Teresa's Recipes
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
- 1 kg Mutton, cut into pieces
- 500 g Basmati rice
- 4 tablespoons Ghee
- 2 large Onions, thinly sliced
- 2 tablespoons Ginger-garlic paste
- 1 cup Yogurt
- to taste Salt
- 2 tablespoons Lemon juice
- 1 teaspoon Turmeric powder
- 1 tablespoon Red chili powder
- 1 tablespoon Garam masala powder
- 1/2 cup Fresh coriander leaves, chopped
- 1/2 cup Fresh mint leaves, chopped
- a pinch Saffron strands
- as needed Water
Dietary Notes
- 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
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.