Tuesday, 9 February 2016

Katchi Biryani - Hydrabadi - sikandalouscuisine

Adapted from Pratibha Karan's cookbook Biryani , I went with the recipe by and large but upped the spice , ginger garlic etc twice over as my experience with her recipes is that she keeps them bland . I also cut down on her quantity of curd and lemon juice - thankfully I may add ! This is my take .
500 Grams Mutton - marinate in:
1 Tablespoons Ginger Paste
2 Tablespoons Garlic Paste
1 Tablespoon Raw Papaya Paste
Gently rub the above into the mutton and set aside while you get to the next step
2 Onions Sliced.
8-10 Green Chilies - Ground to a paste.
1/2 Teaspoon Black Peppercorns.
1/2 Cup Chopped Dhania Leaves.
1/4 Cup Mint Leaves.
1 Teaspoon Garam Masala.
250 Grams Yogurt .
Fry the onions till golden brown , remove from oil and crush . Mix onions with all the balance ingredients  above into the marinating mutton for a few hours or overnight.
350s Grams Rice - I used Golden Sela.
1 Big Pinch Saffron Soaked in 1/3d Cup Milk.
2 Tablespoon Ghee
2 Tablespoons Oil.
Soak the rice in water for an hour ( less if you are using basmati ) , boil in 2 liters water to which you have added salt and 1 teaspoon oil . Cook only 3 minutes till  20 % done.
Assembly:Add mutton to a heavy bottom pan and cook on high till contents come to a boil, reduce heat , cover and cook 10 minutes.
Add 1/2 Cup water and when it comes to a boil lower heat , spread rice over mutton , cover with a tight fitting lid and cook on ' dum ' for 30 minutes.
To serve - take the biryani out in chunks from the side without mixing - this will give you the multicolored rice effect . Garnish with fried onions - it came out delicious !

Remove lid , sprinkle saffron milk , dot ghee on the surface - reseal pan and cook on ' dum ' for another 20 minute or till meat is done.

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/


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