Kachha Gosht Biriyani

L

Kachha Gosht Biriyani

Spicy mutton biriyani - Kachha Gosht Biriyani
Prep Time 2 hours
Total Time 2 hours
Cuisine North Indian
Servings 3 people

Ingredients
  

For the rice:

Instructions
 

  • Marinate the mutton the day before with raw papaya paste, garlic-ginger paste, turmeric powder, coriander powder, cumin powder, spicy red chili powder and salt and leave in the refrigerator.
  • :- The marinade should be slightly salty.
  • To the marinated mutton, add curd, ½ the chopped mint and coriander leaves and juice of 2 lemons.
  • Heat 1½ cups of oil in a kadai and fry sliced onions till golden brown.
  • :- Don’t over fry them.
  • When cool, grind ¾ of the fried onions to a paste. Keep the rest aside for garnishing.
  • Add the onion paste to the marinated mutton and mix well.
  • Boil the potatoes in a pan for 20 minutes. Drain and keep aside.
  • Use the same oil in which the onions have been fried and fry the potatoes for 1 - 2 minutes till they turn golden brown. Remove from the oil and keep aside.
  • Wash the rice. Add water, whole garam masala and salt and bring the water to a boil.
  • :- The rice needs to just fluff up and will feel raw when you touch it.
  • Drain off the water in a colander and keep the rice aside to cool.
  • Take a small bowl of the rice and mix it with the orange color.
  • :- This is an optional step.
  • Mix this with the remaining white rice and mix well.
  • Add the remaining mint and coriander leaves to the rice and mix well.
  • Heat the saffron and crush it into a powder and mix with ½ cup milk.
  • :- Use color if you do not have saffron (optional).
  • To layer the biriyani:-
  • Heat 4 - 5 tbsp of oil in a 12” pan.
  • :- Use the oil in which the onions have been fried.
  • Spread the marinated mutton in the pan.
  • Add whole green chilies (optional).
  • Spread half of the prepared rice on the mutton and spread the potatoes and whole green chilies on top.
  • Layer the remaining rice on top of the potatoes and garnish with fried onions.
  • Pour the saffron milk and ½ cup oil on top of the rice.
  • Pour ½ cup plain milk on top of the rice.
  • Roll the atta into a thin roll.
  • Seal the pan with the atta.
  • Place the pan on top of the tava and cook on low flame for 70 - 75 minutes.
  • When the atta becomes hard, the biriyani is cooked.
  • Remove the seal.
  • :- Serve with onion raita.
Tried this recipe?Let us know how it was!

Leave a comment
Your email address will not be published. Required fields are marked *
Recipe Rating




Search
Indian Grocery Online

Categories