Kadhai Gosht Ki Biryani
A twist in usual biryani where kadhai mutton is layered with aromatic basmati cooked rice along with biryani flavors and dum cooked to perfection.
Ingredients
For Mutton Kadhai Gravy
- 1 kilogram Mutton
- 2 medium onion sliced
- 3 large tomatoes finely chopped
- 2 tablespoon ginger & garlic paste combined
- ½ cup yogurt
- 4 green chilies roughly chopped
- 2 inch piece of ginger julienned
- 1 tablespoon red chili flakes crushed dry red chilies
- 1 teaspoon turmeric powder
- 1 tablespoon whole cumin seeds
- 1 bay leaf
- ¼ cup cooking oil
- 1 teaspoon salt
For Rice Preparation:
- 4 cups of long grain basmati rice
- 2 bay leaves
- 1 piece of cinnamon stick
- 5 cardamom
- 1 tablespoon vinegar
- 3 tablespoon salt
- 4 tablespoon oil
- 5 litres water
For Dum Cooking:
- 1 cup fried onion
- 1 cup chopped coriander leaves
- ¼ cup milk + 1 tsp rose water + Pinch of yellow color
- 1 teaspoon garam masala powder
- 4 tablespoon of ghee or butter
Instructions
For making Kadhai Gosht Gravy:
- First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water. Heat oil in a kadhai and add bay leaf, whole cumin, and sliced onion, fry till soft.
- Then add 1 tbsp ginger & garlic paste, turmeric, and red chili flakes. Fry for 1 minute. Now add chopped tomatoes and cook till soft and oil separates. Add cooked mutton pieces with 1 cup of its water, yogurt, chopped green chilies, and ginger pieces. Taste and add salt.
- Cook for 10 more minutes till mutton is well combined with all the spices. The consistency should not be too dry. It should be like a thick gravy.
For preparing rice:
- Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked. Drain the rice in a colander and set it aside.
For dum cooking:
- In the same vessel pour the hot kadhai gosht gravy. Spread half of the cooked rice and sprinkle with a few drops of milk + rose water + color mixture.
- Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala. Repeat step 6 with the rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. To avoid the steam from escaping. Cook on medium-low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
- Serve hot.
If you have any queries regarding the recipe, do mention them in the comments section and I shall get back to you.
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