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Home Dish Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani

Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani

Name: How to cook Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10 servings
Cuisine: Us

Introduce

Chef :

ZMA

Hyderabadi Kachchi Akhni Mutton and Chicken Dum Biryani

#cookpadindia Quintessentially Hyderabadi. And here iam presenting both Chicken and Mutton Biryanis that are done using raw marination or raw meat to be precise. Nothing can beat the awesome taste and subtle flavours of this Biryani. The procedure is also a little bit tricky but not at all difficult. Anyone can master the art of making this with a few simple precautions and following the do's and the don'ts exactly. All the step by step instructions along with the pictures will definitely help you all to give it a try and that too, a successful one at that. Kachchi aqhni (raw marinated Mutton or Chicken or Beef) is one of the most popular technique used in this Biryani.

Ingredient

Food ration :

10 servings

Cooking time :

1 1/2 hours

1 kg

Basmati Rice

2 kg

Lamb Bone-in

2 kg

Chicken Bone-in

3-4 tbsp

Ginger garlic paste

1 tsp

Turmeric powder

2 tbsp

Red Chilli powder

500 gm

Curd

4-5

Green Chillies slit

1 tsp

Garam Masala

1/2 bunch

chopped Coriander Leaves

1/2 bunch

chopped Mint Leaves

1/2 tsp

Caraway Seeds or Shah jeera

1 tbsp

raw Papaya paste (optional)

6-7

Cloves

Cinnamon sticks

4-5

Green Cardamoms

2 tbsp

Salt

as needed

Water

6-7

Onions thinly sliced

500 ml

Oil

1 tbsp

Ghee

as needed

Saffron coloured milk

Cooking instructions

* Step 1

Marinate the mutton with all the masalas except the whole spices. Add the chopped coriander and mint too. Add the raw papaya paste too in case of Mutton or Beef but I usually don't add it. The overnight marination is enough.

* Step 2

Keep enough water to boil for the rice. Soak the rice only until the water starts boiling. As soon as it starts boiling, add the soaked rice, whole spices, some chopped mint and coriander leaves to it as mentioned under it.

* Step 3

Remember to boil it just for about 15 or 20 minutes or just until it vigorously starts bubbling. This is the right time of switching off the flame. The rice needs to be half cooked. Firm and not mushy. Drain the water and keep the rice aside.

* Step 4

Deep fry the sliced onions, after 5 minutes, crush them with your hands and add to the marinated meat.

* Step 5

Let the oil cool down then add it to the marinated meat as well. Add only as much as required.

* Step 6

Now comes the final part of slow cooking (called as dum). Layer the rice and meat as per your choice, only thing to taken care of is that the top most layer should be that of rice. Evenly sprinkle the saffron coloured milk on the top.

* Step 7

Add a generous dollop of ghee on top (optional) and cover it well either by an aluminium foil or a wet thick cotton cloth sealing the corners of the lid. I always prefer an aluminium foil. For the first 15 minutes on a high flame, keep rotating the vessel every now and then.

* Step 8

After 15 minutes, lower the flame and let it simmer for about 20 to 30 minutes. Turn off the gas and let the biryani sit for sometime. Serve hot with burhani raita or plain curd.