GOSHT KI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
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
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