📝 About This Recipe
A crown jewel of Indian cuisine, this authentic Hyderabadi Biryani features tender pieces of goat meat marinated in a rich blend of yogurt and spices, layered with fragrant, long-grain Basmati rice. Traditionally prepared for grand celebrations like Eid al-Fitr, it utilizes the 'dum' cooking method—slow-cooking under pressure—to meld flavors into a masterpiece of aroma and taste. Every bite offers a perfect balance of heat, saffron, and caramelized onions, making it the ultimate centerpiece for a festive feast.
🥗 Ingredients
The Meat Marinade
- 1 kg Goat Meat (Mutton) (cut into medium pieces with bone)
- 2 cups Thick Yogurt (Dahi) (whisked until smooth)
- 3 tablespoons Ginger-Garlic Paste (freshly ground)
- 2 tablespoons Raw Papaya Paste (with skin, acts as a natural tenderizer)
- 6-8 pieces Green Chilies (slit lengthwise)
- 2 teaspoons Red Chili Powder (Kashmiri for color)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Shahi Jeera (Caraway Seeds)
- 2 teaspoons Salt (or to taste)
The Fragrant Rice
- 750 grams Aged Basmati Rice (soaked for 30-45 minutes)
- 1 set Whole Spices (4 green cardamoms, 4 cloves, 2 cinnamon sticks, 2 bay leaves)
- 3-4 tablespoons Salt (for boiling the rice water)
Layering & Garnish
- 2 cups Fried Onions (Birista) (deep fried until golden brown)
- 1 cup Fresh Mint Leaves (roughly chopped)
- 1 cup Fresh Cilantro (finely chopped)
- 1/2 cup Ghee (Clarified Butter) (melted)
- 1 pinch Saffron Strands (soaked in 1/4 cup warm milk)
- 2 tablespoons Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a large, heavy-bottomed pot (preferably a handi), combine the goat meat with the papaya paste, ginger-garlic paste, and salt. Rub well and let it rest for 15 minutes.
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2
Add the yogurt, red chili powder, turmeric, shahi jeera, half of the fried onions, half of the mint and cilantro, and slit green chilies to the meat. Mix thoroughly, cover, and marinate in the refrigerator for at least 4 hours, or overnight for best results.
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3
Wash the Basmati rice under cold water until the water runs clear. Soak the rice in plenty of water for 45 minutes to ensure the grains expand properly.
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4
In a large pot, bring 4-5 liters of water to a rolling boil. Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and the large amount of salt. The water should taste 'salty like the sea'.
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5
Add the soaked and drained rice to the boiling water. Cook for only 5-6 minutes. The rice should be parboiled (about 70% cooked)—firm to the touch but not hard.
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6
While the rice is boiling, take the marinated meat pot out of the fridge. Add 2 tablespoons of ghee and 1/4 cup of the oil used for frying onions to the meat and mix.
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7
Using a slotted spoon, drain the parboiled rice and layer it directly over the raw marinated meat. Ensure the rice is spread evenly.
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8
Top the rice layer with the remaining fried onions, chopped mint, cilantro, lemon juice, and the saffron-infused milk. Drizzle the remaining ghee over the surface.
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9
Seal the pot to create the 'Dum'. You can use aluminum foil or a traditional dough seal (made of flour and water) around the edges of the lid to ensure no steam escapes.
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10
Place the pot on high heat for 10-12 minutes until you see steam trying to escape or the pot feels very hot to the touch.
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11
Place a heavy flat griddle (tawa) under the pot. Reduce the heat to the lowest setting and let it cook on 'Dum' for 40-45 minutes. This slow-cooks the raw meat and rice perfectly.
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12
Turn off the heat but do not open the lid. Let the biryani rest for at least 15-20 minutes to allow the juices to redistribute and the grains to firm up.
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13
Carefully open the seal. Using a flat spatula, gently mix the rice from the sides, ensuring you get the masala from the bottom without breaking the long grains of rice. Serve hot.
💡 Chef's Tips
Always use aged Basmati rice (at least 2 years) for that distinct separate grain texture. Do not skip the raw papaya paste; since the meat is cooked raw with the rice, it is essential for tenderizing goat meat. When boiling the rice, ensure the water is heavily salted; most of the salt drains away, but it is the only chance to season the rice grains. If you don't have a heavy-bottomed pot, the tawa (griddle) method is mandatory to prevent the meat at the bottom from burning. Avoid over-mixing the biryani once cooked; the beauty lies in the contrast of white and masala-stained rice.
🍽️ Serving Suggestions
Serve with 'Mirchi ka Salan', a traditional spicy peanut and green chili curry. Pair with a cool 'Burani Raita' (garlic-infused yogurt) to balance the spices. Offer a side of fresh 'Lachha Pyaz' (thinly sliced onion rings) with lemon wedges and green chilies. Finish the meal with 'Double ka Meetha' (bread pudding) for a complete Hyderabadi experience. A glass of chilled sweet Lassi or Rose Sharbat complements the heat of the biryani perfectly.