Name: Hyderabadi Kacha Mutton Biryani - Marination Process
Prep time: 20 min
Cook time: 10 min
Total time: 90 min
Yield: 4-6 People
Cuisine: Indian
Ingredients: 1 kg Mutton (with bones); 500 g Onions; a pinch Salt; for deep frying Oil; 2 tbsp Garlic and ginger paste; as per taste Salt; 1 tbsp Red chili powder; 1 tsp Kashmiri chili powder; 1 tsp Turmeric powder; 3 tsp Green chili paste; 300 g Birista (fried onions); 2 tbsp Fresh mint (coarsely chopped); 2 tbsp Fresh cilantro (coarsely chopped); 4 tbsp Oil (from frying birista); 500 g Curd (fresh, slightly sour); 1 tbsp Biryani masala; 1 tbsp Raw papaya (grated, peeled)

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Onions for Birista
Peel 500g of onions. Slice them thinly and separate the rings to ensure even frying. Add a pinch of salt to the sliced onions and mix well. Let them sit for to release excess water. Squeeze out the water before frying.
Fry Birista (Fried Onions)
Heat oil in a pan for deep frying. Add the squeezed onion slices and fry them, stirring constantly to prevent burning. Continue frying until the onions turn a light golden brown color. Remove them from the oil immediately at this stage, as they will continue to cook and darken after being taken out. Drain the excess oil using paper towels (avoid newspaper). This process should take approximately .
Prepare Mutton
Take 1 kg of fresh mutton with bones, cut into 60-70 gram pieces. Ensure the mutton is clean and ready for marination.
First Marination Step
In a large bowl, add the mutton pieces. Add 2 tablespoons of garlic and ginger paste and salt as per taste. Mix these ingredients thoroughly with the mutton for about , ensuring the paste and salt are evenly distributed.
Add Spices and Herbs
Add 1 tablespoon of red chili powder, 1 teaspoon of Kashmiri chili powder (for color), 1 teaspoon of turmeric powder, and 3 teaspoons of green chili paste (adjust to your spice preference). Add 300g of the prepared birista (fried onions), 2 tablespoons of coarsely chopped fresh mint, and 2 tablespoons of coarsely chopped fresh cilantro. Pour in 4 tablespoons of the oil used for frying the birista.
Add Curd and Biryani Masala
Add 500g of fresh, slightly sour curd to the mutton mixture. Then, add 1 tablespoon of biryani masala. (The chef mentions that another tablespoon of biryani masala will be used later when the rice).
Add Raw Papaya for Tenderizing
Peel a small raw papaya. Grate 1 tablespoon of the peeled raw papaya directly into the mutton mixture. Raw papaya acts as a natural tenderizer, making the mutton soft and juicy.
Final Mixing and Resting
Mix all the ingredients thoroughly with the mutton for at least . Ensure that all the spices, herbs, and tenderizers are well incorporated into the meat. Once mixed, cover the bowl and let the mutton for a minimum of one hour. For best results, it overnight in the refrigerator.

Before You Cook

Helpful details before you start

Spice LevelFiery

Ginger · Chili powder · Kashmiri chili · Chili paste

Ingredient SubstitutionsMissing something? View suitable alternatives.

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No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)

AllergensThis recipe contains dairy.

dairy

Helpful Tips

Small details that can improve the final result.

Flavour tipUse Mutton with Bones for
Use mutton with bones for biryani as the bone marrow adds significant flavor.
Cooking tipWhen Frying Onions for Birista
Stir constantly and remove them when they are light brown to prevent them from turning black and bitter after cooling.
TipNever Use Newspaper to Drain
Never use newspaper to drain excess oil from fried foods, as the ink can be harmful.
TipFor Tender Mutton
Choose meat from a younger goat (ideally 8-10 kg weight).
PreparationMarinate the Mutton for at Least One Hour
Or preferably overnight, for best flavor and tenderness.

Hyderabadi Kacha Mutton Biryani - Marination Process

90 mins

Indian · Hyderabadi

20 min

10 min

4-6 People

~700 kcal

Main Ingredients

For Birista (Fried Onions)

For Mutton Marination

Prepare Onions for Birista

Fry Birista (Fried Onions)

Prepare Mutton

First Marination Step

Add Spices and Herbs

Add Curd and Biryani Masala

Add Raw Papaya for Tenderizing

Final Mixing and Resting

Comments (0)

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