Kache Gosht Ki Biriyani

The blending of Mughlai and Telangana cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. This Biryani is a Hyderabadi dish based on basmati rice and goat meat.

  • Fried onion (100 gm)
  • Mint leaves (2 bunches)
  • Coriander leaves (3 bunches)
  • Ginger garlic paste (100 gm)
  • Salt as per taste
  • Red chilly powder (2 tbsp)
  • Saffron (2 pinch)
  • Green chilly crushed (50 gm)
  • Garam masala powder(2 tbsp)
  • Ghee (100 gm)
  • Lemon juice (3 lemon squeeze)
  • Curd ( 1/2 kg)
  • Lamb meat (2 kg)
  • Basmati rice (2 kg)
  • Potli ka masala (optional)
For Potli ka masala (optional)
  • bay leaves
  • Paan ki jad
  • khas ki jad
  • kapoor katli
  • sandalwood powder
  • coriander seeds
  1. Soak Basmati rice for 20 minutes in water.
  2. To make saffron water, mash saffron and add some water to it. Keep it aside.
  3. Wash and cut lamb into small pieces in a heavy bottom pan.
  4. Add ginger-garlic paste, salt, red chilly powder, garam masala powder and add crushed green chillies.
  5. Mix it well and keep it aside for 15 minutes.
  6. Add chopped coriander leaves, mint leaves, chopped and fried onion, curd, ghee and lemon juice and mix it well.
  7. Keep the marination for another 20 minutes.
  8. In a seperate heavy bottom pan,  add potli ka masala and boil water,to get a flavoured rice, however, this masala is optional.
  9. Once the water changes its colour, remove the potli ka masala from the water.
  10. Now add some salt in the flavoured water and let it to boil.
  11. Add the soaked basmati rice in the boiling and flavoured water.
  12. Once the rice is 50% cooked, drain the water from the rice and add it on top of the marinated meat, and spread it to form a layer.
  13. Add saffron water on top of the rice layer. sprinke a pinch of saffron and add ghee.
  14. Seal the biriyani with a silver foil so that all the steam is trapped in, because of which the meat cooks.
  15. Keep it on Dum for 20 minutes.
  16. Unseal the heavy bottom pan after 20 minutes, delicious Biriyani is ready to be served.
  17. Garnish it with chopped coriander leaves and fried onion.
Serve the biriyani hot with dahi ki chutney and mirch ka salan.

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4 thoughts on “Kache Gosht Ki Biriyani”

  1. Hi, I loved this recipe and gonna try to make it soon. Can u pls tell me all the ingredients reqd for potli ka masala. I think it is very imp step to flavor the rice and hence don’t want miss out on that. Thanks for sharing…

    1. Hi Archana,

      Glad to here from you. The ingredients required for potli ka masala are:

      Bay leaf(tej patta, 35 gms)
      coriander seeds(dhania, 200 gms)
      vetiver roots –dried, (khus, 35 gms)
      sandalwood powder (chandan, 25 gms)
      rode petals (sukhe gulab ke phool, 20 gms)
      black cardamom (kali ilaichi, 25 gms)
      cassia buds(kabab chini, 30 gms)
      cinnamon (dal chini, 15 gms)
      litchen (pathar ka phool, 30 gms)
      galingale (pan ki jadi, 35 gms)
      (gehunwala, 25 gms)
      (kapur kachri, 25 gms)

      All these ingredients need to be tied in a muslin cloth and then use it.

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