Traditional Mutton Biryani Recipe | Goat Biryani | Kattiyakkaran | Basha's Durbar Biryani

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Basha's Durbar Biriyani
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Ingredients for 10kg mutton biriyani :
Oil - 2 l
Onion - 3.5 kg
Cinnamon - 10grm
Clove - 10grm
Cardamom - 10grm
Green Chilli - 200grm
Garlic - 500 grm
mutton - 12.5 kg
Tomato - 2.5 kg
red Chilli powder - 100grm
Salt - 500grm for masala and for Rice boiling 1kg
Curd - 1.5 l
Ginger - 1 kg
Coriander Leaves - 4 Bundle
Mint Leaves - 3 Bundle
Lemon - 10 no's
Unity basmati rice - 10 kg
Water - 7.5 l for masala and for rice boiling 30 l

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.The ingredients are basmati rice, goat meat, yogurt, onions, spices, lemon, saffron. coriander leaves and fried onions are used as garnish. The preferred meat is goat or other meats are used in some variations.Hyderabadi biryani is generally believed to originate in the kitchens of the Nizam of Hyderabad . 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.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 marinated with spices overnight and then soaked in yogurt before cooking. The gosht (meat) is sandwiched between 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.
In a Pakki biryani, the meat is marinated for a shorter time, and cooked before being layered with the rice and cooked in a dough-sealed vessel. In Pakki Aqni (with cooked gravy), the ingredients are cooked before baking.

The gravy is redolent of mace, ittar and kewra. Saffron and cardamom are also used.

There is also a vegetarian version of the biryani, which is made using vegetables such as carrots, peas, cauliflower and potato and cashews.

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