Tala Hua Ghosht

Hyderabad is famous for its Biryani but my pet peeve is that there is never enough meat in it. Most Biryanis I have tasted here are lots of flavoured rice and 4 pieces of meat. I have rarely seen a layered biryani with masala. Don’t get me wrong, I love this style of Biryani as I don’t like too much masala but there is never enough meat to go around and we are always left with loads of rice

So the husband got 2 packets of Biryani when he went to the old city and we finished one packet but only the kids got some mutton pieces. Now we planned to have the second packet today and knew if we didn’t add on to it, then again we would be left having only flavoured rice. I quickly looked up some recipes for dry mutton and decided to attempt Tala Hua Ghosht.

I didn’t particularly follow any recipe, just took the gist of it and made it my way. Not sure if it’s authentic but it is delicious. Dinner with some chilled beer, biryani and Ghosht, sounds perfect.


1 kg boneless mutton

1 tsp turmeric
1 tbsp ginger garlic paste
1 cup water
1/2 cup oil
1 tbsp chilli powder(adjust as per spice preference)
1 tbsp jeera powder
1 tsp garam masala
Handful of curry leaves
3-4 green chillies sliced long
7-8 garlic
Half lime

1. Put the mutton in the cooker along with turmeric, ginger garlic paste, salt and water. Give it 5-6 whistles (depends on the quality of mutton, should get 90% cooked).

2. Once the whistle drops, open the lid and dry out any excess water.

3. Add oil and fry the mutton on high heat till browned.

4. Add the masalas, chilli, garlic and curry leaves, lower the flame and mix well

5. Let the masalas cook out.

6. Squeeze some lime over serve hot