Kachche Gosht Ki Biryani

Kachche Gosht Ki Biryani

Kachche Gosht Ki Biryani

'Kachche Gosht Ki Biryani,' the name itself sounds so yummy that you can’t resist your mouth from watering. Chef Ajay Chopra is here again with this yummy treat. This is a delightful recipe and a must try. Please don't stop, get into your kitchen and try, this is irresistible.

  • ghee
  • 750 gms mutton
  • chopped mint leaves
  • chopped coriander leaves
  • 1 tsp. red chilli powder
  • 1 tsp. yellow chilli powder
  • 1 tsp. mace powder
  • 1 tsp. cardamom powder
  • 1 tsp. garam masala
  • fried onion
  • 1 tsp. nutmeg powder
  • 1 cup yogurt
  • 1 tbsp. ginger-garlic paste
  • 1.5 cup soaked rice
  • 1 tsp. mace/cardamom powder
  • ginger julienne
  • sliced green chillies
  • 1 tbsp. kewra water
Method:
  • Boil some water for the rice and add 1 tbsp. ghee to it. Now add a little chopped mint leaves, chopped coriander leaves and some salt to taste. On the other side take 750 gms. of mutton in a bowl, add to this, some chopped mint leaves, chopped coriander leaves, 1 tsp. red chilli powder, 1 tsp. yellow chilli powder, 1 tsp. mace powder, 1 tsp. cardamom powder, 1tsp. garam masala, 1 tbsp. fried onion and salt to taste. Mix all these properly to marinate the mutton nicely and even add 1 tsp. nutmeg powder. With this add 1 cup of yogurt and again mix it well. Now add 1 tbsp. ginger-garlic paste and some coriander leaves on the top. Mix well and we leave for a whole night in a fridge to marinate properly.
  • Now add 1.5 cup of soaked basmati rice into the boiling water. Cook the rice just 50-60% and not completely. Till the rice is getting cooked, we take the marinated mutton in a pan, again add chopped mint and coriander leaves to it. Add 1 tbsp ghee, 1 tbsp fried onion and 1 tsp mace/cardamom powder to the mutton.
  • Now we drain out water from the rice and layer the mutton with this rice. Over this we again put 1 tbsp ghee, chopped mint leaves, chopped coriander leaves, some ginger julienne, sliced green chilli, some fried onion and pour 1 tbsp. kewra water over this.
  • Now cover it with a tight lid and cover the opening of the lid with dough. Now cook this over a very mild flame very patiently and if possibly you may put it over a griddle on the gas after 10 minutes when the pan gets hot. So that it cooks nicely over a period of about 25-30 minutes. Now plate it beautifully and serve it hot.