World Famous Hyderabadi Mutton Dum Biryani Bawarchi Style | मटन बिरयानी Kacchi Akhni Ki Biryani-CWF

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#hyderabadimuttonbiryani #muttondumbiryani #dumbiryani

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Hyderabadi Mutton Dum Biryani - Hyderabadi biryani is a form of biryani, from Hyderabad, India.
It is prepared in the form of kachay gosht ki biryani and dum ki biryani.
Biryani is considered to be a dish of Indian origin,more prominently considered to be dish of Nizam (Ruler of the state of Deccan). Hyderabadi biryani originated as a blend of Mughlai and
Iranian cuisine in the kitchens of the Nizam, rulers of the historic Hyderabad State.Hyderabadi Biryani is also a staple part of Pakistani Cuisine due to its exotic flavor and aromatic taste.

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Hyderabadi Biryani is of two types: the Kachchi (raw) Biryani, and the Pakki (cooked) Biryani.

Kachche gosht ki biryani
The Kachchi biryani is prepared with meat/Chicken marinated with spices overnight and then soaked in yogurt before cooking.
The gosht (meat/chicken) is placed below layers of fragrant long-grained basmati rice,and cooked on dum (steaming over coals),
after sealing the handi (vessel) with dough. This is a challenging process as it requires meticulous attention
to time and temperature to avoid over- or under-cooking the meat.
#hyderabadimuttonbiryani #muttondumbiryani #dumbiryani

So in this video I am going to show you how to make tasty Hyderabadi Mutton Dum Biryani at home or Restaurant
Style Mutton dum biryani in a simple and easy method.Keep watching.

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INGREDIENTS
Mutton - 1 kilo
curd - 400 gram
red chilli powder - 2 teaspoon
turmeric powder - 1/2 teaspoon
lemon - 1
salt - 2 teaspoon
ginger garlic paste - 5 teaspoon
garam masala powder - 3 teaspoon
cardamom powder - 1 teaspoon
coriander mint leaves
saffron milk
fried onions - 4 big
oil - 1 cup
caraway seeds - 1 teaspoon
green cardamom - 5
cloves - 6
cinnamon sticks - 4
green chillies - 6
meat tenderizer - 2 teaspoon

RICE BASMATI - 1 KILO

water for boiling
coriander and mint leaves
lemon - 1/2
salt - 7 teaspoon
oil - 2 tablespoon
caraway seeds - 1 teaspoon
cardamom - 4
cloves - 5
cinnamon sticks - 4 to 5

LAYERING
coriander and mint leaves
saffron milk
clarified butter
green chillies
fried onions
garam masala powder


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