Biryani Day: Know How To Prepare Kacchi Mutton Biryani
Ingredients:
Method To Prepare:
In a large bowl, combine the mutton with yogurt, ginger garlic paste, chili powder, jeera powder, salt, and a little mustard oil. Mix well and let it marinate for at least 4 hours, preferably overnight.
Wash the basmati rice thoroughly and soak it in water for 30 minutes.
Boil water in a large pot, add some salt, a few cloves, green cardamoms, and a stick of dalchini.
Add the soaked rice and cook until it's 70% done. Drain and set aside.
In a heavy-bottomed pot or a pressure cooker, heat mustard oil and ghee.
Add the marinated mutton and cook on high heat until the mutton is browned.
Add khoya, milk powder, and a little water if needed. Cook until the mutton is tender.
In a large pot, start with a layer of mutton at the bottom. Add a layer of half-cooked rice over the mutton.
Sprinkle some fried onions, cashewnuts, aloo bukhara, green chilies, saffron milk, keora water, rose water, and malai.
Repeat the layers until all the mutton and rice are used up, finishing with a rice layer on top.
Seal the pot with a tight-fitting lid. You can use dough to seal the edges for an airtight seal.
Cook on low heat (dum) for about 30-40 minutes. Alternatively, you can place a tawa (griddle) under the pot to ensure even cooking without burning the bottom.
Once done, let it rest for 10 minutes before opening the lid. Gently mix the layers without breaking the rice grains.
Recipe From: Chef - Tanmoy karmakar, The Biryani Canteen