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The world-famous Hyderabadi Kacchi Akhni Mutton Dum Biryani – a regal, aromatic, and flavorful dish perfect for Eid or any special celebration.
MUTTON BIRYANI
🍽️ Hyderabadi Mutton Dum Biryani (Kacchi Akhni Style)
🌟 An authentic, layered dum biryani where raw marinated mutton is slow-cooked under partially boiled rice
🕒 Prep Time: 1 hour (plus marination)
🕒 Cook Time: 45–60 mins
🍽️ Serves: 6–8
🧂 Ingredients:
➤ For Mutton Marination:
Mutton (with bone) – 1 kg
Ginger-Garlic paste – 4 tbsp (freshly made)
Shah jeera (caraway seeds) – 1 tsp
Green cardamom – 5
Cloves – 5
Cinnamon sticks – 5 small pieces
Yogurt – 1½ cups (approx. 350g)
Hyderabadi Garam Masala – 3 tsp (or see linked recipe)
Green chilies – 5 (finely chopped or crushed)
Salt – 2 tsp (adjust to taste)
Red chili powder – 2 tsp (adjust for spice)
Turmeric – less than 1 tsp
Lemon juice – from 1 large lemon
Fresh cream – 2–3 tbsp (optional)
Cardamom powder – 2 tsp or 4–5 crushed cardamom pods
Coriander leaves – 1 handful
Mint leaves – 1 handful
Raw papaya paste (meat tenderizer) – 2 tsp
Ghee – 2 tbsp
Fried onions – from 4 large onions (about 400g), crushed
Oil – 1 cup (from frying the onions)
Milk – 1 cup
Saffron – a few strands (optional, mix in warm milk)
➤ For Rice:
Basmati rice – 1 kg (soak for 1 hour after washing 3–4 times)
Water – 3–4 liters (for boiling)
Salt – 7 tsp
Whole spices: 5 cloves, 5 cardamom, 3–5 cinnamon sticks
Shah jeera – 1 tsp
Coriander & mint leaves – small handfuls
Lemon juice – from ½ lemon
Oil – 2 tbsp
Topping
Add:
Saffron milk or milk with orange food color
Ghee (2–3 tbsp)
Reserved rice water
More coriander & mint leaves
KADDU KI KHEER
#kaddukikheer #hyderabadidessert #eiddessert
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🍮 World-Famous Hyderabadi Wedding-Style Royal Kaddu Ki Kheer (Bottle Gourd Pudding)
If you want to enjoy the world-famous royal bottle gourd kheer served at Hyderabadi weddings, then watch this complete video. You’ve probably never had such a delicious kheer before!”
🛒 Ingredients:
Full-fat milk – 1.5 liters
Grated bottle gourd (kaddu/lauki) – 100 to 150 grams
Sugar – 150 grams
Water – 1 cup
Sabudana (sago) – 4 tablespoons (soaked for 15–20 mins)
Vanilla-flavored custard powder – 3 teaspoons (mixed in 1 cup cold milk)
Chopped/crushed almonds, cashews, pistachios – 7–8 each
Cardamom powder – ½ teaspoon
Khoya (mawa) – 50 grams (grated)
Condensed milk – 100 grams
Vanilla essence – 1 teaspoon
Green food color – 1–2 pinches (optional)
Cherries and nuts – for garnish
LINK TO COOK WITH FEM CHANNEL, CLICK BELOW
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