The famous Hyderabadi Dum Biryani cooked with kaccha gosht is a dish cooked with a lot of patience and panache. Definitely not everyone’s cup of tea. The Hyderabadi Biryani is seasoned with flavors of royalty reigning down from the descendants of Nizamshahi, which originated as a blend of Mughlai and Iranian cuisine in the kitchens of the rulers of the historic Hyderabad State. It is also a popular Pakistani cuisine due to its exotic flavor and aromatic taste.
The ingredients are basic and easily available. Basmati rice, goat or chicken meat, yogurt, onions, spices, lemon, saffron. Coriander leaves and fried onions are used for garnishing. This biryani is a challenging dish, which requires meticulous attention to time and temperature to avoid over or undercooking the meat.
The meat is marinated with spices overnight and then soaked in yogurt before cooking. The gosht is sandwiched between layers of fragrant long-grained rice, and cooked on dum (steaming over coals), after sealing the handi with dough.
And it is not just the colored rice or the chicken/mutton but the variety of dishes that go with it on the side. Biryani accompaniments include Mirchi ka salan and Dahi chutney. The side gravy is prepared with mace, ittar and kewra. Saffron and cardamom are heavily used to enrich the taste.
Feeling hungry? Fear not, as we have Reacho Food Festival coming up in Nagpur on Feb 10-12 to satisfy all your cravings. Authentic dishes from all over India like Jaipur's Dal Bati Churma, Parathas from Chandni Chowk and Tamil Nadu's Chettinad Chicken will be served along with many others. You can visit Reacho.in for more details on the fest. See you soon!