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Kachche Gosht ki Biryani

Raw meat slow-cooked with the rice to produce a succulent, fragrant, layered delight. This recipe is from FoodFood TV channel

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Kachche Gosht ki Biryani
Main Ingredients Mutton,cut into 2 inch pieces , Basmati rice,soaked
Cuisine Hyderabadi
Course Main Course-Mutton
Prep Time 8-10 hour
Cook time 1.30-2 hour
Serve 4
Taste Spicy
Level of Cooking High
Others Non Veg
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Ingredients list for Kachche Gosht ki Biryani

  • 750 grams Mutton,cut into 2 inch pieces
  • 1 1/2 cups Basmati rice,soaked
  • 2 tablespoons Raw papaya paste
  • for deep-frying Oil
  • 4 large Onions,sliced
  • 1 1/2 cups Yogurt
  • 1 Green chilli,chopped
  • to taste Salt
  • 1/2 teaspoon Turmeric powder
  • 1 1/2 teaspoons Red chilli powder
  • 1 1/2 tablespoons Ginger paste
  • 1 tablespoon Garlic paste
  • 2 tablespoons Rose petals
  • 1/2 cup Fresh mint leaves
  • 1/2 cup Fresh coriander leaves,chopped
  • 1 teaspoon Garam masala powder
  • 3 Green cardamom
  • 1 inch sti Cinnamon
  • 3 Cloves
  • 1 Black cardamom
  • 7-8 Black peppercorns
  • 1/2 teaspoon Kewra water
  • 1/2 teaspoon Rose water
  • 3 tablespoons Pure ghee
  • 1/2 teaspoon Caraway seed (shahi jeera) powder
  • few strand Saffron (kesar)
  • 2 tablespoons Milk
  • 1 inch pie Ginger,cut into thin strips
  • Wheat flour dough,to seal

Method

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice.

7. 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.

8. 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.

9. Let it stand for fifteen minutes before opening the seal and lid. Serve hot with any raita.

Nutrition Info

Calories 781
Carbohydrates 83
Protein 33.6
Fat 43.2
Other Fiber 1.5
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