Mutton Kachchi Biryani
Directions
- 1Soak basmati rice for 45 minutes.
- 2Prepare marinade by blending raw papaya.
- 3Add fried onions, chopped mint and coriander, ginger garlic paste, curd, salt, turmeric, kashmiri lal mirch, cumin, black pepper and biryani masala powder to the marinade.
- 4Mix well and keep the marination overnight in the refrigerator.
- 5Marinate the mutton with the prepared mixture.
- 6Boil water with salt and whole spices.
- 7Add the soaked rice to the boiling water and cook until 60% done.
- 8Strain the excess water from the rice.
- 9Layer the marinated mutton and 60% cooked rice in a kadai (wok).
- 10Evenly spread fried onion, chopped mint-coriander, biryani masala, saffron milk with kewra and rose water, and ghee over the rice.
- 11Seal the edges of the kadai with atta dough.
- 12Cook on high flame for 10 minutes, then place the kadai over tawa and cook for 40 minutes on low flame.
- 13After switching off the heat, let it rest for at least 30 minutes.
- 14Serve hot and enjoy with raita.
Ingredients
- 500 gm Basmati Rice
- 2 tbsp Raw Papaya
- 1 cup Fried Onion
- 1 handful Chopped Mint
- 1 handful Chopped Coriander
- 7 Chillies
- 1 tbsp Ginger Garlic Paste
- 200 gm Curd
- 1 tsp Salt
- 0.25 tsp Turmeric
- 1 tsp Kashmiri Lal Mirch
- 1 tsp Cumin
- 1 tsp Black Pepper
- 1 tsp Biryani Masala Powder
- 650 gm Mutton
- 2 tbsp Mustard Oil
- 0 Water
- 0 Whole Spices
- 0 Saffron Milk
- 0 Kewra
- 0 Rose Water
- 0 Ghee
- 0 Atta Dough
Equipment
knifepeelerblenderwoklarge bowlsmall bowlladlestrainerpottawaatta dough
Related recipes
One Pan Yellow Chicken and Rice
Indian · Dinner
Paneer Butter Masala
Indian · Dinner
Pepper Rasam
Indian · Dinner
Mom's Butter Chicken
Indian · Dinner
Sweet Corn Rice Bowl with Paneer
Indian · Dinner
Coconut Dhal
Indian · Dinner35m
Deghi Arvi Gosht
Indian · Dinner
Namkeen Gosht
Indian · Dinner
Farrukhabad Naan Kaliya
Indian · Dinner
Rohigya Kurra Ghuso Sahlon
Indian · Dinner
Nouilles sautées au poulet & cacahuète
Indian · Dinner
Soya Tikka Masala
Indian · Dinner