Mutton Gosht Biryani

image source : pixabay

Hello readers,
     Today I will share with you 'Mutton Gosht Biryani' recipe. Before giving you the method, would like to share you the story. The 'biryani' is a Persian word 'birian',which means 'Fried before cooking', this dish originated from Persia and was brought to India by Mughal.


**'Gosht' refers to tender meat, this is a Persian word.

Ingredients:

1. Mutton - 1.2 kg ( cut the pieces in 2 inch dice shape)

2. Potato -3 large size (peel and cut them into 2 pieces).

3. Vegetable oil- 100 ml

4. Clarified Butter(Ghee) -250 gm.

5. Rose water - 3 tsp.

6. Keora water -2 tsp.

7. Biryani Rice (Basmati rice) -1 kg.

8. Metha Attar -5-6 drops.

9. Mawa (khoya kheer)- 50 gm.

10. Food color -1 packet.

11. Aaloo bukhara (Plum) - 3-4 no.

12. Yogurt -3 tbs.

13. Cow milk -2 cups.

14. Boiled eggs - 4-5(peeled).

15. Wheat flour - 500 gm( make a dough with it).

Spices:

1. Onion - 4 medium (sliced)
2. Onion paste -3 tbs
3. Garlic paste -2 tsp.
4. Ginger paste -3-4 tsp.
5. Green chili paste -3 tsp.
6. Red chili powder -2 tsp.
7. Kashmiri red chili powder -2 tsp.
8. Caraway powder -2 tbs.
9. Nutmeg powder -2tsp.
10. Mace -3 flowers.
11. Turmeric Powder -3 tsp.
12. Bay leaves -4-5 numbers.
13. Cloves - 6-7 numbers.
14. Green cardamom -10-12 numbers.
15. Black cardamom -4-5 numbers.
16. Whole Caraway seeds -2 Tbs.
17. Pepper Corn - 2 tsp.
18. Saffron -1 box.
19. Cinnamon stick -3(size 3 cm).
20. Salt- To taste.

Preparation:-

Step 1- Marinate mutton with onion paste, garlic paste, ginger paste, green chili paste, red chili powder,  yogurt and refrigerate for 4-5 hours.

Step 2- Take a bowl add 1 cup warm milk, saffron, rose water, keora water, meetha attar and keep aside.

Step 3- Take a pan, add water; when water start boiling add potatoes, salt, turmeric powder, food color and boil potatoes in this water. Once potatoes get boiled take out them from water and keep aside them.

Step 4- Soak biryani rice for 30 minutes in water.

Step 5- Take a pan and add vegetable oil and fry aaloo bukhara (Plum) and keep aside.

Step 6-  Take another pan and add remaining vegetable oil and 2 tbs ghee. Now fry onion slices till golden brown and take out them.

Step 7- In the same oil add 2 tbs more ghee, now add whole garam masala ( 2 bay leaves, 3 cloves,1 cinnamon stick, black pepper, 5 green cardamom,2 black cardamom, Mace). Add whole Caraway seed, now add marinated mutton and mix them well. After that add kashmiri chili powder, nutmeg powder, Caraway power, turmeric powder, salt and mix all spices well for 15 to 20 minutes in medium low flame. Now add water and cover the pan, cook mutton until it became soft.

Step 8- Once Mutton get cooked well take out the Mutton pieces in a bowl and stained gravy in an another bowl separately. Add, ghee, remaining cow milk and half portion of step-2 into it.

Step 9-Take a deep vessel, add water. When water start boiling add remaining bay leaves and whole garam masala (black cardamom, green cardamom, cloves, remaining cinnamon sticks), little salt into it. Now add soaked rice in the water and just cook for 5 minutes, stain half cooked rice and set aside.

Step 10- Take a deep vessel (handi), coat this vessel with ghee very well. Now make first layer with boiled potatoes and few Mutton pieces, add grated mawa, fried aaloo bukhara (Plum). now add one portion of the rice, spread them well to cover the ingredients, spread fried onion slices and spread mutton gravy (step-8). Again place remaining mutton pieces, boiled eggs, grated mawa, mutton gravy, fried onion slices and final portion of rice to make final layer and cover the mutton well. Now spread keora water, rose water, meetha attar, ghee and remaining step-2 into it.

Step 11- Cover the handi with the lid and take the dough made with wheat flour to seal the vessel lid very well, cook it in a very low flame for 1 hr.

Step 12- Now it's ready to eat serve hot with raita and salad.

image source : pixabay