Kachae Ghost Ki Biryani....Hydrabadi

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Hi Everyone,

Anyone has authentic hydrabadi kachae ghost ki biryani?

Please share,

Thank you

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Re: Kachae Ghost Ki Biryani....Hydrabadi

my niece married into the indian hyderabadi folks learned how to make the authentic kachay gosht ki biryani,, she made it for me and i liked it.. only i thought mine regular biryani was more tasty..

she basically marinated chicken in yogurt, masalas, onion and garlic and lots of hara dhaniya and then in the pot put marinated chicken and then soaked rice on top with tons of other stuff that i forgot..
it cooks on low coovered..
everything was cooked and i was amazed about that..

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Re: Kachae Ghost Ki Biryani....Hydrabadi

Ingredients

  • 2 pounds boned leg of lamb, cut into 3/4-inch cubes
  • 1 tablespoons papaya paste (tenderising agent)
  • 2 tablespoons grated ginger
  • 2 tablespoons garlic paste
  • 1 teaspoon salt
  • 2 teaspoons turmeric
  • 2 teaspoons red chile powder
  • 1 cinnamon stick
  • 2 cloves
  • 10 cardamom pods with shell
  • Refined peanut oil or sunflower oil, for frying
  • 1 large white onion thinly sliced
  • 5 tablespoons whole yogurt
  • 2 lemons, juiced
  • 1/4 cup chopped mint
  • 1/4 cup chopped cilantro
  • 2 green chiles, finely chopped
  • 3 tablespoons ghee or oil
  • 3 cups basmati rice
  • 1 teaspoon saffron (or 10 threads fresh saffron) boiled in 1-cup milk for 5 minutes
  • Nan, 1 piece per person
  • Salad, as an accompaniment

Directions

Lay the lamb pieces in the bottom of a flat copper dish or Dutch oven. Add papaya paste, ginger paste, garlic paste, salt, turmeric, chile powder, cinnamon stick, cloves, and cardamom pods. Mix the spices into the meat with your hands.
Heat 1-inch of refined peanut oil or sunflower oil in a saute pan to 360 degrees F. Add the thinly sliced onions and fry until light golden and crisp. Remove from the oil and drain on paper towels. Reserve the oil. Crush the fried onions onto meat and mix with hands. Add yogurt and mix again. Add lemon juice, fresh herbs, and 2 tablespoons of the oil that is leftover from the onions. Cover and refrigerate for 40 to 45 minutes, for the flavor to develop.
While the meat is marinating, par boil the rice as if it were pasta in a 6 cups of salted boiling water. When the rice is still crunchy in the middle, remove from the heat and strain, reserving the cooking liquid. In a small bowl, mix the ghee with 2 cups of the water from the boiling rice and pour over the rice. Add the saffron and milk mixture to the rice and pour over the meat mixture. Place a lid over the dish, but do not remove it until completely cooked. Cook in a preheated 350 degree F, oven for 40 minutes. Serve with raita....courtsy food net work..
relly good recipe.,

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Re: Kachae Ghost Ki Biryani....Hydrabadi

married ny, can i make with chicken instead of lamb. i don't eat lamb. thanks

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Re: Kachae Ghost Ki Biryani....Hydrabadi

I have a lot of hyderabadi friends and i think they all just use a biryani masala (i have used Banne Nawab's biryani masala in the past) to marinate the meat in it and yogurt. Then you layer it with parboiled rice like you normally would for regular biryani and put it on dam. I have had it several times and i dont like it at all since the meat doesnt have the bhunafied smell/taste/appearence to it.

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Re: Kachae Ghost Ki Biryani....Hydrabadi

^agree with u ira. so i won't cook :) i was wodering how can meat be tender in dum...yuk.

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Re: Kachae Ghost Ki Biryani....Hydrabadi

same, the meat is tender but it just isnt well bhoonafied. Or maybe we are spoiled by the regular kind of biryani :D

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Re: Kachae Ghost Ki Biryani....Hydrabadi

yea regular biryani rocks :)

Mysterious Underwater circles
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Re: Kachae Ghost Ki Biryani....Hydrabadi

yes SAME u can use chicken instead of goat meat....

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Re: Kachae Ghost Ki Biryani....Hydrabadi

thanks married ny

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i was too surprised about the name "hyderabadi kachay gosht ki biryani " and thought what a nightmare...but now thanks to ira:D