Kachche Gosht ki Biryani Recipe

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time: 8-10 hour

Cook time: 51-60 minutes

Serve: 4

Level Of Cooking: Moderate

Taste: Spicy

Ingredients for Kachche Gosht ki Biryani

• Mutton fat trimmed and cut into 2-inch pieces on the bone 750 grams

• Basmati rice soaked for 1 hour 2 cups

• Salt to taste

• Green chilli 1

• Raw papaya paste 2 tablespoons

• Turmeric powder 1/2 teaspoon

• Red chilli powder 1 1/2 teaspoons

• Ginger paste 1 1/2 tablespoons

• Garlic paste 1 1/2 tablespoons

• Sliced onions deep-fried 1 cup

• Rose petals 2 tablespoons

• Fresh mint leaves 3/4 cup

• Fresh coriander leaves coarsely chopped 1/2 cup

• Garam masala powder 2 teaspoons

• Green cardamoms 3

• Cloves 3

• Black peppercorns 7-8

• Caraway seeds (shahi jeera) 1/2 teaspoon

• Black cardamoms 2

• Cinnamon stick 1 inch

• Rosewater 1/2 tablespoon

• Screwpine water (kewda jal) 1/2 teaspoon

• Saffron strands mixed in 1/4 cup warm milk a few

• Ghee 3 tablespoons

• Ginger cut into thin strips 1 1/2 inches

Method

Step 1

Take the mutton pieces in a deep bowl, add papaya paste and mix well so that all the mutton pieces are covered with the paste. Cover the bowl with cling film and place the bowl in the refrigerator for 8-10 hours so that the mutton gets tenderized.

Step 2

Heat sufficient water in a deep non-stick pan, drain and add the rice. Add salt, mix and let it cook.

Step 3

Chop the green chilli roughly. Add it to the mutton. Add salt, turmeric powder, red chilli powder, ginger paste, garlic paste, ½ cup fried sliced onions, 2 tbsp dried rose petals, ½ cup fresh mint leaves and ¼ cup roughly chopped fresh coriander leaves and mix well.

Step 4

Once the rice is half done, drain in a sieve.

Step 5

Heat a deep non-stick pan, add the marinated mutton and spread it. Sprinkle 1 tsp garam masala powder over it.

Step 6

Add green cardamoms, cloves, black peppercorns, caraway seeds, black cardamoms and cinnamon to the rice and mix well.

Step 7

Spread this rice over the mutton evenly. Spread the remaining fried sliced onions over the rice. Sprinkle remaining garam masala powder, drizzle rose water and screwpine water, sprinkle remaining mint leaves and coriander leaves, drizzle saffron milk, ghee, remaining rose petals and ginger strips. Cover and seal with wheat flour dough. Keep the pan on a Tawa and cook on medium heat for 45 minutes.

Step 8

Switch off the heat but do not unseal the lid. Let it stand for about 15 minutes.

Step 9

Transfer onto serving platter and serve hot with burani.