Kacchi Biryani
Preparation time : 20 min.
Marination time : 2 hrs. Cooking time : 45 min. Makes 6 to 8 portions Ingredients: Mutton (Medium cuts) 1kg Basmati or Long grain rice 1/2 kg Finely sliced onions 4 Ginger paste 1 tsp Garlic paste 1 tsp Red chilli powder 1 tsp Fresh green coriander 1 bunch chopped Fresh green mint, 1 small bunch chopped Green chillies, chopped 4 Yoghurt 2 cups Milk 1/2 cup Saffron 1 pinch Lemon Juice 2 lemons Green cardamoms 6 Cloves 8 Bay leaves 2 Cinnamon stick 1 inch Oil 2/3 cup Ghee (clarified butter) 2 tbsp Salt to taste Spice Blend (to be powdered) Cardamom 4 Cloves 6 Cinnamon stick 1/2” Caraway seeds 1 tsp Peppercorn 1/2 tsp |
Preparation:
1. Wash the mutton and drain all the water. 2. Heat oil in a pan. Add the sliced onions and Fry the onions till golden brown. Remove, cool and crush them using finger tips. 3. In a bowl, mix together ginger,garlic salt, red chilli powder, half of coriander & mint & green chillies, lemon juice, the ground spices and the crushed onions. Add the Mutton and mix well. Rest for 2 - 3 hours. 4. Soak saffron in milk and keep aside. Wash and soak the rice for 15 to 20 minutes. 5. In a heavy-bottomed pan, place the marinated meat. Start the flame and bring it to a boil, stirring occasionally. 6. Cover and cook over medium slow heat till the meat is tender and the liquids are not fully dried up. 7. In a pan, boil about 8 glasses of water. Add the whole cardamoms, cloves, bay leaves and the cinnamon stick to the water. Add salt and the soaked rice. Cook the rice till half done. The rice grains should be slightly translucent on the surface and white in the core. The core should be hard but the you should be able to break the grain easily. Drain out all the water and spread the rice in a flat dish. 8. In another heavy-bottomed pan, add ghee to coat the bottom completely. Place half of the parboiled rice in a layer at the bottom. Layer with the cooked meat and cover the balance with remaining rice. 9. Sprinkle the remaining coriander, mint and green chillies. Spread the balance ghee on top. 10.Cover tightly and cook over slow fire for 15 to 20 minutes till the rice is cooked and each grain stands out separately and should not be mushy. 11.Gently take out the rice and meat, without over mixing the two and serve with raita or salad. |