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Kacche Gosht Ki Biryani
Kacche Gosht Ki Biryani is a regal dish steeped in history, originating from the royal kitchens of India. This aromatic biryani features tender raw mutton marinated in a symphony of spices and layered with fragrant basmati rice. The slow-cooking method allows the flavors to meld beautifully, creating a feast that tantalizes the senses. Serve it on special occasions or family gatherings, and watch as it becomes the centerpiece of your dinner table.
Ingredients
- Mutton, cut into pieces
- 1 kg
- Basmati rice
- 500 g
- Ghee
- 4 tablespoons
- Onions, thinly sliced
- 2 large
- Ginger-garlic paste
- 2 tablespoons
- Yogurt
- 1 cup
- Salt
- to taste
- Lemon juice
- 2 tablespoons
- Turmeric powder
- 1 teaspoon
- Red chili powder
- 1 tablespoon
- Garam masala powder
- 1 tablespoon
- Fresh coriander leaves, chopped
- 1/2 cup
- Fresh mint leaves, chopped
- 1/2 cup
- Saffron strands
- a pinch
- Water
- as needed
Instructions
- In a large bowl, wash the mutton pieces thoroughly. Marinate with ginger-garlic paste, yogurt, red chili powder, turmeric powder, garam masala powder, lemon juice, and salt. Ensure the mutton is well-coated. Cover and let it rest for at least 2 hours, preferably overnight in the refrigerator for enhanced flavor.
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a large pot, bring water to a boil, add the soaked rice, and cook until it's 70% cooked (the rice should still have a bite). Drain the rice and set it aside.
- In a heavy-bottomed pan, heat ghee over medium heat. Add the sliced onions and fry until they are golden brown and caramelized. Remove half of the onions and set aside for garnishing.
- In the same pan with the remaining fried onions, add the marinated mutton. Cook on high heat for 7-8 minutes until the mutton is browned and fragrant.
- Layer the partially cooked rice over the mutton evenly. Sprinkle the reserved fried onions, chopped mint leaves, coriander leaves, and saffron soaked in a tablespoon of warm water or milk over the top.
- Cover the pan with a tight-fitting lid, ensuring no steam escapes. Cook on low heat for 30-40 minutes. This slow cooking allows the mutton to become tender and the flavors to permeate the rice.
- Once done, let the biryani rest for 5 minutes. Carefully fluff the layers with a fork before serving. Serve hot with raita or a side salad for a well-rounded meal.
Tips
- For an extra layer of flavor, consider adding whole spices like cardamom, cloves, and bay leaves while cooking the rice.
- You can substitute mutton with chicken if you prefer a lighter option, adjusting the cooking time accordingly.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 2 hours (plus marination time) Cook Time: 1 hour Calories: 600 Fat: 30g Carbs: 60g Protein: 35g Sodium: 300mg Sugar: 5g
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