Hyderabadi Kachi Biryani

Bikramjits.Kitchen's picture

Feb. 21, 2014

A balanced combination of mutton, rice, and spices make it perfect to be enjoyed for lunch or dinner.


Mutton piece 300 Gram
Rice 300 Gram , soaked in water for 3 hours
Water 600 Milliliter
Cloves 6
Green cardamom 3
Ghee 5 Teaspoon
Onion 1 Medium , sliced
For mutton marination
Red chili paste 2 Teaspoon
Green chili paste 1 Teaspoon
Cardamom powder 1 Teaspoon
Cinnamon stick piece 3
Cloves 4
Cumin seeds 2 Teaspoon
Lemon juice 2 Teaspoon
Yogurt 150 Gram
Mace powder 1/4 Teaspoon
Ghee 4 Teaspoon
Salt To Taste
To sprinkle on top
Mint leaves 2 Teaspoon
Saffron strands 1/2 Gram , dissolve (in 2 teaspoon of water)
Ghee 2 Teaspoon



1. Wash and clean the mutton.


2. In a pan, add soaked rice, water, cloves, and whole cardamom. Keep checking and cook rice until half done. Drain and set aside.

3. In a separate pan, heat 5 teaspoons of ghee; add onion and sauté until golden brown. Transfer to a plate and set aside.

4. In a deep vessel, add mutton, red chili paste, green chili paste, cardamom powder, cinnamon stick, clove, cumin seeds, salt, lemon juice, yogurt, mace powder, fried onion, and 4 teaspoons of ghee. Mix well.

5. Spread the rice in a layer over mutton and drizzle 2 teaspoon ghee on top. Add dissolved saffron and chopped mint leaves on top.

6. Seal the vessel with foil and cover with lid. Heat a skillet and put the vessel on top so that that direct heat does not hot the biryani. Cook for 40-45 minutes over low flame or until done.


7. Serve hot with green chili chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1127Calories from Fat 285

 % Daily Value*

Total Fat 33 g50.8%

Saturated Fat 18 g90%

Trans Fat 0 g


Sodium 465 mg19.38%

Total Carbohydrates 144 g48%

Dietary Fiber 7 g28%

Sugars 8 g

Protein 17 g34%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet