Kacchi Biryani recipe is the highly attractive to the food lovers. It contains a good amount of mutton, which is usually double than the quantity of rice. Thus the recipe provides a meal with full of protein and food caloric value.
#Mutton (large pieces) – 2 kg
#Polao rice – 1 kg
#Ghee – 1½ cup
#Potatoes (same sized) – 500 gm (or 6 to 7)
#Chopped onions – 2 cups
#Ginger paste – 2 tablespoons
#Garlic paste – 1 tablespoon
#Cumin powder – 1 tablespoon
#Chili powder – 1 tablespoon
#Plain yogurt – 1½ cup
#Jaiphal (nutmeg) powder – 1 teaspoon
#Jaitri (mace) powder – ½ teaspoon
#Cinnamon powder – ½ teaspoon
#Crushed cloves – 1 teaspoon
#Green cardamom (choto elachi) powder – 1 teaspoon
#Whole black pepper – 10 to 12
#Dried prunes (alu bukhara) – 8 to 10
#Almonds – 8 to 10
#Raisins – 10 to 12
#Kewra – 4 to 5 tablespoons
#Salt – as needed
#Ground turmeric – just a little to add color
#Clean and rinse the mutton.
#Marinate with 1 tablespoon of salt for half an hour.
#Clean the mutton again and completely rinse out all the water.
#Fry the onions in a little bit of ghee until they are crisp.
#Crush the onions lightly into smaller pieces (to make beresta) and set aside.
#Sprinkle a bit of the turmeric on the potatoes and fry them in the same ghee.
#Keep these aside.
#Now marinate the mutton with 1 tablespoon of salt, fried onions, ginger, garlic, cumin, chili powder, yogurt, jaiphal, jaitri, cinnamon powder, cardamom powder, cloves and kewra.
#Pour the marinated mutton along with the mix evenly into a large sauce pan.
#Set aside for now.
#In a separate pan, start boiling 6 cups of water with 1 tablespoon of salt.
#Add the rice into the water.
#As soon as the rice starts to get cooked, turn off the heat and use a strainer to separate out the water in a different pot. Keep this rice water aside for later use.
#Add 1 cup of rice water and ½ cup of ghee into the sauce pan containing the mutton.
#Cover the pan and let it rest for half an hour. Do not turn on the heat yet.
#Now layer the fried potatoes, prunes, almonds and raisins on top of the mutton.
#Cover the mutton with rice, and add the remaining rice water and ghee.
#Make sure the water level just touches the top of the rice.
#Seal the cover shut by wrapping an aluminum foil all around and placing a heavy weight on top. Make sure the cover is air tight and the vapor does not get to escape.
#Alternatively, the cover can also be sealed using wet flour dough.
#Finally turn on the stove and start cooking over medium heat.
#After 15 minutes, lower the heat and cook for about an hour.
#Optionally, if a gas oven is used, set the temperature to 180 C / 350 F and cook for 2.5 to 3 hours. The rest of the steps are similar for both methods.
#Remove the cover once the very distinct biryani aroma starts to come out.
#If the rice still has some more cooking left, stir in a little bit of warm milk and cover over low heat for another 10 to 15 minutes.
#Keep over low heat until both the rice and meat appear soft and cooked.
#Mix the rice and mutton gently before serving hot.