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14 December 2012,21:35 by
J.Sujatha

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GOSHT KI BIRYANI

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the meat well with ginger - garlic paste and salt, keep it aside.
  • Boil about 2 litres of water with a little salt. Add the rice and cook for about 5 minutes or until it is half done. Drain out the water and transfer the rice to a flat pan. Set it aside.
  • Heat the ghee-oil mixture. When hot add the onions and fry till the colour turns to golden brown. Remove and set aside. Crush when cool.
  • Take half of the ghee-oil in which the onions were fried. Add the spices and sauté for about 2-3 minutes and add in the grounded paste.
  • Add the mutton, turmeric and red chilli powder, fry for about 5 minutes. Add half of the crushed onions and mix.
  • Then add the yogurt and the greens. Mix and cook, stirring continuously till the contents come to a boil. Cover and simmer till the oil surfaces.
  • Add a little water and cook till the meat is tender. Add the juice of 1 lime to the meat. When done make sure to have 1 cup gravy.
  • Take a heavy bottomed pan and smear it with the balance of ghee-oil mix.
  • Place half of the par-boiled rice. Then spread the cooked meat over the rice. Mix the garam masala, saffron and the remaining crushed onions with the lime juice.
  • Spread this mixture over the meat and cover it with the balance rice. Sprinkle a little water.
  • Cover with a tight fitting lid and cook for about 2 minutes on high flame, then on dum for about 15 minutes till the rice is done and each grain separate. Serve hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained 
  • 1 kg mutton, cut into medium sized pieces, washed and drained 
  • 1 tablespoon ginger paste 
  • 1 tablespoon garlic paste 
  • 250 grams onions, finely sliced
  • 1 bay leaf 
  • 6 cloves 
  • 1 inch cinnamon stick 
  • 6 green chillies, chopped 
  • A few sprigs of fresh green coriander, chopped 
  • A few mint leaves 
  • Juice of 2 limes
  • ½ teaspoon garam masala 
  • Few strands of saffron 
  • Salt, to taste
  • Lightly dry roasted and ground to a fine paste
  • 2 tablespoon chironji (Charoli seeds) 
  • 1 tablespoon poppy seeds (khus khus) 
  • 15 cashew nuts 
  • ½ teaspoon caraway seeds 
  • ½ teaspoon peppercorns 
  • ½ teaspoon turmeric powder 
  • 2 teaspoon red chilli powder 
  • 150 ml yogurt, whisked

1 comment for “Gosht Ki Biryani”

  • Pallavi
    Posted 19 February 2013 at 11:24:13

    hi. pls mention the ingredient to be grounded into paste properly as its not mentioned seperately. Its creating confusion!!!!!

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