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Kacchi Biryani (Kacchi Biryani)

Serves five to six people.

  • Mutton (large pieces) - 2 kg
  • Polao rice - 1 kg
  • Ghee - 1½ cup
  • Potatoes (same sized) - 500 gm (or 6 to 7)
  • Chopped onions - 2 cups
  • Ginger paste - 2 tablespoons
  • Garlic paste - 1 tablespoon
  • Cumin powder - 1 tablespoon
  • Chili powder - 1 tablespoon
  • Plain yogurt - 1½ cup
  • Jaiphal (nutmeg) powder - 1 teaspoon
  • Jaitri (mace) powder - ½ teaspoon
  • Cinnamon powder - ½ teaspoon
  • Crushed cloves - 1 teaspoon
  • Green cardamom (choto elachi) powder - 1 teaspoon
  • Whole black pepper - 10 to 12
  • Dried prunes (alu bukhara) - 8 to 10
  • Almonds - 8 to 10
  • Raisins - 10 to 12
  • Kewra - 4 to 5 tablespoons
  • Salt - as needed
  • Ground turmeric - just a little to add color
  • Clean and rinse the mutton.
  • Marinate with 1 tablespoon of salt for half an hour.
  • Clean the mutton again and completely rinse out all the water.
  • Set aside.
  • Fry the onions in a little bit of ghee until they are crisp.
  • Crush the onions lightly into smaller pieces (to make beresta) and set aside.
  • Sprinkle a bit of the turmeric on the potatoes and fry them in the same ghee.
  • Keep these aside.
  • Now marinate the mutton with 1 tablespoon of salt, fried onions, ginger, garlic, cumin, chili powder, yogurt, jaiphal, jaitri, cinnamon powder, cardamom powder, cloves and kewra.
  • Pour the marinated mutton along with the mix evenly into a large sauce pan.
  • Set aside for now.
  • In a separate pan, start boiling 6 cups of water with 1 tablespoon of salt.
  • Add the rice into the water.
  • As soon as the rice starts to get cooked, turn off the heat and use a strainer to separate out the water in a different pot. Keep this rice water aside for later use.
  • Add 1 cup of rice water and ½ cup of ghee into the sauce pan containing the mutton.
  • Cover the pan and let it rest for half an hour. Do not turn on the heat yet.
  • Now layer the fried potatoes, prunes, almonds and raisins on top of the mutton.
  • Cover the mutton with rice, and add the remaining rice water and ghee.
  • Make sure the water level just touches the top of the rice.
  • Seal the cover shut by wrapping an aluminum foil all around and placing a heavy weight on top. Make sure the cover is air tight and the vapor does not get to escape.
  • Alternatively, the cover can also be sealed using wet flour dough.
  • Finally turn on the stove and start cooking over medium heat.
  • After 15 minutes, lower the heat and cook for about an hour.
  • Optionally, if a gas oven is used, set the temperature to 180 C / 350 F and cook for 2.5 to 3 hours. The rest of the steps are similar for both methods.
  • Remove the cover once the very distinct biryani aroma starts to come out.
  • If the rice still has some more cooking left, stir in a little bit of warm milk and cover over low heat for another 10 to 15 minutes.
  • Keep over low heat until both the rice and meat appear soft and cooked.
  • Mix the rice and mutton gently before serving hot.

1 comment:

Unknown said...

As salamu alaikum, apu if I double the recipe, how long should I keep this in the oven, more than 3 hrs?