The mutton kacchi biryani recipe to cook, eat and repeat
For all the biryani lovers in the house!
Published 25.05.22, 06:03 AM
Image courtesy: Pooja Mitra
Biryani is all 90% love and 10% labour and this flavourful kacchi biryani just proves our point. If you’re hosting friends this weekend, skip the take-out and surprise your friends with an easy home-cooked biryani!
Ingredients
1 kg mutton (non-lean meat)
1 kg biryani rice
8 big potatoes, cut into half (optional)
4 eggs (optional)
4 large onions chopped
5-6 tablespoons of ginger-garlic-green chilli paste
2-3 tablespoons of whole or powdered cumin and coriander paste
2-3 tablespoons of tomato-whole red chilli and 1 tablespoon red chilli powder paste
5-6 tablespoons of curd (preferably hung)
Salt
Turmeric powder
Red chilli powder
Sugar
1 tablespoon rose water
1 tablespoon kewra water
1-2 drops of biryani attar
1 teaspoon kesar
1 small cup of milk (preferably full fat)
250gm ghee
1 small cup of atta
15 gm garam masala
Process
(Preparation)
-
Marinate the mutton with salt, red chilli powder, turmeric powder, ginger-garlic-green chilli paste, cumin-coriander paste, tomato-red chilli paste, half of the chopped onion, hung curd, 3-4 tablespoons ghee. Keep aside for at least 2 hours
-
If you love your aloo and egg in biryani, marinate them with a pinch of salt, turmeric powder and red chilli powder and deep fry till golden. Don’t forget to poke some holes in the potato
-
Wash the rice and cook with salt to taste till the point when the grains are half-cooked. Add whole garam masala in a potli or in a tea infuser while cooking the rice. Drain the water and set aside
-
Meanwhile, make the birista with the remaining chopped potatoes and keep it aside. This will be used in biryani layers and as garnish
-
Mix the Kesar strands in milk and keep aside
-
Pour the rice into a container that has a lid and stir periodically
-
Make a roti dough out of the atta and keep it covered
Cooking the biryani
-
Now, that the meat is marinated enough and rice is half-cooked, grease the biryani handi with ghee. Pour 5-6 tablespoons of ghee at the bottom of the container so the ingredients do not stick to the bottom or burn
-
The bottom layer of the biryani is would be the marinated meat. Don’t forget to add the leftover masala mix over the mutton for a succulent outcome
-
The next layer would be half of the rice. Over this layer, add the potatoes and eggs, as well as a few spoons of the kesar, a little birista and milk. Add 1 drop of biryani attar, one teaspoon each of kewra and rose water. Don’t forget to add 4-5 spoons of ghee (you can mix it with sunflower oil if you prefer). Check salt and add some if required. Sprinkle a pinch of sugar
-
The topmost layer would be the remaining rice. Pour the remaining kesar and milk, add a little bit of attar, 5-6 tablespoons of ghee, 1 teaspoon each of kewra and rose water. Top it off with the birista you made. Sprinkle another pinch of sugar and check salt
-
Make a semi-thick roll out of the atta dough and seal the lid with it
-
Cook on high flame for 5 minutes and on low flame for 40 minutes. Give a periodic shake every 15-20 minutes to the container to ensure the bottom layer is not burning. Remember, a good but gentle shake so the rice grains are intact
-
Serve smoking hot with mutton chaap, chicken chaap, raita or mutton kosha
Want to get featured in the
Try This Today
section of
?