Kacche Gosht ki Dum Biryani is the Biryani of Nawabs. For the first timers, it is much easier and better to start with chicken. The meat is nicely marinated giving it enough time to tenderize and infuse itself in all the spices. The rice is half cooked or little more than that. Along with some other aromatic ingredients, the marinated meat is then layered with half cooked rice and sealed well with a dough and slow cooked in steam to perfection. It is really amazing to see that the texture of the meat you find in this type of biryani is far more tender and succulent than the usual biryani. The flavors and the aroma you get when you open the lid takes you on a ride to Nawabi cuisine.

Ingredients for Kachche Gosht ki Biryani Recipe

Mutton cut into biryani pieces 750 grams

Basmati rice soaked 1 1/2 cups

Raw papaya paste 2 tablespoons

Kewra water 1/2 teaspoon

Rose water 1/2 teaspoon

Pure ghee 3 tablespoons

Caraway seed (shahi jeera) powder 1/2 teaspoon

Saffron (kesar) few strand

Milk 2 tablespoons

Oil for deep-frying

Onions sliced 4 large

Fresh mint leaves 1/2 cup

Fresh coriander leaves chopped 1/2 cup

Garam masala powder 1 tablespoon

Green cardamom 3

Cinnamon 1 inch stick

Yogurt 1 1/2 cups

Salt to taste

Turmeric powder 1/2 teaspoon

Red chilli powder 1 1/2 teaspoons

Ginger paste 1 1/2 tablespoons

Garlic paste 1 tablespoon

Rose petals 2 tablespoons

Cloves 3

Black cardamom 1

Black peppercorns 7-8

Ginger cut into thin strips 2 inch piece

Wheat flour dough to seal

·       Place the mutton pieces in a deep bowl, add the papaya paste and mix well so that all the mutton pieces are covered with the paste.

·       Cover the bowl and place it in the refrigerator for eight to ten hours so that the mutton gets tenderized. Heat sufficient oil in a kadai. Add the onions and deep-fry till well browned. Drain oil. Take the mutton out of the refrigerator.

·       Add yogurt, salt, turmeric powder, red chilli powder, ginger paste, garlic paste, half the fried onions, half the fresh mint, half the fresh coriander, one tablespoon rose petals, and garam masala powder and mix well.

·       Cover the bowl with cling film and keep it in the refrigerator to marinate for at least thirty minutes. Cook the rice in plenty of water with salt till half done.

·       Drain well. Sprinkle green cardamoms, cinnamon, cloves, black cardamom, peppercorns, half kewra water, rose water, two tablespoons ghee and caraway seeds over the rice and mix well.

·       Dissolve saffron in warm milk. Take a non stick deep pan and spread the marinated mutton and top it with the rice.

·       Sprinkle the remaining fried onions, remaining kewra water, fresh mint, fresh coriander, saffron milk, milk, remaining ghee, remaining rose petals and ginger strips. Cover the pan with a lid and seal with the wheat flour dough.

·       Place a tawa under the pan and cook on low heat for forty five to sixty minutes or till both the mutton and rice are completely cooked.

·       Let it stand for fifteen minutes before opening the seal and lid.

                                     Kacche Gosht ki Dum Biryani for you is ready!!