Traditional Kachche Gosht Ki Biryani Recipe

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Kachche Gosht Ki Biryani is also known as Mutton Biryani. This recipe is spicy and colorful variant of biryani in India. The traditional style of making the Biryani is by cooking the raw marinated meat with spices. Try traditional recipe.

Ingredients

750 gramsMutton cut into 2 inch pieces
1 1/2 cupsBasmati rice soaked
2 tablespoonsRaw papaya paste
Oil fordeep-frying
4 largeOnions sliced
1 1/2 cupsYogurt
Saltto taste
1/2 teaspoonTurmeric powder
1-1/2 teaspoonsRed chili powder
1-1/2 tablespoonsGinger paste
1 tablespoonGarlic paste
2 tablespoonsRose petals
1/2 cupFresh mint leaves
1/2 cupFresh coriander leaves chopped
1 tablespoonGaram masala powder
3Green cardamom
1 inchCinnamon stick
3Cloves
1Black cardamom
7-8Black peppercorns
1/2 teaspoonKewra water
1/2 teaspoonRose water
3 tablespoonsPure ghee
1/2 teaspoonCaraway seed (shahi jeera) powder
few strandSaffron (kesar)
2 tablespoonsMilk
2 inchpiece Ginger cut into thin strips
Wheat flourdough to seal

Directions

Step1Place the mutton pieces in a deep bowl, add the papaya paste and mix it well so that all the mutton pieces are covered with the paste.
Step2Cover the bowl with cling film and place the bowl in the refrigerator for eight to ten hours so that the mutton gets tenderized.
Step3Heat sufficient oil in a kadhai and add onions and deep-fry till well browned and drain on absorbent paper.
Step4Take the mutton out of the refrigerator and add yogurt, green chilies, salt, turmeric powder, red chili powder, ginger paste, garlic paste, half the fried onions, one tablespoon rose petals, half the fresh mint, half the fresh coriander and garam masala powder and mix it well.
Step5Cover the bowl with cling film and keep it in the refrigerator to marinate for at least 30 min.
Step6Cook the rice in plenty of water with salt till half done and drain it well.
Step7Add green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half Kewra water, rose water, two tablespoon ghee and caraway seeds over the rice and mix it well.
Step8Dissolve saffron in warm milk and take a non-stick deep pan and spread the marinated mutton and top it with the rice.
Step9Sprinkle the remaining fried onions, remaining Kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips.
Step10Cover the pan with a lid and seal with the wheat flour dough.
Step11Place a tawa on the pan and cook on low heat for forty-five to sixty minutes or till both the mutton and rice are completely cooked.
Step12Let it stand for fifteen minutes before opening the seal and lid.
Step13Serve hot with any raita.