A household preferred, frequently made in the house due to popular demand from my daughters. Quite a fancy dish, but it is always a pleasure to prepare for household. I am sure you will like it too.

KACHCHE GOSHT KI BIRYANI

Ingredients

1 1/2 kilograms mutton, cut into 2 inch pieces on the bone
1 cup thick yogurt
Salt to taste
2 tsps red chilli powder
2 tbsps ginger-garlic paste
2 tsps garam masala powder + for scattering
1 tablespoon meat masala
1/2 cup fresh mint leaves + for scattering
2-3 green chillies
1/2 cup fried onions + for sprinkling
Ghee for drizzling
2 pinches of saffron, taken in 2 tablespoons warm water
Whole wheat dough for sealing
Raita
1 1/2 cups thick yogurt
1-2 tablespoons boiled beetroot puree
Black salt to taste
10-12 walnuts, blanched, peeled, and approximately sliced
Rice
2 1/2 cups Basmati rice, washed, soaked for thirty minutes and drained
2 bay leaves
2 black cardamoms
4-5 green cardamoms
3-4 cloves
4-5 black peppercorns
Salt to taste

Approach

1. Take mutton in a large bowl. Include yogurt, salt, red chilli powder, ginger-garlic paste, garam masala powder and meat masala and mix well. Tear the mint leaves and add into the mix. Break the green chillies in half and add into the mix too. Mix till well combined. Cover and position it in the refrigerator for 2-3 hours.
2. To make the raita, blend yogurt and take it in a bowl. Include beetroot puree and mix well. Include black salt and 3/4 of the walnuts and blend well. Transfer the mixture in a serving bowl. Garnish with the remaining walnuts, coriander leaves, roasted cumin powder and location it in the fridge to chill.
3. To make the rice, heat water in a non-stick deep pan. Include bay leaves, black cardamoms, green cardamoms, cloves, black peppercorns and salt and mix well. Cover and bring it to a boil.
4. Add the rice and mix and cover with a lid and bring it to a boil.
5. Preheat the oven at 180ºC.
6. Get rid of the cover and cook for 6-8 minutes. Drain the rice.
7. Transfer the marinaded mutton into a big handi. Add mint leaves, fried onion, and spread out the rice over it. Discard the bay leaves. Location the pan on low heat. Drizzle ghee and drenched saffron. Include fried onion, spray mint leaves, and garam masala powder.
8. Use the dough on the edges of the lid and press it so that it sticks. Location the lid over the pan and press it to seal the edges. Increase the heat to high and cook for 8-10 minutes. Carefully take the pan off the heat and location it in the preheated oven and cook for 45-50 minutes or till done.
9. Switch the heat off and enable the biryani to rest for 10-15 minutes. Bring the handi out of the oven.
10. Cut the seal with the help of a knife and eliminate the lid. Transfer the biryani in a serving plate and garnish with fried onion and mint leaves. Serve hot with the raita and salad.

" 0:00 introduction
0:33 Take mutton
0:50 Include yogurt
0:54 Add salt
0:57 Add red chilli powder
0:59 Add ginger-garlic paste
1:02 Include garam masala powder
1:07 Add meat masala powder
1:32 Include mint leaves
1:39 Include green chillies
1:49 Add fried onion
2:19 To make raita, take yogurt
2:36 Include boiled beetroot puree
2:56 Include black salt
3:06 Include blanched walnuts
3:38 To make rice, in boiling water add bay leaves
3:46 Include black cardamoms
3:53 Include green cardamoms
3:54 Include cloves
3:56 Include black peppercorns
3:58 Include salt
4:11 Include soaked basmati rice
5:28 Stress cooked rice
6:02 Add marinaded mutton
6:20 Add mint leaves
6:23 Add fried onion
6:29 Add cooked rice
6:57 Add ghee
7:00 Include drenched saffron
7:09 Include fried onion
7:18 Add mint leaves
7:26 Include garam masala powder
7:36 Apply dough on the edges of the lid
7:58 Cover and cook
10:19 Open lid and serve hot"

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