Mutton Kacchi Biriyani : Simple recipe

 

Ingredients

• 2 kg mutton
• 1 kg basmati rice
• 2 cups yogurt
• 2 cups milk
• 1 cup cooking oil
• 2 teaspoons hot spices powder
• 2 teaspoons cumin powder
• 8-10 potatoes medium size (about 500 gm)
• 2 teaspoons red chili powder
• 2 cups chopped onion
• 6 sticks cinnamon
• 8 pieces cardamoms
• 6 pieces cloves
• 1 teaspoon mace powder
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 8 pieces bay leaves
• 1 teaspoon black pepper
• 1 teaspoon nutmeg powder
• 10 pieces of dried Alu Bokhara (prune)
• 15 pieces raisins
• 1 tablespoon kewra water
• 2 tablespoons sugar
• 2 tablespoons salt

Instructions

1. Chop mutton about 150 gm size each approx. with a good quality of the sharp knife. Clean the mutton pieces and drain out water. Then marinate mutton for 2-3 hours mixing with all the spices less than 50% ghee and except onion and milk.

2. Fry potatoes lightly in oil and keep them separately. Then fry onion slices till they turn to brown color. Half cook rice and then keep on a strainer to drain out water.

3. Take a big deep and heavy pan. It would be non-stick or aluminum or stainless steel. After marinating the mutton, add milk on and then spread rice and half-fried potato over the mutton. Spread fried onion, rest of the ghee, dried prune, raisin, and kewra water one over the other. Cover the pan with a lid and seal it (You can use flour dough for sealing which gives you good result).

4. Keep on the burner on low beam for about an hour. By now you will get the scent of kacchi biryani once the cooking of kacchi biryani is over. Open the lid and mix gently and again cover the lid.

5. Take to the serving dish at the time of the meal to serve the mutton kacchi biryani hot and with flavor and enjoy.