Hyderabadi Kache Gosht ki Dum Biryani

“There is no love sincerer than the love of food.”

― George Bernard Shaw

Hyderabadi Kacche Gosht ki Dum Biryani is the Biryani of Nawabs. There are two versions of this biryani- Kachi Biryani (raw meat) and Pakki Biryani (precooked meat). This recipe is about the Kachche gosht ki biryani but for those who are making for the first time, it is better to start with the chicken. The meat is nicely marinated giving it enough time to tenderize and infuse itself in all the spices. The rice is half cooked or little more than that. Along with some other aromatics, the marinated meat is then layered with cooked rice and sealed well with a dough and slow cooked in the steam to the perfection. It is unimaginable that the texture of the meat you find in this type of Biryani is far more tender and succulent than the usual Biryani. The flavors and the aroma you get when you open the lid is just mind blowing.


Marinade Preparation:

Mutton- 1/2kg (Clean of fat)

Garlic paste- 1tbsp

Ginger paste- 1 tbsp

Red chili powder- 2 tsp

Turmeric Powder- 1 pinch

Coriander powder- 2 tsp

Garam masala- 1/2 tsp

Biryani masala- 1 tsp

Lemon juice- 1 pc

Green cardamon- 4 to5

Black paper- 1 tsp

Cumin seed- 1/2 tsp

Clove- 2 to 3 pods

Black cardamon- 1 to 2 pods

Mace- 1 unit

Cinnamon- 1 stick

Green Chili- 4-5 (half split)

Curd 200gm

Caramelized fry onion- 3 pcs

Coriander Leaves-  2 tbsp

Mint leaves- 2 tbsp

Refined Oil- 2 tbsp

Rice Preparation:

Water-1/2 liter

Cardamom-5 to 6 pods

Clove-3 pods

Cinemom-1 stick

Black paper-1 tsp

Black cardamom- 2 Pods


Tsp cumin-1

Tej patta/Bay Leaves-2 Leaves

Green chili-3 pcs

Salt- (more than normal)

Rice-1/2kg (Long Grain)

Refined Oil-2tsp

Dum Cooking- (Low Flame)

Mutton Marinade



Caramelized fry onion

Chopped mint & coriander


Biryaani masala-2tsp

Clear Butter/Ghee- 3 tbsp

Saffron milk- 1 Cup

Rose water- 1 drop


Step 1

Take the Mutton ½ Kg (Nalli, Boti Chaanp) in a Bowl and add Garlic Paste (1 tbsp),Ginger

Paste (1 tbsp), Salt (to taste), Red Chili Powder (2 tsp),Turmeric Powder (Just

a Pinch), corianderPowder (2 tsp), Garam Masala (1/2 tsp), Biryani Masala (1 tsp), Lemon Juice (1lemon), Green Cardamom (4-5 pods), Black Pepper ( 1tsp), Black Cumin (1/2 tsp),

Clove (2 to Pods), Black Cardamom (2 Pods), Mace (1 inch), Cinnamon Stick (1

inch), Green Chili (4 to 5 pcs split), Curd (200 gms), Fried Onion 3 pcs

medium), Coriander Leaves (2 tbsp finely chopped), Mint Leaves Leaves (2 tbsp

finely chopped), Refined Oil (2 tbsp appx) and mix it well to prepare the

marinade. Keep the marinade in fridge for at least 10 to 12 Hours.


Now boil Water(1 ltr appx) and add Green Cardamom (5 to 6 pods), clove (3 pods), CinnamonStick (1 inch), Black Pepper (1 tbsp), Black Cardamom (2 pods), Star Anise (2pods), Mace (1 inch), Black Cumin (1 tsp), Bay Leaf ( 2 leaves), Green Chili (3 pcs split), Salt ( more than normal as excess salt will be rinsed off), Biryani Rice (½ Kg Vintaged), Refined Oil (2 tbsp appx). Boil the rice not more than 35 % cooked. Drained off the water and let the boiled rice cool for 5 Minutes.


For putting on Dum first put all the Marinade in the cooking pot and add Refined Oil (2tsp appx) then pour Milk (½ cup). Now garnish the marinade with fried onion, finely chopped coriander leaves and mint leaves and cover the marinade with boiled



Now take a small bowl of milk and add Biryani Masala (2 tsp), Clear Butter/Ghee (3 tbsp).Mix it well and sprinkle the masala evenly. Add some saffron and rose water to ½ a cup of milk and sprinkle on the Rice evenly. Again garnish the marinade with

fried onion, finely chopped coriander leaves and mint leaves and seal the lid

to put on Dum cooking.

Garnishing & Accompaniments

Best served with Mint Raita

Top Tips

  • While boiling rice put more than normal quantity of salt.

  • You may use just a tbsp of Papaya paste for short Marinade time

  • Keep on dum cooking on low flame only to avoid mutton from getting burnt.

  • Ideal Marinade time is 6 to 8 hours

Video Recipe-


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