Kacchi Biryani Recipe

Ingredients:

• 500gm basmati rice,washed and drained
• 1 kg mutton cut into small pieces
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 5 onions,thinly sliced and fried till crisp
• 2 tbsp red chilli powder
• 1 tsp turmeric powder
• 2 tbsp raw papaya paste
• 1 1/2 cups yogurt
• 2 pinches saffron, dissolved in warm milk

Powder the following Masala:

• 4 pieces cinnamon sticks
• 2 black cardamom pods
• 6 green cardamom pods
• 6 cloves
• 2 bay leaves
• 1 tsp black pepper
• 1 tsp cumin seeds

Whole masala for the rice:

• 1 black cardamom pod
• 2 pieces cinnamon stick
• 2 green cardamom pods
• 3 cloves
• 5 tbsp ghee or oil
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• salt to taste

Method:

• To the mutton add the yogurt, ginger-garlic paste, raw papaya paste, chilli powder, turmeric powder, powdered masala, salt and half of the crushed fried onions.
• Allow the mutton to marinate for 3 hours.
• Heat water (2 ½ times more than the rice).
• As soon as it boils, add the whole masala, rice and salt to taste.
• Cook the rice till 3/4done and then drain in a colander.
• Remove the whole masala.
• Melt the ghee and set aside.
• Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee.
• Cover with chopped mint leaves and coriander leaves, fried onion and slit green chillies and juice of half a lemon.
• Spread the rice over this.
• Sprinkle the remaining ghee, coloring or saffron milk and lemon juice.
• Cover and place over high heat for 20 to 25 minutes.
• Lower heat and cook for another 45 minutes. Allow to dum.
• Kacchi Biryani is ready to serve.
• Serve hot.

Kachi Biryani Recipe

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