How to make Kachche Gosht ki Biryani -

Raw meat slow-cooked with the rice to produce a succulent, fragrant, layered delight.hyderabadi kachche gosht ki dum biryani.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Mutton (मटन), Basmati rice (बासमती चावल)

Cuisine : Hyderabadi

Course : Main Course Mutton

यह रेसिपी हिंदी में पढ़ने के लिए Click Here


For more recipes related to Kachche Gosht ki Biryani checkout Hyderabadi Keema, Andhra Mutton Curry, Rogan Josh, Keema Bharta . You can also find more Main Course Mutton recipes like Greek Style Lamb Burrah Masaledaar Keema Matar Kalia

Kachche Gosht ki Biryani

Kachche Gosht ki Biryani Recipe Card


Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 8-10 hour

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kachche Gosht ki Biryani Recipe

  • Mutton cut into 2 inch pieces 750 grams

  • Basmati rice soaked 1 1/2 cups

  • Raw papaya paste 2 tablespoons

  • Oil for deep-frying

  • Onions sliced 4 large

  • Yogurt 1 1/2 cups

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoons

  • Ginger paste 1 1/2 tablespoons

  • Garlic paste 1 tablespoon

  • Rose petals 2 tablespoons

  • Fresh mint leaves 1/2 cup

  • Fresh coriander leaves chopped 1/2 cup

  • Garam masala powder 1 tablespoon

  • Green cardamom 3

  • Cinnamon 1 inch stick

  • Cloves 3

  • Black cardamom 1

  • Black peppercorns 7-8

  • Kewra water 1/2 teaspoon

  • Rose water 1/2 teaspoon

  • Pure ghee 3 tablespoons

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Saffron (kesar) few strand

  • Milk 2 tablespoons

  • Ginger cut into thin strips 2 inch piece

  • Wheat flour dough to seal


Step 1

Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste.

Step 2

Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator.

Step 3

Add yogurt, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.

Step 4

Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done.

Step 5

Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.

Step 6

Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice.

Step 7

Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough.

Step 8

Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.

Step 9

Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.