Kachche Gosht ki Biryani - Cook Smart

Ingredients list for Kachche Gosht ki Biryani - Cook Smart

• 750 grams Mutton fat trimmed and cut into 2 inch pieces on the bone
• 2 cups Basmati rice soaked for 1 hour
• to taste Salt
• 1 Green chilli
• 2 tablespoons Raw papaya paste
• 1/2 teaspoon Turmeric powder
• 1 1/2 teaspoons Red chilli powder
• 1 1/2 tablespoons Ginger paste
• 1 1/2 tablespoons Garlic paste
• 1 cup Sliced onions deep-fried
• 2 tablespoons Rose petals
• 3/4 cup Fresh mint leaves
• 1/2 cup Fresh coriander leaves coarsely chopped
• 2 teaspoons Garam masala powder
• 3 Green cardamoms
• 3 Cloves
• 7-8 Black peppercorns
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 2 Black cardamoms
• 1 inch Cinnamon stick
• 1/2 tablespoon Rose water
• 1/2 teaspoon Screwpine water (kewda jal)
• a few Saffron strands mixed in 1/4 cup warm milk
• 3 tablespoons Ghee
• 1 1/2 inches Ginger cut into thin strips

Method

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.
2. Heat sufficient water in a deep non-stick pan, drain and add the rice. Add salt, mix and let it cook.
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 tbsps dried rose petals, ½ cup fresh mint leaves and ¼ cup roughly chopped fresh coriander leaves and mix well.
4. Once the rice is half done, drain in a sieve.
5. Heat a deep non-stick pan, add marinated mutton and spread it. Sprinkle 1 tsp garam masala powder over it.
6. Add green cardamoms, cloves, black peppercorns, caraway seeds, black cardamoms and cinnamon to the rice and mix well.
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.
8. Switch off the heat but do not unseal the lid. Let it stand for about 15 minutes.
9. Transfer onto serving platter and serve hot with burani.