pat dry and add garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd. Put it in a clean film plastic bag and keep it in the refrigerator to marinate overnight.

Step 2

Cook rice with salt and oil till it is almost done. Keep it aside.

Step 3

Fry thinly sliced onions until golden brown. Add 1/3 of the golden-brown onion to the mutton marination and keep the rest aside.

Step 4

Now in a handi (deep pan), add the marinated mutton at the bottom and top it with half cooked rice. Add mint leaves, coriander leaves and top it up with fried onions. In a separate bowl, add some warm milk to soak the saffron.

Step 5

Once the milk soaks the colour of the saffron, add it to the handi.

Step 6

Cover the handi or pan with an airtight lid or add sticky dough to the edges and cover it with a lid so that no steam escapes. This step is important to retain the flavours of the spices. Cook for 45 minutes.

Step 7

Add rose water and serve hot with raita and Mirchi ka salan.