Hyderabadi Kacche Gosht Ki Biryani

I came across an article once, which was based on the Nizams of Hyderabad. Hyderabad has witnessed a great variety of food thanks to the Nawabs and Nizams, who ruled Hyderabad at different times. The food was inspired from the Mughlai cuisine, but the additions that the Nawabs made to the cuisine made the dishes outstanding. A result of that is the great contribution of Hyderabad to the food world.

As I have mentioned in a lot of other recipe introductions as well, that Hyderabad has contributed more than a 100 variety of Biryanis, each distinct and equally delicious as the other. And, as much as its hard to understand how they are different, you will either have to cook or try the variety. The spices, the other ingredients and the process of cooking changes the complete flavor of a dish.

Kacche Gosht ki Biryani from Delhi is pretty popular too, but the recipe differs a little. This Biryani is made with partially cooked rice being layered on top of marinated meat which is ‘raw’ and is then ‘dumm cooked’ till the meat and rice come out perfectly cooked. But this dish is still considered to be the ultimate measure of a chef’s skill.

In Olden days, Hyderabad had special Khansamas, who cooked this Biryani in the  Nizam’s Bawarchikhaana. Later, these Khansamas were called on special occasions to high class families to bring back the taste of authentic Biryani.

I read that the fine art of making kachche gosht ki biryani is almost lost, as it was becoming surpassed by poorer versions. A classic kachche gosht ki biryani requires patience. Its like a love story, that needs what we call zaaiqaa and mohabbat, and there are still plenty of those  emotions in the hearts of Biryani lovers like me.

I believe as the years have passed, people seem to be losing their love for really good, slow food, that is cooked with genuine expertise, and with that they are sadly also losing the taste of authentic food.

Most of these chefs who are still cooking authentic food ended up dying penniless. What a shame for us all, because not only did we lose the art of cooking this dish properly, we also lost a genuine knowledge base and mentoring. But, I believe people like me still exist around the world who are accepting the new quick fixes but, also still cling to the genuine recipes and authentic flavors and love to share and pass along.

 

Since I do not have the complete authentic Biryani recipe, I did make sure I try and follow the steps and make it as close to the authentic recipe as possible.

Puraani Dilli Ki Kacche Gosht ki Biryani

Food and Purani Dilli go hand in hand. No person in this world can enter purani Dilli and come out hungry. The hustling Jama’a Masjid area or the area connecting to Chandni chowk or Sadar Bazaar offer food for all. whether you are a vegetarian or a non vegetarian, whether you are in mood for parantha or just a plate of kebab or plain simple juice/tea…You find them all.

Its a place where only the brave hearts can survive. I still remember my time in Purani Dilli as a kid and I used to hate being on the cycle riksha. It takes major skills to survive sitting on those small seats with bags and get through without falling each time the rikshawala applies break, which is just around 20 times a minute…LOLzzz. But, trust me, the food is worth more and you will find the trip an amazing experience.

If you do ever visit, do try the awesome non vegetarian restaurants opposite Jama’a Masjid and also ask the riksha wala to take you to paranthe wali gali. The lane has almost every parantha that exists and is a parantha heaven for every foodie.

Coming back to this Biryani. I believe the original recipe for this Biryani is definitely the Mughals trying the initial ways of cooking Biryani. My reasoning is comparing this dish to many rice and meat based dishes cooked in  the Middle east, where in a similar manner the meat is 50% cooked and is tenderized using raw papaya or Vinegar and then the rice, which is only 20% cooked, is layered on top of the half cooked meat and the steam generated from cooking the meat cooks the rice. The recipe is pretty hassle free and simple.

If you still are confused with any step or would like to learn how to cook this dish, feel free to contact me.