Hyderabadi Kaccha Gosht Biryani Recipe | How To Make Mutton Biryani by Neha | कच्चे गोश्त की बिरयानी | India Food Network

India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This Delicious Hyderabadi style Kaccha Gosht Biryanii (कच्चे गोश्त की बिरयानी) by Neha Mathur is a treat for your taste buds. Its easy and quick so that you can make this at your home.

Subscribe to India Food Network: https://goo.gl/B3NEas

Follow Us on Social Media :-
Facebook: https://www.fb.com/indiafoodnetwork
Twitter - https://twitter.com/ifn
Instagram: https://www.instagram.com/indiafoodnetwork/
IFN Website: http://indiafoodnetwork.in/

Download our India Food Network App - https://play.google.com/store/apps/details?id=com.ping.ifn&hl=en

Love our recipes? Hit 'LIKE' and show us your support! :)
Post your comments below and share our videos with your friends. Spread the love! :)

Ingredients
For the rice:
Long Grain Basmati Rice - 2 cups
Potli Masala - 100 g
Shahi Zeera - 1 tsp
Salt - 2 tsp

For the Mutton:
Mutton - 750 g
Raw papaya Paste - 4 tbsp
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Garam masala powder - 1/2 tsp
Red Chilli powder - 2 tsp
Turmeric powder - 1tsp
Salt - 2 tsp
Vegetable oil - 2 tbsp
Green chilli - 2 tsp ( Finely chopped )
Lemon juice - 2 tbsp
Curd - 200 g
Mint - 2 tbsp ( Chopped )
Coriander - 2 tbsp ( Chopped )
Golden fried onion - 1/4 cup

For assembling the biryani
Milk - 1/2 cup
Saffron - a good pinch ( Soaked in2 tbsp water )
Golden brown onion - 1/2 cup
Ghee - 2 tbsp

Method
For the rice
Wash the rice and soak in water for 40-45 minutes.
Heat water in a large pot
Add potli masala, salt and shahi zeera in the pot and bring the water to a boil.
Drain the rice and add it in the boiling water.

For the Mutton:
Mix mutton with raw papaya paste, ginger paste, garlic paste, garam masala powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.
Add Curd, Mint, coriander and golden fried onion in the marinated mutton and mix well.

Assembling the biryani:
Transfer the mutton along with the marinade in a heavy bottom pan.
Once the rice gets 20% cooked, take out half of the rice and top it over the mutton.
Once the remaining rice is cooked to 80 %, take it out and top it over the 20% cooked rice.
Sprinkle 1/2 cup milk, saffron soaked in water , golden brown onion and ghee on top.
Cover the pan tightly with a lid.
Place the pan on a very slow heat for 40-45 minutes.
Remove the lid and mix the biryani gently.
Serve hot.