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Kachchi Gosht Biryani

Prep Time 20 mins
Cook Time 1 hr
Total Time 9 hrs 20 mins
Course Main Course
Cuisine Hyderabadi
Servings 6 portion

Ingredients
  

  • 500 gms Basmati rice
  • 1 kg Mutton (2" pieces)
  • 1 tablespoon Ginger garlic paste paste
  • 5 onions Finely sliced Big
  • 2 tablespoons Chilli powder (or less)
  • 1 teaspoon Turmeric powder powder
  • 1 tablespoon Papaya Raw paste (you may use Kiwi fruit instead)
  • 1 - 1/2 cups Curd Beaten
  • to taste Salt
  • 2 pinches Saffron
  • 1/4 cup Milk

To be Powdered

  • 4 Cinnamon sticks(1")
  • 2 Cardamom Black
  • 6 Cardamom Green
  • 6 Cloves
  • 2 Bay leaf
  • 1 teaspoon Peppercorns
  • 1 teaspoon Caraway Seeds (Shah Jeera)

For the Rice

  • 1 Cardamom Black
  • 2 Cardamom Green
  • 2 Cinnamon sticks(1")
  • 3 Cloves
  • to taste Salt

For the layering

  • mint leaves coriander leaves green chillies butter lime Finely chopped 1/2 cup Finely chopped 1/2 cup Slit 3 Clarified (Ghee) 5 tablespoons Juice of 1

Instructions
 

  • Fry the onions till golden brown and keep aside. Ideally fry them in 2-3 batches to ensure even cooking.
  • Grind the masala ingredients to a fine powder. Keep aside.
  • Take Mutton in a bowl.
  • Add half of the fried onions, curd, chilli powder, salt, ginger-garlic paste, turmeric powder, papaya/kiwi paste and the powdered masala.
  • Mix well and refrigerate overnight.
  • Take the meat from the refrigerator and bring to room temperature.
  • Soak the washed rice for at least 30 minutes.
  • Soak the saffron in warm milk.
  • Take water (approximately 8 cups) in a vessel.
  • Bring to a boil.
  • Add salt, black cardamom, green cardamom, cinnamon and cloves, along with rice. Give a stir.
  • Cook the rice till it's 3/4th done.
  • Drain the rice and discard the water and spices.
  • Place the marinated meat in a utensil.
  • Sprinkle 3/4th of the chopped leaves, fried onions, 2-1/2 tablespoons ghee and juice of half a lime.
  • Spread the drained rice evenly.
  • Sprinkle remaining ghee, saffron mixture and remaining half of lime juice.
  • Cover the vessel with aluminium foil and place a lid.
  • Place the vessel on a thick bottomed Tawa.
  • Place a vessel containing hot water on top of the Biryani vessel.
  • Cook on high heat for 25 minutes.
  • Lower the heat to minimum and cook for another 45 minutes.
  • Switch off heat.
  • Allow to rest for another 20 minutes.
  • Serve hot with Raita and Mirchi ka Salan.