How to make Kacchi Biryani -
Mutton biryani.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton (मटन), Basmati rice (बासमती चावल)
Cuisine : Hyderabadi
Course : Rice
For more recipes related to Kacchi Biryani checkout Gosht Biryani, Keema Biryani, Hyderabadi Biryani, Yakhni Pulao . You can also find more Rice recipes like Kashmiri Pulao Tandoori Chicken Pulao - SK Khazana Seafood Risotto-SK Khazana Pudina Pulao
Kacchi Biryani Recipe Card
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 : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kacchi Biryani Recipe
Mutton 1 inch cubes 350 grams
Basmati rice 1 cup
Onions 4 large
Yogurt 1/2 cup
Ginger paste 2 teaspoon
Garlic paste 2 tablespoons
Turmeric powder 3/4 teaspoon
Red chilli powder 1 tablespoon
Coriander powder 1 teaspoon
Salt to taste
Ghee 6 tablespoons
Green cardamoms 3
Black cardamoms 3
Cloves 4
Cinnamon 1 1/2 inch sticks
Bay leaves 2
Star anise 2
Cumin seeds 1 1/2 teaspoon
Green chillies sliced 6-7
Tomatoes chopped 4 medium
Dry ginger powder (soonth) 1 teaspoon
Cumin powder 1 teaspoon
Fresh mint leaves chopped 1/2 bunch
Fresh coriander leaves chopped 1 bunch
Saffron (kesar) 4-5 strands
Milk 2 tablespoons
Method
Step 1
Soak basmati rice in two to three cups of water for half an hour. Drain and keep aside.
Step 2
Slice two onions and chop the remaining two.
Step 3
Marinate mutton with yogurt, half the ginger-garlic paste, half the turmeric powder, half the red chilli powder, half the coriander powder and salt for at least one and a half hours preferably in the refrigerator.
Step 4
Heat ghee in a handi and fry sliced onions till brown. Drain onto an absorbent paper and keep aside.
Step 5
To the same ghee add green cardamoms, black cardamoms, cloves, cinnamon, bay leaves, star anise, cumin seeds and let them crackle.
Step 6
Add chopped onions and sauté till golden brown.
Step 7
Add remaining ginger-garlic paste, green chillies, tomatoes and all the remaining masala powders including soonth and cumin powder.
Step 8
Remove mutton pieces from marinade and add. Sauté for two to three minutes and then add marinade mixture, mint leaves and two to three cups of water and cook mutton till half done.
Step 9
Add drained rice, half of the chopped coriander leaves and two cups of water. Mix well, cover and simmer on low heat.
Step 10
When it is nearly done, add saffron dissolved in two tablespoons of milk and mix gently.
Step 11
Cover and cook till fully done. Stir biryani well before serving.
Step 12
Garnish with remaining chopped coriander leaves and fried onion slice
Nutrition Info
Calories : 2744 Kcal
Carbohydrates : 244.8 gm
Protein : 104.8 gm
Fat : 149.3 gm
Other : Vitamin B12- 9.3mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
