India Gate Basmati Rice presents Jashn-e-Biryani for all Biryani lovers. This Delicious Kachcha Gosht Mutton Biryani aka Mutton Dum Biryani by Roopa Nabar 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/B3NEasFollow Us on Social Media :-Facebook: https://www.fb.com/indiafoodnetworkTwitter - https://twitter.com/ifnInstagram: 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=enRamadan special Kaccha Gosht Mutton Biryani RecipeIngredients½ kg Basmati rice, soaked1 kg mutton, cut into bite size pieces on bone2 tablespoons ginger-garlic-green chilli paste1½ cups yogurtSalt to taste4-5 green cardamoms1 star anise1 teaspoon cumin seeds1 blade mace1 inch cinnamon1 teaspoon turmeric powder1½ teaspoons red chilli powder4 cloves1 teaspoon caraway seeds (shahi jeera)5 black peppercorns½ teaspoon nutmeg powder1 teaspoon garam masala powderJuice of 1 lemon4 medium potatoes, cut into halves2 bay leaves2 black cardamomsGhee for greasing and drizzling1 cup browned onion + for garnishing 1 teaspoon saffron strands soaked in warm waterWheat flour dough for sealingMethod • Marinate the mutton with ginger-garlic-green chilli paste, yogurt, salt, 4 green cardamoms, star anise, cumin seeds, mace, cinnamon, turmeric power, red chilli powder, cloves, caraway seeds, peppercorns, nutmeg powder, garam masala powder and lemon juice. Mix well and add potatoes. Mix again and set aside. • Boil sufficient water in a non-stick pan. Add salt, bay leaves, remaining green cardamoms, black cardamom and rice, keeping 1 cup of rice aside. Cook till rice is parboiled. Drain. • Boil 1 cup of rice separately, drain and set aside. • Grease the bottom of a handi with ghee. Put the marinated mutton and potatoes and spread evenly. • Spread browned onion on top and drizzle little ghee on top. Spread the cooked rice and top it with the parboiled rice and spread evenly. Drizzle some more ghee on it and at the corners as well. • Add soaked saffron on top and cover with an aluminium foil. Seal the sides of the handi with flour dough. Place handi on heat and cook on high heat for 6-10 minutes. • Keep handi on a non-stick tawa and cook on dum for an hour. • Remove the dough seal and open the lid. Serve hot garnished with browned onions.
