Kachche gosht ki biryani’, often known as Hyderabadi Mutton Biryani or mutton biryani is a spicy, aromatic and colourful variant of biryani in India. The normal type of creating the biryani is by cooking the uncooked meat with spices for a few minutes after which it’s covered with rice and stored on dum or below strain till completed. Do that well-known lunch/dinner recipe.

Ingredient :

1 kilograms mutton

1 teaspoon cumin

1 teaspoon garlic paste

1 large sliced onion

2 cup yoghurt (curd)

1 pinch turmeric

1 bunch coriander leaves

1 teaspoon salt

half of teaspoon rose water

500 gm basmati rice

2 teaspoon garam masala powder

1 teaspoon ginger paste

1 bunch mint leaves

50 gm cashews

1 pinch saffron

1 teaspoon red chilli powder

5 tablespoon sunflower oil

preparation :

Step 1

Drain and wash the mutton below chilly operating water. Pat dry and add garam masala, salt, ginger-garlic paste, red chilli powder, and two cups of curd. Put it in a clear movie pastic bag and maintain it within the fridge to marinate in a single day.

Step 2

Prepare dinner rice with salt and oil until it’s almost done. Hold it apart.

Step 3

Fry thinly sliced onions till golden brown. Add 1/Three of the golden-brown onion to the mutton marination and maintain the remaining apart.

Step 4

Now in a handi (deep pan), add the marinated mutton on the backside and high it with half cooked rice. Add mint leaves, coriander leaves and high it up with fried onions. In a separate bowl, add some heat milk to soak the saffron.

Step 5

As soon as the milk soaks the color of the saffron, add it to the handi.

Step 6

Cowl the handi or pan with an hermetic lid or add sticky dough to the perimeters and canopy it with a lid in order that no steam escapes. This step is vital to retain the flavours of the spices. Prepare dinner for 45 minutes.

Step 7

Add rose water and serve sizzling with raita and mirchi ka salan.