Kachchi Gosht Biryani



Those who have been following this blog regularly, would be well aware of my penchant for Biryani. I have tried out quite a few variations. However, one style I was always apprehensive of preparing was the Kachchi Gosht Biryani. In this preparation, the meat is marinated, preferably overnight, and then cooked on Dum along with 3/4th cooked rice. My concern was whether the meat and rice would be rightly cooked. This time, I decided to put my apprehensions aside and give it a go. What I liked about the recipe was its simplicity of preparation. The only time consuming activity is frying onions and cooking the rice. J was around when I finally opened the lid after cooking the Biryani. He promptly volunteered to do the taste test. “Nicely cooked meat and Rice and good flavour”, he said. Phew !!! Such a relief !! All those unnecessary concerns were thrown right out of the window. So the next time my boys demand a Kachchi Biryani, I say “Sure thing”. 🙂
I got this recipe from a foodie group. The recipe is from the book Dawat-e-Hyderabad by Ayesh Begum and Niloufer. Though the recipe recommends marinating the meat for just 3 hours, I would recommend to keep it overnight. This way, the flavours will be absorbed well by the meat and will be soft as well. Ideally one should use tender meat. This Biryani can be prepared using Chicken as well.

Kachchi Gosht Biryani

Prep Time 20 mins
Cook Time 1 hr
Total Time 9 hrs 20 mins
Course Main Course
Cuisine Hyderabadi
Servings 6 portion


  • 500 gms Basmati rice
  • 1 kg Mutton (2" pieces)
  • 1 tablespoon Ginger garlic paste paste
  • 5 onions Finely sliced Big
  • 2 tablespoons Chilli powder (or less)
  • 1 teaspoon Turmeric powder powder
  • 1 tablespoon Papaya Raw paste (you may use Kiwi fruit instead)
  • 1 - 1/2 cups Curd Beaten
  • to taste Salt
  • 2 pinches Saffron
  • 1/4 cup Milk

To be Powdered

  • 4 Cinnamon sticks(1")
  • 2 Cardamom Black
  • 6 Cardamom Green
  • 6 Cloves
  • 2 Bay leaf
  • 1 teaspoon Peppercorns
  • 1 teaspoon Caraway Seeds (Shah Jeera)

For the Rice

  • 1 Cardamom Black
  • 2 Cardamom Green
  • 2 Cinnamon sticks(1")
  • 3 Cloves
  • to taste Salt

For the layering

  • mint leaves coriander leaves green chillies butter lime Finely chopped 1/2 cup Finely chopped 1/2 cup Slit 3 Clarified (Ghee) 5 tablespoons Juice of 1


  • Fry the onions till golden brown and keep aside. Ideally fry them in 2-3 batches to ensure even cooking.
  • Grind the masala ingredients to a fine powder. Keep aside.
  • Take Mutton in a bowl.
  • Add half of the fried onions, curd, chilli powder, salt, ginger-garlic paste, turmeric powder, papaya/kiwi paste and the powdered masala.
  • Mix well and refrigerate overnight.
  • Take the meat from the refrigerator and bring to room temperature.
  • Soak the washed rice for at least 30 minutes.
  • Soak the saffron in warm milk.
  • Take water (approximately 8 cups) in a vessel.
  • Bring to a boil.
  • Add salt, black cardamom, green cardamom, cinnamon and cloves, along with rice. Give a stir.
  • Cook the rice till it's 3/4th done.
  • Drain the rice and discard the water and spices.
  • Place the marinated meat in a utensil.
  • Sprinkle 3/4th of the chopped leaves, fried onions, 2-1/2 tablespoons ghee and juice of half a lime.
  • Spread the drained rice evenly.
  • Sprinkle remaining ghee, saffron mixture and remaining half of lime juice.
  • Cover the vessel with aluminium foil and place a lid.
  • Place the vessel on a thick bottomed Tawa.
  • Place a vessel containing hot water on top of the Biryani vessel.
  • Cook on high heat for 25 minutes.
  • Lower the heat to minimum and cook for another 45 minutes.
  • Switch off heat.
  • Allow to rest for another 20 minutes.
  • Serve hot with Raita and Mirchi ka Salan.

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