Lajawaab Hyderabadi Kachchey Gosht ki Biryani
I had prepared Kachchey Gosht ki Biryani on the second day of Eid-ul-Adha for our dinner. We had a wonderful time and enjoyed the meal to the last morsel الحمد لله.
Basically, there are two kinds of Biryani: Pakki Biryani, and Kachchi Biryani.
Pakki Biryani: where are half cooked Basmati rice is layered along with completely cooked chicken or lamb meat and then cooked till done on slow heat on dum.
1. Pakki Gosht ki Biryani
2. Pakki Murgh Biryani
Kachchi Biryani – which is the true Hyderabadi Biryani – where are half cooked Basmati rice is layered along with raw marinated meat and then finished on slow heat till done on dum.
1. Kachchey Gosht ki Biryani (which I am writing about today)
2. Kachche Aqni ki Dum Murgh Biryani
Raw tender and lean meat in this extraordinary kind of Biryani is allowed to first marinate in a mixture of raw papaya paste(optional)+yogurt+lemon juice+ginger+garlic, etc., all of which are natural meat tenderizers, along with several other aromatic spices for 3-4 hours. The marinating meat with all infused flavors is then layered with less than half cooked rice and allowed to slow cook, essentially in a degchi, which an Indian utensil with sloping sides and a narrow neck. The video here and here demonstrates the method and will be useful for beginners. Go through the videos once to have a good idea on the procedure before you try my recipe.
Hyderabadi Kachchey Gosht ki Biryani
The essential requirement for a good Biryani is to use good quality fragrant long grained basmati rice. The secong most important thing is to use lean meat and marinating it in a tenderizing mix before you cook. You cannot even think of preparing this Biryani without marinating it. Raw Papaya skin paste is used as the meat tenderizer back home. My Ammi however says that if the meat is tender enough, there is no need for a meat tenderizer at all. Following her advise, I have prepared Kacchi Gosht ki Biryani many times without using papaya paste and the meat is always bone tender. However, if first timers are apprehensive to try out the Biryani without the use of any meat tenderizers, please go ahead and use it. Apart from the puree of skinned unripe green papaya, peeled kiwifruit puree and pineapple puree are also powerful meat tenderizers.
My dadi(grandmother) always advised us to use rice and meat in 1:1 ratio for Kachchi Biryani. However if you like a meaty biryani, go ahead and follow meat and rice in 1.5:1 ratio, or if you prefer more rice and less meat, follow meat and rice in 1:1.5 ratio. To give time for the raw marinated meat to finish cooking along with rice, the rice is pre-soaked, and then just cooked for a minute or two, then drained and layered with the raw marinated meat and they are both cooked together. As the Biryani cooks, the steam from the meat and its marinade rises above to the rice and aids in its cooking as well. The rice also acquires flavors from the steam and the end result is piquant.
freshly chopped cilantro and mint in water
Hyderabadis prefer Kachchi Biryani over Pakki Biryani for many reasons~because this Biryani is the true Hyderabadi Biryani, for its uniqueness in the method of preparation and ambrosial taste, and also because this biryani is very simple to prepare unlike considered. All you have to do is marinate the meat for about 3 hrs, and then allow to slow cook along with half cooked basmati rice for about an hour, thats it. You do not need to stand in front of the stove stirring it the whole time. Just leave on stove to slow cook and you are free to attend to your other chores.
Make sure that you have everything ready to hand before you begin cooking rice, as you will need to assemble the layers quickly, while the rice is still warm.
Hyderabadi Kachchey Gosht ki Biryani – Hyderabadi Lamb Biryani
Serves: 6-8
Total Marinating time: 3 1/2 hrs
Total ‘Dum/slow cooking’ time: Around 1 hr and 10 mins
Canola oil – 6 tbsp
Ghee – 2 tbsp
Lean spring Lamb meat, with bone, preferably leg, cut into 5 cm cubes – 800 grams (my Ammi even adds mixed pieces like ribs, chops etc) excess fat trimmed, washed, drained and pat dried
for the tenderizing mix:
Raw Unripe Green Papaya skin – grated or made into a paste , about 2 or 3 tbsp (or) Kiwi fruit – 1, about 50 gms, peel discarded and the pulp mashed into a smooth paste (optional)
Ginger garlic paste – 3 tbsp
Salt – 1 tsp
Turmeric powder – 1/4 tsp
for the marinade:
Thick Yogurt – 1/2 cup
Yellow onions – 3, medium sized, finely sliced
Fresh Mint leaves – 1 cup, loosely packed, roughly chopped
Fresh Cilantro – 1 cup, loosely packed, roughly chopped
Small green chillies – 4-6, slit lengthwise
Red chilli powder – 2 tsp
Salt – 1 tsp
Garam masala powder -1 tsp
Cardamom powder – 1/8 tsp
Coriander powder – 1 tsp
Lemon juice – 2 tbsp
for the rice:
Long Grained Fragrant Basmati Rice – 800 grams (old biryani rice)
Shah Zeera – 1/2 tbsp
Cardamom – 4
Cloves – 4
Cinnamon stick – one 2″ stick
Dagad Phool – 1 tbsp
Dried bay leaf – 2
Salt – 3-4 tsp
for the Biryani:(assembing layers)
Saffron threads – 2 big pinch
Warmed milk – 1/2 cup
Cilantro – 1/2 cup, loosely packed and roughly chopped
Mint leaves – 1/2 cup, loosely packed and roughly chopped
Lemon juice – 2 tbsp
additional ingredients:
Dough made with maida/all-purpose flour (flour+water) to seal the vessel(optional)
1. In a large thick walled oven-proof vessel/saucepan (if you have a thick walled degchi, please use it) (also please choose a vessel that is large enough so that there is about 1/4 amount of free headspace left after the whole biryani is assembled for the steam to collect and aid in cooking), add the tenderizing mix and the marinade and mix well. Wear gloves, add the meat and thoroughly mix the meat well. Using a knife, gash/poke the meat in the marinade. Mix once and again gash/poke it with a knife and then mix. Cover and keep aside.
2. In a thick bottomed frying pan, pour in oil and ghee. Once the oil is hot add the sliced onions. Deep fry them until evenly golden brown in color, keep a close eye and make sure you do not burn them. Once done, remove the pan from heat. Using a slotted spoon, remove half of the fried onions into a platter and spread them out. In a while, they will crisp up as they cool. The crisped fried onions will be later used for garnish. Reserve the remaining fried onions and oil in the same pan and let cool. These will be added to the marinade.
3. In a small bowl, add the warmed milk and soak the saffron threads in it.
4. Add the cooled fried onions and about 4 tbsp of the oil from the pan to the marinating meat and thoroughly mix using a spoon. Cover and keep it back in the refrigerator for 3-4 hrs.
marinating meat
5. Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30 minutes.
6. In a large saucepan, pour in surplus cool water and add the shahzera, cardamom, cloves, dried bay leaf, dagad phool and salt (do not forget adding salt). Cover and bring it to a boil on high. Once the water is boiling, drain the soaking rice and add it to the boiling water and stir. Cook for just 2 minutes and drain the rice immediately.
7. Spread the drained half cooked rice over the marinating meat. Spread evenly the chopped cilantro, mint, saffron soaking in milk, remaining crisped fried onions and lemon juice. Cover the vessel properly with aluminium foil or a tight lid (with vents closed with dough if any) so that no steam can escape. You can also apply dough to seal the lid which is the traditional method.
top layer of garnish just before putting it on dum
8. Cook the Biryani on high for 5 minutes. You will notice that a good amount of steam has built up, which is called as the pehli bhaap, meaning first steam.. Then take a flat dosa tawa and keep it below the vessel (so that the bottom does not burn and it slow cooks evenly) and lower the heat to simmer and let it slow cook for 30 minutes, until done. Remove from heat, and have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a further 10-15 minutes. when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
Oven Method:
1. Follow the above steps until step 7.
2. Preheat the oven to 450°F.
3. Cook the assembled biryani in the vessel on stove-top on high heat for 5 minutes, until nice steam has built up, which is called as the pehli bhaap, meaning first steam. Immediately transfer this vessel in the pre-heated oven for 20 minutes. After that, turn the oven setting to 300°F and bake it for further 15 minutes, after which have a quick look to see if the rice has cooked and stick a fork through to test the meat (be careful as there will a lot of steam, do not burn yourselves). If it needs to cook a little longer, cover again tightly with the lid/foil again and cook for a furthur 15 minutes. Remove from oven when it is done and wait for 10 mins before mixing the rice with meat, and serve on a large serving platter. For a special touch, garnish with more fried onions, cilantro and mint leaves, toasted/fried almonds or cashewnuts or pinenuts or raisins and quartered hard boiled eggs.
Serve this Biryani along with Mirchi Ka Salan or Baghare baingan or Kaddu ka Dalcha or Tamatar ka Kut or plain and simple Dahi ki Chutney for a sumptuous Hyderabadi meal.
This lajawaab biryani is my contribution to the “The Hyderabadi Bakr-Eid Food Festival-’09” that I am hosting on my blog. The event is on and you can all send me your Bakr-Eid special recipes until December 31, 2009. Click on the link for more details.
Here are other versions of Kachchey Gosht ki Biryani from some of my fellow food blogger buddies:
1. Yasmeen’s version of Kachchey Gosht ki Biryani
2. Anjum’s version of Kachchey Gosht ki Biryani
3. Foodgoddess’s version of Kachchey Gosht ki Biryani
Luv,
Mona
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December 1st, 2009 at 2:26 pm
salaamz mona jee.. aap ne tou bahut achi biryani bane huwe hai…colour looks awasome…..kaise thi aapki eid….i am happy to see this new recipie again because i had no idea at all of makeing biryani in this way toooo…….with lots and good wishess and love nishat……..
December 1st, 2009 at 3:20 pm
Wow !!! Mona..never heard this version of kachi biriyani ..sounds interesting..sure it tastes delicious..
December 1st, 2009 at 4:52 pm
Lajawaab indeed,we also prepared kacchi biryani for Eid,will post about it soon 😀
December 1st, 2009 at 8:16 pm
assk mona.
wow ,yummy biryani and nice recipe. i shall try soon with qurbani meat, alhdld it is tender.
also mona i am bit confused regarding baking proc. do i compulsory have to place on stovetop and transfer to baking oven
or
just bake in oven.
anyhow i really appreciate all the efforts,time u took to present this recipe since its hardwork.
eid mubarak once again
rizruby
WaAlaiKumAsSalaam Rizruby, you can directly bake it in oven if you wish. Hope you had a wonderful Eid too! ~Mona
December 1st, 2009 at 9:18 pm
I did not know about papaya paste and its use as a tenderizer of meat. I am learning so much through your blog, along with gathering amazing recipes!
December 2nd, 2009 at 4:59 am
that’s a wonderful briyani, looks delicious!! The instructions and tips you’ve given (especially your ammi’s traditional way) are well detailed; I’ve never dared to do this kachi briyani, but I think it’s high I do it soon, atleast for my papa!!!
My papa (dad) is a great fan of this briyani ; even for this Eid, he was offered with so much of this briyani from his friends!!! nice post!!
December 2nd, 2009 at 10:00 am
mona this absolutely fantastic, i wish i had the precision and patience to make this biryani. i made a yakhni palao for eid this past weekend and i thought to myself, i am not making this again for a very long time! yours is even more work than a palao. i love the photos and the way you describe the process. bravo! x
December 2nd, 2009 at 10:43 am
Thks for telling me that I can use kiwi instead of papaya for the tenderizing part .. makes my life a lot easier! Still, this recipe is pretty intimidating for someone who’s NEVER tried it before! Still, it is a hyderabadi delicacy that I must try … or else my ancestors will disown me 😉
December 2nd, 2009 at 11:44 am
Assalamalikum mona,
Thanks for such a detailed procedure.I have tried kachi akhni biryani with chicken.Turned out good alhamdulillah.Its easier to start with chicken and then move on to gosht I think cos chicken has no issues cooking tender with rice.For kacchi akhni with gosht, do you think I could use meat tenderizer?Will that alter the flavor in anyway ?
WaAlaiKumAsSalaam Nizsha, For kacchi aqni, I had also started with murghi, and once I perfected it, I moved on to gosht.
Which meat tenderizer are you talking about? Do you mean the store bought ready made meat tenderizers available in bottles/jars? I have not used them anytime, so I have no idea. I only use natural meat tenderizers like Kiwifruit or raw Papaya as mentioned above. ~Mona
December 2nd, 2009 at 7:44 pm
I am a die hard fan of biriyanis dear…this looks absolutely tempting…yummo’
December 2nd, 2009 at 10:07 pm
Give me biryani any time of the day any day and I will have it. This is awesome.
December 3rd, 2009 at 12:03 am
yum mona that Biryani looks so delicious…
my grandmother used to make us similar Biryani but without using yogurt & she used special spice mix that she prepared at home…
we call it in arabic “Biryani Tahtah”or “Motaban” 🙂 but I always afraid to cook it this way.
I bookmarked you recipe & I’ll for sure give it a try soon 🙂
December 3rd, 2009 at 1:16 am
Asak mona…lovely recipe..n the description part was really good..awesome job..
December 3rd, 2009 at 4:41 pm
I cooked the biryani using this recipe, it was really delicious. Everyone raved about it. Thanks for posting it.
Mina, glad that your family liked it. My pleasure! ~Mona
December 6th, 2009 at 9:43 pm
assk mona
i made kachi biryani recipe for suday lunch.
alhdlh it turned very good. i shall definetly make again in future.
it has a different taste than pakki biryani, but my pakki biryani also tastes very good alhlh.
thx for recipe
rizruby
December 30th, 2009 at 1:42 pm
Thank You Mona for dropping by. You have a wonderful collection of recipes here. I’ll be visiting often :).
July 8th, 2010 at 11:31 pm
hi mona
great recipe…thanx for the effort u have taken to post this recipe ,step by step….i hav a doubt….do i hav to add oil on the rice before covering with aluminium foil and baking it….i mean can i skip that .thank u
Pooja, ofcourse you can skip pouring oil on top of rice before baking the biryani on dum, but I suggest you add just a little bit and pour it evenly allover the rice.
August 19th, 2010 at 8:40 am
can i use bottled meat tenderizer?
thanks
September 6th, 2010 at 4:04 pm
salaam mona
i am planning on making this for eid inshallah ! =D just wanted to know if i can make the tnederiser by just pureeing a green papaya? or is it specifically the skin alone???
WaAlaiKumAsSalaam Ninu, take thick peels of raw green and unripe papaya and puree it. Use this paste as meat tenderizer.
September 27th, 2010 at 1:28 am
Hi Mona,
I tried your recipe and the biryani came out very good. Thanks a lot for posting the recipe.
The only one thing that I noticed was that there was a slight bitter taste to the biryani and I am not sure why! Also the aroma was exactly perfect. Any tips are welcome.
Thanks
September 27th, 2010 at 1:30 am
Actually, I meant that the aroma was NOT exactly perfect 🙂
I wonder if I should be adding more garam masala to get the aroma right. I was also wondering if the bitter taste is because I was deep frying the onions in Canola oil. Should i shallow fry it or use Olive oil?
Thanks,
Kishore
Raghavan, if you have followed my recipe perfectly, the Biryani should definitely be very aromatic. Please try the recipe once again. .
October 4th, 2010 at 9:52 am
Asalamualaikum,
I made 2 pans of your biryani this past weekend. It turned out really great! Better than any restaurant in Chicago and better than the women in my family.
The recipe was so easy to follow that even a “man” can get it right on his first try.
Thanks for sharing. Because of your recipes I can now enjoy cooking and eating the food I want with out having to beg my mom, my sister or my wife 🙂
The taste came out great but I had a few questions, before I make it again this weekend for my friends:
1) I just want to confirm that the salt is only 1/2 teaspoon in the marination?
2) Are store bought pre-fried onions ok or would they alter the taste?
3) After draining the water out of the parboiled rice, should the bay leaf be transferred and included in the layer for the biryani pan?
4) Also for the lady who posted above me, I heard that over frying the onions or maybe too many onions can cause the taste to be bitter?
Jazakallah!
Imran
Waiyyakum Imran. And Jazakallahu Khair for the appreciation. I am glad you liked my recipe.
1. You can add more salt according to your tastes.
2. I recommend you use store bought fried onions only during lack of time. Or else fresh fried onions is always best for biryani.
3. You can discard the bay leaf soon after draining out the water, or after serving the biryani. It depends on your choice.
4. I second the causes you have mentioned for the biryani turning bitter. But if one follows all the above steps precisely for biryani preparation, it will inshallah turn out perfect.
October 23rd, 2010 at 7:34 pm
is it okay to let it marinate one night and cook it next day?
Sana, you can marinate the meat overnight, but if you are doing so, there is no need to add any meat tenderizer.
October 24th, 2010 at 1:45 pm
asak mona,
as u told kiwi fruit can be used for tenderising the meat,i want to know whether we need to add the puree of the fruit??
WaAlaiKumAsSalaam Humera, yes you need to add the puree of the peeled fruit to the meat.
October 26th, 2010 at 9:30 am
jazakallah…
November 4th, 2010 at 3:55 pm
Salaam Mona,
I came back to your site to check some of the instructions. I noticed that your recipe changed slightly. Is this a better recipe than the one you had posted earlier? I found the ealier one very delicious. Here are the changes that I found:
More mint for marinade and biryani layers, more salt for marinade, added coriander powder for marinade, less meat, more cardamom, more cloves, less salt in water for rice, and less onions.
Jazakallah,
Imran
WaAlaiKumAsSalaam Imran, you have guessed all the changes right. These changes were suggested by my Ammi.
November 14th, 2010 at 10:14 am
Dear Mona
Thanks for the detailed recipe. Tried it out yesterday evening and it came out very well. Instead of 40 min I had to cook for 2 hrs on dum. Thanks again.
Sravanthi
December 4th, 2010 at 4:32 am
Dear Mona,
I tried making this in the past with veal meat but the meat came out hard (even though i used shan meat tenderizer). Do you think its advisable to use lamb meat only? Pleaseeee help me out here. i have a dawat at my house and iam in a panic mode. thank you
Saniya, you should only use very lean and tender meat for the preparation of Kachchi Biryani. Veal meat is tougher than lamb meat so it not recommended. Use only lean spring lamb meat for this biryani.
December 9th, 2010 at 8:09 pm
aswk Mona,
Jazakallah for ur great recipie.
I have few things to ask..
* If we use saffron food color instead of saffron strands do we have to use milk?
*I have electric stove at home,so do i have to follow the same procedure for cooking.(I mean the last step)
WaAlaiKumAsSalaam Fatima, you have to use milk or water in any case. If you are using yellow food color and not saffron strands, no need to dissolve the color in the liquid, just sprinkle the color powder on the rice during garnishing. You will only have to follow until step 8 for stove top method.
January 25th, 2011 at 11:55 am
Salaam Mona,
Once again thank you for posting such great recipes! I was wondering if you could help me with a few questions.
1) Spring Lamb, have you ever noticed any kind of bad meat odor when making it with Lamb?
2) Have you ever kept the biryani on dum for a longer period like multipe hours? If so how much heat would you recommmend for the oven?
3) In my visit to hyderabad recently some chefs told me they make this with a little sour cream, and no mint? Have you ever heard anything like that?
4) Ive tried this with Serrano peppers (small green chili’s available to me. Which green chili do you recommend. I’ve heard Finger hot’s (Jwala peppers are good)
5) Most important question is, which biryani tastes better, Pakki or Kachchi? Is there a difference in taste, flavor or aroma? I have tried many recipes, your’s being the best, but I am not able to reproduce the really nice fragrance of cooked gosht in the biryani which ive tasted at weddings.
Jazakallah, may Allah reward you for your recipes!
WaAlaiKumAsSalaam Brother Imran, Jazakallahu Khair for the appreciation.
Here are your answers:
1. Fresh Lamb meat should not smell bad at all. Though the meat has a distinct strong smell to it, but it should not be a ‘bad’ smell. Marination is the key to get rid of the strong smell.
2. I usually prepare Kachchi Biryani on the stove top nowadays, which takes like less than 45 minutes to get done completely. In the oven, you can slow cook the Biryani for upto an hour and a half at a low temperature if you want.
3. Making Biryani with sour cream sounds totally new to me. And mint according to me is very essential ingredient for Biryani preparation for a good aroma.
4. I stick to using small green chillies for Biryani and all other preparations. Do not use serrano except for making Mirchi Ka Salan and Mirchi Bhajiya.
5. Kachchi Biryani is the true Biryani, and Pakki Biryani is a version of meat pulao. I am a die hard fan of the Kachchi Biryani that is served at Hyderabadi weddings. I wish I could get the recipe from a good bawarchi, but they are very secretive about it and do not easily share their recipes.
January 30th, 2011 at 9:30 pm
aswk mona,
How many cups of do i need for 700gms of rice? Can you please convert the measurment of rice into cups?
WaAlaiKumAsSalaam Fatima, 700 gms of raw rice = 3.5 cups of raw rice.
February 6th, 2011 at 10:03 am
Dear Mona,
Thank you so much for the recipe.I stay at Hyderabad. I made katchi gosht biryani today and it came out very well.This is the first biryani of any kind I have cooked and my goodness it turned out very delicious. All my family members were surprised that I can cook Biryani.The mutton also cooked perfectly.Thanks for the raw papaya tip.Next time I would follow ur recipe and only changes I would make would be making it more spicy. Once again thank you so much for your wonderful recipe.
I always wanted to buy a cookbook about Hyderabadi cuisine but I dont need it now. I found your wonderful website and this would be my guide to Hyderabadi cuisine.
February 7th, 2011 at 11:30 am
Salaam Mona,
Thank you for posting such great recipes, your website has become really popular in my family and at my work.
I had a couple questions for you, if you can kindly answer.
1) Saffron, I have made your biryani almost 15 times. I used a Safforn my mom gave me, it was not strong, did not overwhelm biryani. We ran out of it, so we got Saffron that came from Spain. It was REALLY strong, messed up the entire biryani. The biryani tasted like we were eating a flower. My question is can Saffron be ommitted since it is so risky, was it only used for color and aroma? Or was it for flavor as well?
2) Sometimes my biryani when cooking, comes out WET. I think this is because of yougurt, even though I use “whole fat”. Any tips on fixing this? Should I use greek yougurt? Or should I cook it more?
Jazakallah!
Imran
WaAlaiKumAsSalaam Brother Imran. Jazakallahu Khair for the appreciation. Here are your answers:
1. Saffron is added to Biryani for color most importantly and also for a little bit aroma. You can totally skip using saffron and use good quality kesar color that is abailable in the market. You can also entirely skip using saffron as well as kesar color. Only difference will be your biryani will not have the hues of saffron color.
2. The wetness of the Biryani you are talking about is because of the yogurt as well as the moisture produced during the process of cooking. The perfect Biryani should not be very wet once done. Transfer the Biryani dish to the oven and cook a little longer if the Biryani comes out wet again in the future.
April 20th, 2011 at 10:35 am
Dear Mona,
This recipe was absolutely amazing, thank you so much. I have tried biryani all over my city and have been sorely disappointed, but this tastes so wonderfully authentic and perfect. The only thing is that I couldn’t find cardamom pods, shah zeera or dagad phool, so I just added more garam masala and it tasted just fine.
One question though, I used 3 jalepeno chillies and it wasn’t anywhere near spicy enough for me, I like a lot of spice. Are jalepeno chilllies the right one to use or do you use a different kind?
Once again thanks, everyone loved this biryani so much when I made it though, it was perfect!!!
Nicholas, you can add more red chilli powder, as well as small green chillies or serrano chillies to make the biryani more hot. Traditionally Biryani is not very spicy or hot in taste.
April 24th, 2011 at 10:36 pm
. (Wash the rice in 3 changes of water and soak it in surplus fresh cool water for 30 minutes).Is this step important in making biryani? or it depends upon the type of basmati rice ….what is important about this step?
when i soak rice in water ,it breaks into tiny little pieces…..why is this so?
Fatima, it is recommended to soak the biryani rice for around 15-30 so that the rice cooks faster and easily. If the rice you are cooking is breaking into little pieces, you are over soaking/cooking it. Cook the presoaked rice for just a few minutes until it breaks into two pieces.
June 5th, 2011 at 5:18 pm
Asak mona,
we ususally use veal meat but the meat never gets soft, i used to use the shan meat tenderizer but i want to try papaya now, do i only use the skin of the green papaya? what about the pulp.I would really appreciate your advice. 🙂
WaAlaiKumAsSalaam Lubna, you can even use the pulp of the raw papaya as the meat tenderizer.
June 28th, 2011 at 7:29 am
hello i’am new to your blog,i do make the same biryani quite often , this is just right,you’ve got a good blog.keep the good work goin ma’am.
August 31st, 2011 at 5:33 am
Asalamualaikum,
I was searching for a good compact hyd biriyani recie..and urs is looking fine with every detail..thanks..i am going to try in next sunday..and definitely will send my feedback..
September 7th, 2011 at 2:00 am
Aswk monaji,
What’s the substitute for saffron strands? I am really confused about the food color powders….:(:( can u please post the pictures of difference food color powders.”…which one should we use in biryani? Is it lemon yellow color powder or something else ……jazakallah.
WaAlaiKumAsSalaam Fatima, you can use good quality kesar food color instead of saffron strands.
April 26th, 2013 at 6:10 am
you are not given the garam masala details pl give the details of the garam masala both kacchi & pakki biryani
August 15th, 2013 at 2:02 am
Assalamwalaikum,
Your recipe kachi biriyani is really awesome.I have a querry.Can I use mesh(jayatri)or nutmeg and mitha atar in your recipe?
January 4th, 2014 at 5:37 am
Salam Mona.
recipe is authentic masha Allah..
I have a doubt..if the rice is pre soaked it it enough to cook only for 2 mins before adding to the marinated meat..need yor suggestions,plz
Safna, yes.
July 30th, 2014 at 4:25 am
Hi Mona,
I have been ardent fan and have been using your recipes regularly. With regards to this biryani receipe… I find something missing …as it does not taste exactly like the Hyderabadi Biryani… (I grew up on Paradise Biryani). I think its the garam masala. Can you help please?
Regards
Belinda
December 21st, 2015 at 3:03 am
Hi Mona,
the description is great and measurements are mentioned perfectly.I prepared mutton Biryani yesterday and it turned out BITTER.I think following can be reasons:
1)I pealed off papaya skin and used inner pulp.
2)Base is slightly burnt(and due to presence of fried onions the mutton and gravy turned bitter)
Can you please let me what can be the possible reason.I would like to try it again.
April 24th, 2018 at 3:06 am
Hi Manoj,
This is a very late response, but still….
Please do not give up! Try it with another tenderizer, or, as I do without one, but make sure you have tender meat and marinate, marinate, marinate!!!
Second, you probably had the flame on too high, with insufficient milk or yoghurt in the pot. Each stove is different and here is the tricky part of this recipe..learning by trial and error to adjust the liquid proportions to the flame.
A slight amount of burning is actually considered normal by many experienced cooks, including myself, although that rarely happens to me. Do not scrape off the bottom when mixing the biryani, when that happens.
July 9th, 2016 at 3:46 am
Hi,
This blog is very nice…i also like Hyderabadi biriyani very much… thanks for sharing it with us..have you ever tried the the god’s own country kerala’s verities of biriyani
July 27th, 2016 at 7:13 am
Salaam Mona,
Can you please provide the tips for making biryani.
From my experience when biryani is ready and we found the meat color becomes black then it is an indication that biryani is worst. and if neat colour becomes pink then consider biryani is perfect.
How color of meat becames pink and black can you share your experience.
we like your recipies much