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Hyderabadi Beef Kacchi Biryani (Eid Special)
A traditional Hyderabadi raw‑meat biryani made with bone‑in beef, aromatic spices, yogurt, mint and partially cooked basmati rice. The meat is marinated, layered with par‑boiled rice and cooked on high flame before a long dum so the meat becomes melt‑in‑the‑mouth tender and the rice stays fluffy and fragrant – perfect for an Eid feast.
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Cost Breakdown
Critical Success Points
- • Marinating the meat with yogurt and spices for at least 1 hour
- • Par‑boiling the rice to 70‑80 % doneness
- • Sealing the pot tightly to trap steam during dum
- • Maintaining the correct heat levels: high for the first 10 min, then low for the dum
Safety Warnings
- • Handle hot oil with care to avoid splatter burns
- • Cook raw beef to an internal temperature of at least 71 °C (160 °F) for safety
- • Use oven mitts when handling the hot pot on the stove
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