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Kachche Gosht Ki Biryani : Indian Food & Cooking Recipes
 

 
Contributed By: Aayushi manish
Member of SeattleIndian.com
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Indian Cooking Products
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Ingredients
Mutton -750 kilogram
Meat tenderizer/raw papaya paste -1 1/2 tsp Basmati rice -2 cups,
Onions 4-5 large
Green chillies - 2 (as per taste)
Ginger- 2 inch piece
Mint leaves - 1/2 cup ,
Coriander leaves- 1/2 cup
Oil to deep fry (onion slices)
Curd -2 cups,
Garlic paste- 2 tablespoons
Ginger paste- 2 tablespoons
Red chilli powder- 2 teaspoons (as per taste) Turmeric powder- 1 teaspoon Salt to taste Peppercorns :-8-10,
Cloves(laung) 5 ,
Green cardamoms(choti elaichi) 5-6
Black cardamoms - 2 ,
Cinnamon(dalchini)-one inch,
shahi jeera -1/2 teaspoon,
Badshah Garam masala powder (or any brand u use) 2 teaspoons ,
Pure ghee/refined oil- 5 tablespoons
Saffron (kesar) a few strands ,
Milk- 3 tablespoons(for soaking saffron)
Rose water- 1 teaspoon (optional) ,
Kewra water- 1 teaspoon (optional) ,
Wheat flour dough for sealing /u can use aluminium foil

Cooking Instructions
Properly wash and cut the mutton into pieces. Properly wash and soak the rice for an hour. we will slice onions and chop green chillies.chop ginger into thin slices chop coriander leaves and mint leaves .we will keep half of both leaves )for arranging on rice.mint leaves chopped when u are ready to use.otherwise it will turn black or u can use whole mint leaves too
Heat oil in a kadai and deep fry sliced onion till golden brown. Drain on kitchen towel paper ,now we will take a bowl for marination .put mutton pieces in a bowl and add meat tenderizer coat properly and keep in fridge for 6-8 hrs .after 6-8 hrs take out bowl from fridge and now we will add curd, garlic paste, ginger paste, chopped green chillies, red chilli powder, turmeric powder, salt ,garam masala(1 tsp)and mix. Add half of the fried sliced onions and chopped coriander & mint leaves.again keep this marination in fridge for 30-40 min .
Boil water in another pan to cook the rice. Put peppercorns, cloves, green cardamoms, black cardamoms, cinnamon shahi jeera seeds and the soaked rice. Bring to a boil and cook till its 3/4 done only not fully cooked.strain rice and keep .now we will take a thick pan or in which u want to prepare biryani.add ghee (3 tbsp)in a pan to heat ,now add mutton.put rice on top of it and fried sliced onions ,thinly sliced ginger,garam masala powder and chopped coriander leaves and mint leaves . Pour half the pure ghee on top. add saffron soaked in warm milk . add rose water and kewra water(don't use more it can give bitter taste) .Cover the vessel with a lid.
Seal the lid with wheat flour dough or u can cover with aluminium foil too so that steam should be packed inside . Cook on high heat for five minutes then lower the heat. Keep on a tawa and cook on low heat for 45-50 minutes .after 45-50 min also turn off gas and let it biriyani pot on tava only for 10-15 min more.Biriyani is read to eat ..Serve & enjoy!!!



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