Kacchi Biryani
Here is an easy and delicious kacchi biryani recipe.
- Serves 8
- 6 hr
- December 27, 2023
Ingredients
- Mutton (1 kg)
- Potatoes (4–5)
- Polao rice (4 cups)
- Oil (1 cup)
- Green chilies (6–7)
- Sour yogurt (250 g)
- Salt (to taste)
- Onion (1 cup)
- Cardamom (4)
- Cinnamon (4 pieces)
- Cloves (4)
- Bay leaves (2)
- Ginger paste (1 teaspoon)
- Garlic paste (1 teaspoon)
- Garam masala (2 teaspoons)
- Turmeric powder (1/2 teaspoon)
- Chili powder (1 teaspoon)
- Coriander powder (1 teaspoon)
- Cumin powder (1 teaspoon)
- Nutmeg (1)
- Mace (2–3 pieces)
- Ghee (2 tablespoons)
- Saffron (1 teaspoon)
- Kewra water (1 teaspoon)
- Milk (1/2 cup)
- Flour (for sealing the pot)
Method
- Wash the mutton, cut it into small pieces, and marinate with a little oil, 1 cup sour yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, nutmeg-mace paste, ginger-garlic paste, and salt for 4–5 hours. Overnight marination for 8+ hours works best.
- Fry the chopped onion until golden brown and set the beresta aside.
- Peel and wash the potatoes, rub lightly with salt and turmeric, and deep-fry until golden. Set aside.
- Boil enough water in a pot and parboil the polao rice until about 80% cooked. Drain and set aside.
- In the pot you will cook the biryani in, layer the marinated mutton at the bottom. Top with the parboiled rice and the fried potatoes. Add fried onion, a few spoonfuls of ghee, kewra water, and saffron soaked in 1/2 cup milk for 30 minutes. Seal the pot well with a flour dough. Place it on the stove over full heat for 10 minutes. Then, without breaking the seal, bake in the oven at 180°C (350°F) for 1.5 hours.
- Remove the biryani from the oven, break the seal, mix the rice with the mutton, and serve hot.