Kachche Gosht ki Biryani Mutton Biryani Sanjeev Kapoor Khazana

A family favourite, often made at home due to popular demand from my daughters. Quite an elaborate recipe, but it is always a joy to cook for family. I am sure you will love it too.

KACHCHE GOSHT KI BIRYANI

Ingredients

1 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 sprinkling
1 tbsp meat masala
cup fresh mint leaves + for sprinkling
2-3 green chillies
cup fried onions + for sprinkling
Ghee for drizzling
2 pinches of saffron, soaked in 2 tbsps warm water
Whole wheat dough for sealing
Raita
1 cups thick yogurt
1-2 tbsps boiled beetroot puree
Black salt to taste
10-12 walnuts, blanched, peeled, and roughly chopped
Rice
2 cups Basmati rice, washed, soaked for 30 minutes and drained
2 bay leaves
2 black cardamoms
4-5 green cardamoms
3-4 cloves
4-5 black peppercorns
Salt to taste

Method

1. Take mutton in a large bowl. Add 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 mixture. Break the green chillies in half and add into the mixture as well. Mix till well combined. Cover and place it in the refrigerator for 2-3 hours.
2. To make the raita, whisk yogurt and take it in a bowl. Add beetroot puree and mix well. Add black salt and of the walnuts and mix well. Transfer the mixture in a serving bowl. Garnish with the remaining walnuts, coriander leaves, roasted cumin powder and place it in the refrigerator to chill.
3. To make the rice, heat water in a non-stick deep pan. Add 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 180C.
6. Remove the lid and cook for 6-8 minutes. Drain the rice.
7. Transfer the marinated mutton into a large handi. Add mint leaves, fried onion, and spread the rice over it. Discard the bay leaves. Place the pan on low heat. Drizzle ghee and soaked saffron. Add fried onion, sprinkle mint leaves, and garam masala powder.
8. Apply the dough on the edges of the lid and press it so that it sticks. Place 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 place it in the preheated oven and cook for 45-50 minutes or till done.
9. Switch the heat off and allow 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 remove 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 Add yogurt
0:54 Add salt
0:57 Add red chilli powder
0:59 Add ginger-garlic paste
1:02 Add garam masala powder
1:07 Add meat masala powder
1:32 Add mint leaves
1:39 Add green chillies
1:49 Add fried onion
2:19 To make raita, take yogurt
2:36 Add boiled beetroot puree
2:56 Add black salt
3:06 Add blanched walnuts
3:38 To make rice, in boiling water add bay leaves
3:46 Add black cardamoms
3:53 Add green cardamoms
3:54 Add cloves
3:56 Add black peppercorns
3:58 Add salt
4:11 Add soaked basmati rice
5:28 Strain cooked rice
6:02 Add marinated mutton
6:20 Add mint leaves
6:23 Add fried onion
6:29 Add cooked rice
6:57 Add ghee
7:00 Add soaked saffron
7:09 Add fried onion
7:18 Add mint leaves
7:26 Add 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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