Kacchi Mutton Dum Biryani in the Hyderabad Style

What you need

• 1 kg (2 1/4 lb) goat meat on the bone, or lamb, in 5 cm (2 in) pieces
• 4 large onions, thinly sliced
• 250 ml (1 cup) vegetable oil, for frying the onions
• 250 g (1 cup) plain yogurt, whisked
• 2 tbsp ginger-garlic paste
• 1 tbsp raw papaya paste, optional, helps tenderise
• 1 1/2 tsp Kashmiri red chili powder
• 1/2 tsp ground turmeric
• 2 tsp garam masala
• 4 green chilies, slit
• 2 tbsp lemon juice
• 1 bunch mint leaves, about 1 packed cup, divided
• 1 bunch coriander leaves, about 1 packed cup, divided
• 2 1/2 tsp salt, for the meat, plus 2 tbsp for the rice water
• 500 g (2 1/2 cups) basmati rice
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick, 5 cm (2 in)
• 2 bay leaves
• 1 tsp shahi jeera, black cumin seeds
• 1 pinch saffron threads
• 4 tbsp warm milk
• 4 tbsp ghee, melted
• 150 g (1 cup) whole wheat flour, for sealing the pot

Method

Restated from the original video

1. 1

   Heat the oil in a wide pan over medium heat and fry the onions, stirring often, until deep golden and crisp at the edges, 20-25 min. Lift them onto paper towels and keep the oil.

2. 2

   In a heavy, wide pot with a tight lid, mix the meat with the yogurt, ginger-garlic paste, papaya paste, chili powder, turmeric, garam masala, green chilies, lemon juice and 2 1/2 tsp of the salt.

3. 3

   Crush in two thirds of the fried onions, add half the mint and half the coriander and 4 tbsp of the onion frying oil. Mix well, cover and marinate for at least 2 hours, or overnight in the fridge.

4. 4

   Rinse the rice until the water runs almost clear, then soak it in fresh water for 30 min.

5. 5

   Soak the saffron in the warm milk.

6. 6

   Knead the flour with enough water into a soft, pliable dough and roll it into a long rope.

7. 7

   Bring about 3 l (3 quarts) of water to a rolling boil with the cardamom, cloves, cinnamon, bay leaves, shahi jeera and 2 tbsp salt.

8. 8

   Drain the rice, add it to the boiling water and cook until about 70 percent done, 4-5 min. A grain should break in two with a hard white core.

9. 9

   Spread the meat evenly in the pot. Lift the rice out with a slotted spoon, letting some water drip back, and layer it over the meat without pressing it down.

10. 10

    Scatter over the remaining fried onions, mint and coriander, then drizzle with the saffron milk and the ghee.

11. 11

    Press the dough rope around the rim, set the lid on top and push it down firmly to seal.

12. 12

    Cook over medium-high heat for 10 min to bring the meat juices to a boil, then set the pot on a flat griddle over the lowest heat and cook for 45-50 min.

13. 13

    Turn off the heat and leave the pot sealed for 10 min.

14. 14

    Break the seal and check that the meat is tender and pulls easily from the bone; if not, reseal and cook on low for 10 min more.

15. 15

    Serve by scooping from the side down to the bottom so each plate gets both rice and meat.

Imported from yummytummyaarthi.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.