The Amazing Hyderabadi Gosht Biryani

Hyderabadi Gosht Biryani is a dish that will delight your taste buds. It is a dish originating from the Hyderabad region of India and is one of the most famous dishes of the region. Hyderabadi Gosht Biryani is composed of soft mutton, aromatic spices and fragrant basmati rice. 

However, in this article, we will focus more on this famous dish, discussing its background, how it is made, and how to serve it. If you love food, or cooking, or dining, this article will take you to the hear and soul of Hyderabadi kitchens and welcome you to Hyderabadi Gosht Biryani.

Background of Hyderabadi Gosht Biryani

Hyderabadi Gosht Biryani has roots running back to the kingdom of the Nizams of Hyderabad and is definitely one of the royalest of South Asian dishes. 

Originally developed in the kitchens of Hyderabad, the dish became popular with the Nizams and was traditionally enjoyed in royal feasts or festivities.

This dish can also be traced back to the Mughal era and the culinary enhancement that was brought with the Mughals. This is a clear indication of Mughal influence in their style of preparing Hyderabadi Gosht Biryani as evidenced by the use of spices such as saffron, cardamom, and cinnamon.

Specifically, Hyderabad resides in the Deccan Plateau region which has a different climate and geographic conditions that have shaped the Hyderabadi food culture. 

The geographical location of the region and the nature of soil which is dry and nutrient rich is conducive for spices production and farming of rice which is used in Hyderabadi Gosht Biryani

The Telangana characteristic of Hyderabadi Gosht Biryani lies in the enhancement of the traditional recipe with influences from Telangana such as tamarind, chilies, and coriander. This flavor profile is due to sharing its culture and food with the adjacent states and regions.

The Nizam’s kitchen/ was a great influence in the creation of the Hyderabadi Gosht Biryani. The Nizams were great food lovers and the kitchens of the Nizams were famous for providing a king’s spread with exotic elaborately prepared dishes. One of such delicious Hyderabadi Non Veg Dishes that originated in the famous Nizam’s Kitchen is none other than Hyderabadi Gosht Biryani.

The Hyderabadi Gosht Biryani is culinary dish influenced by the Mughals, Telangana’s regional cuisine and other cuisines native to India. This blend of flavors and culinary styles has enabled Hyderabadi cuisine to create a dish that is not only more delicious but also distinguishing.

Hyderabadi Gosht Biryani is a dish steeped deeply in Hyderabad’s tradition and is often cooked during feasts and other festive occasions. It has been associated with Hyderabadi hospitality and it is customarily employed to extend welcome to a visitor and also during ceremonies.

Ingredients of Hyderabadi Gosht Biryani

• Mutton

1. 1.5 kg mutton on bone, cut in 1 inch cubes12.

• Basmati Rice 

1. 1.5 cups basmati rice, soaked and drained.

• Spices

1. Raw Papaya Paste: 1 tablespoon1.
2. Garlic Paste: 1½ tablespoons1.
3. Red Chilli Powder: 3 teaspoons1.
4. Turmeric Powder: ½ teaspoon1.
5. Biryani Masala Powder: 2 tablespoons1.
6. Salt: to taste1.
7. Cloves: 4-51.
8. Green Cardamoms: 6-81.
9. Cinnamon: 1 inch, broken1.
10. Shahi Jeera Powder: 1 teaspoon1.
11. Coriander Leaves: 4 tablespoons, finely chopped1.
12. Green Chillies: 4-5, slit1.
13. Mint Leaves: 20-25, torn1.
14. Fried Onions: ½ cup, crushed1.
15. Ghee: 4 tablespoons1.
16. Lemon Juice: 2 tablespoons1.
17. Screwpine Essence (Kewra): ½ tablespoon1.
18. Rose Water: ½ tablespoon1.
19. Whole Wheat Flour (Atta): for sealing.

• Marinade

1. Yogurt: ¾ cup1.
2. Ginger & Garlic Paste: 2 tablespoons1.
3. Red Chilli Powder: 2 tablespoons1.
4. Lemon Juice: 3 tablespoons1.
5. Coriander Leaves: 1 cup, chopped1.
6. Mint Leaves: ¾ cup, chopped1.
7. Saffron: ¼ cup, soaked in warm milk1.
8. Green Chilies: 4, slit or paste1.
9. Salt: 3 teaspoons1.
10. Cinnamon Stick: 3, broken1.
11. Green Cardamom: 51.
12. Cloves: 71.
13. Bay Leaves: 21.
14. Shahi Jeera (Caraway Seeds): 1 teaspoon1.
15. Ghee/Cooking Oil: 4 tablespoons.

• Fried Onion

1. Onion: 5 large.
2. Cooking Oil: for deep frying

• Rice Preparation

1. Basmati Rice: 4 cups.
2. Cinnamon: 2 sticks, 1 inch each.
3. Star Anise: 1 piece.
4. Bay Leaves: 3.
5. Cooking Oil: 4 tablespoons.
6. Salt: 4 tablespoons.
7. Water: 6 liters.

Procedure

Marinating Mutton

• Take mutton pieces in a tray, Add ginger and garlic paste on it. Now add raw papaya paste, garlic paste, red chilli powder, turmeric powder, Biryani masala, salt, cloves, green cardamom, and cinnamon. Mix them well.
• Combine yogurt with caraway seed powder, chopped coriander leaves and green chillies, and leave it for 10 to 15 minutes now add ¼ cup fried onions and oil and Mix well. Squeeze lemon juice, mix all together and leave it in the refrigerator for 1-2 hours to marinate.

Cooking Rice

• Take half the rice mixture and spread it over the layer of mutton you just filled into the handi. Cover and set aside.
• Place another thin piece of cloth, preferably muslin cloth, on top of the rice and pour the rest in a bowl on top of the cloth. Pour 1 tablespoon of saffron in the milk and keep aside for some time and then make it roll in handi by removing excess water.
• Add remaining saffron soaked milk, ginger julliens, remaining chopped coriander leaves, remaining torn mint leaves, remaining brown fried onions, screwpine water, rose water and remaining ghee.
• Roll and dampen the edges with wheat flour paste. Simmer for 10 minutes on a medium level of heat. Put the handi on hot tawa and cook in dum for at least 30-40 minutes.

Garnish & Serve

• For decoration, serve the vegetable with fried onions and fresh mint leaves. Serve hot and enjoy with any raita of your choice.