Kacche Gosht Ki Biryani

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.