Kachche Gosht Ki Biryani
Ingredients
Mutton,cut into 2 inch pieces 750 grams
Basmati rice,soaked 1 1/2 cups
Raw papaya paste 2 tablespoons
Oil for deep-frying
Onions,sliced 4 large
Yogurt 1 1/2 cups
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Ginger paste 1 1/2 tablespoons
Garlic paste 1 tablespoon
Rose petals 2 tablespoons
Fresh mint leaves 1/2 cup
Fresh coriander leaves,chopped 1/2 cup
Garam masala powder 1 tablespoon
Green cardamom 3
Cinnamon 1 inch stick
Cloves 3
Black cardamom 1
Black peppercorns 7-8
Kewra water 1/2 teaspoon
Rose water 1/2 teaspoon
Pure ghee 3 tablespoons
Caraway seed (shahi jeera) powder 1/2 teaspoon
Saffron (kesar) few strand
Milk 2 tablespoons
Ginger,cut into thin strips 2 inch piece
Wheat flour dough,to seal
Method
Heat one tablespoon ghee in a deep non-stick pan. Add the cumin seeds and fennel seeds and saute till fragrant. Add the raisins, cashewnuts, almonds and a little water and cook for a minute. Add dried dates and cook for a minute. Place the mutton pieces in a deep bowl, add the 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 eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator.Add yogurt, green chillies, salt,
turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.
Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done. Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice. Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with
the wheat flour dough.
Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any burani raita.
Ingredients
Mutton,cut into 2 inch pieces 750 grams
Basmati rice,soaked 1 1/2 cups
Raw papaya paste 2 tablespoons
Oil for deep-frying
Onions,sliced 4 large
Yogurt 1 1/2 cups
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 1/2 teaspoons
Ginger paste 1 1/2 tablespoons
Garlic paste 1 tablespoon
Rose petals 2 tablespoons
Fresh mint leaves 1/2 cup
Fresh coriander leaves,chopped 1/2 cup
Garam masala powder 1 tablespoon
Green cardamom 3
Cinnamon 1 inch stick
Cloves 3
Black cardamom 1
Black peppercorns 7-8
Kewra water 1/2 teaspoon
Rose water 1/2 teaspoon
Pure ghee 3 tablespoons
Caraway seed (shahi jeera) powder 1/2 teaspoon
Saffron (kesar) few strand
Milk 2 tablespoons
Ginger,cut into thin strips 2 inch piece
Wheat flour dough,to seal
Method
Heat one tablespoon ghee in a deep non-stick pan. Add the cumin seeds and fennel seeds and saute till fragrant. Add the raisins, cashewnuts, almonds and a little water and cook for a minute. Add dried dates and cook for a minute. Place the mutton pieces in a deep bowl, add the 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 eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain on absorbent paper. Take the mutton out of the refrigerator.Add yogurt, green chillies, salt,
turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix well.
Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done. Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice. Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with
the wheat flour dough.
Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any burani raita.
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