Anyone know how to make this?
I loooooooooooooooooove Hyderabadi Biryani SO much!!!
Re: Hyderabadi Style Kachey Gosht Ki Biryani
Will this help you?
Re: Hyderabadi Style Kachey Gosht Ki Biryani
this is how i make it:
Ingredients:
Meat - stew cuts are best
Rice - 4 cups raw
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp red chilli powder
1/4 tsp haldi (turmeric)
1 tsp garam masala
lemon juice
1 tsp cumin seeds
1 stick cinnamon
5 cloves
5 cardamom
1 Onion, finely sliced and fried til golden brown
1 cup yoghurt
Coriander and mint- half a bunch each(chopped)
1/2 cup milk+1 pinch saffron(soak the saffron in the milk)
Directions:
MARINATE THE MEAT:
Marinate the meat in ginger garlic paste and 1/2 tbsp salt for atleast two hours in the pot in which you are planning to cook. Add 3/4th of the chopped herbs to the marinated meat. Add 3/4th of the onions(crushed) to it. Add yogurt and garam masala. Add 4 tbsp of the oil in which the onion was fried. Add red chilli powder and haldi. Check the salt amount. It should be really salty. Add 1/4th cup water to it and 1 tbsp lemon juice and mix everything thoroughly.
BOIL THE RICE:
Take a big pot and add water halfway to it along with 1 tbsp salt, cinnamon, cloves, cardamom and cumin seeds. Boil this water and add drained rice to it. After 3-4 mins, take a layer of rice and spread it over the marinated meat. After 6-7 mins of complete boiling(that is, 3 to 4 minutes of boiling more) remove the water from the pot and drain the rice completely and add to the marinated meat in layers. Pour 1 tbsp oil with 1 tbsp lemon juice over this. Add the rest of the chopped herbs and onions. Add the saffron-milk mixture to it in places.
BAKE IT
Preheat the oven to 450 F. Cover the marinated mixture pot tight with Aluminum foil and a lid and cook it on high on a stove for 10 mts. Put this pot in the pre-heated oven for 30 mins. After that, change the oven setting to 300 and bake it for 30 mins more. Remove from oven when it's done and wait for 10 mins before mixing the rice with meat.
Re: Hyderabadi Style Kachey Gosht Ki Biryani
is it digestible or u eat that as a "last supper" haha
Re: Hyderabadi Style Kachey Gosht Ki Biryani
it turns out perfectly tender... i was surprised too when i first made it!
hashmat... i have say, my fave biryani is the one i had at Bismillah in old city, lucknow... that and their tunday kebab.. out of this world!!
it turns out perfectly tender... i was surprised too when i first made it!
hashmat... i have say, my fave biryani is the one i had at Bismillah in old city, lucknow... that and their tunday kebab.. out of this world!!
**
achchhhaa...wow...to aap kis lucknow kii baat kar rahii haiN? nawaaboN kaa lucknow ya'ni mere vaalid moHtaram marHoom o maGhfoor kaa lucknow yaa goroN kaa lucknow ya'nii meraa lucknow haha...just kidding...
yup, Biryanis at lucknow is the bestest :)
Biryaanii par maiN ne kabhi ek mazaaHiya she'r likhaa thaa...share karnaa chaahuuNgaa to arz kiyaa hai k:
tum apne Hisse kii thoRii sii biryaanii mujhe de do
haDDiyaan le lo tum, boTii dilbar jaanii mujhe de do!
haha**
Vidpk.com - Zubaida Tariq in Handi - Kachay Gosht Ki Hyderabadi Biryani
I trust Mrs. Zubaida Tariq’s recipe always!
Re: Hyderabadi Style Kachey Gosht Ki Biryani
Nimkoooooooo, thank you so much! That recipe looks really good and Im going to give it a go.
I love our Sindhi Biryani but for some reason, just cant get enough of Hyderabadi style. Its different and turns out so well paired with some chunky raita. Yummy!
Re: Hyderabadi Style Kachey Gosht Ki Biryani
me too, sindhi biryani is my fave, but sometimes i just crave hyd biryani. i am making it tomm insha'Allah!
i watched the video wishkamar posted above...Mrs.Tariq's biryani looked really delicious! the ingredients were the same as i listed above, but her technique was different. She moved away from the traditional way of cooking this kacche gosht ki biryani by first cooking the meat, and then adding the rice (but then technically it's not kacche gosht ki biryani anymore!). she did this to ensure that the meat would be cooked completely coz she cooked it on a tava on the stovetop. if u're going to follow the recipe i outlined, rest assured that the meat gets thoroughly tender in the oven.
mrs.tariq also mixed yellow food colouring in milk to give the biryani that lovely uniformly yellow colour; you may want to do the same because i never get that nice a colour with saffron...
this is how i make it:
Ingredients: Meat - stew cuts are best Rice - 4 cups raw 1 tbsp ginger paste 1 tbsp garlic paste 1/2 tsp red chilli powder 1/4 tsp haldi (turmeric) 1 tsp garam masala lemon juice 1 tsp cumin seeds 1 stick cinnamon 5 cloves 5 cardamom 1 Onion, finely sliced and fried til golden brown 1 cup yoghurt Coriander and mint- half a bunch each(chopped) 1/2 cup milk+1 pinch saffron(soak the saffron in the milk)
Directions: MARINATE THE MEAT: Marinate the meat in ginger garlic paste and 1/2 tbsp salt for atleast two hours in the pot in which you are planning to cook. Add 3/4th of the chopped herbs to the marinated meat. Add 3/4th of the onions(crushed) to it. Add yogurt and garam masala. Add 4 tbsp of the oil in which the onion was fried. Add red chilli powder and haldi. Check the salt amount. It should be really salty. Add 1/4th cup water to it and 1 tbsp lemon juice and mix everything thoroughly.
BOIL THE RICE: Take a big pot and add water halfway to it along with 1 tbsp salt, cinnamon, cloves, cardamom and cumin seeds. Boil this water and add drained rice to it. After 3-4 mins, take a layer of rice and spread it over the marinated meat. After 6-7 mins of complete boiling(that is, 3 to 4 minutes of boiling more) remove the water from the pot and drain the rice completely and add to the marinated meat in layers. Pour 1 tbsp oil with 1 tbsp lemon juice over this. Add the rest of the chopped herbs and onions. Add the saffron-milk mixture to it in places.
BAKE IT Preheat the oven to 450 F. Cover the marinated mixture pot tight with Aluminum foil and a lid and cook it on high on a stove for 10 mts. Put this pot in the pre-heated oven for 30 mins. After that, change the oven setting to 300 and bake it for 30 mins more. Remove from oven when it's done and wait for 10 mins before mixing the rice with meat.
Namkeen, how much meat do you use for 4 cups of rice?
Yum yum!
Re: Hyderabadi Style Kachey Gosht Ki Biryani
Can anyone post a picture of it?
Re: Hyderabadi Style Kachey Gosht Ki Biryani
wishkamar, 1 kg meat.
i also forgot to mention that u have soak the rice for about 30 mins before adding it to the boiling water. also, don't be in a rush to open up the pot after it's out of the oven coz that will let out valuable steam..
pareezay, i was sposed to make it today for a dinner party, but it's been postponed. i hope someone else tries it out and posts pics, otherwise i will do so the next time i make it.
if only we could feast on pics!!
Re: Hyderabadi Style Kachey Gosht Ki Biryani
^Knowing I won’t be having it or cooking it anytime soon, I was gonna dil behlao on the pictures :hinna:
Re: Hyderabadi Style Kachey Gosht Ki Biryani
okie pareezay, i made some after all…
meat marinated with ginger garlic paste and some coarsely ground garam masala spices
added the other ingredients
and mixed well…
packed the al dente rice on top, added garnish and yellow colour. it’s ready to go on the stovetop and into the oven
done baking
milly’s plate, and i’m too hungry to take a prettier pic!
Re: Hyderabadi Style Kachey Gosht Ki Biryani
You Namkeen, are a LEGEND! It looks SO yum!!!!
As soon as I get hold of some monies, I am SO coming over to yours. I mean it. Please hold it against me if I dont come.
Re: Hyderabadi Style Kachey Gosht Ki Biryani
That looks soo good!! I will try it, inshallah. :-)
Re: Hyderabadi Style Kachey Gosht Ki Biryani
Namkeena begum, why is this not in the recipe contest thread :ASA:
Re: Hyderabadi Style Kachey Gosht Ki Biryani
lol niks, i knew u'd say that :p
thanks milly n mehnaz!