Kacchi biryani recipe

The mutton goes into the pot raw, marinated in yogurt and mustard oil, and cooks only from the steam trapped under a dough-sealed lid.

9 hourshard12 ingredients

Ingredients

• 1000 g mutton
• 1000 g basmati rice
• 400 g yogurt
• 500 g potatoes
• 150 g fried onions
• 4 tbsp mustard oil
• 150 g ghee
• 3 tbsp ginger garlic paste
• 2 tbsp whole garam masala
• 1 pinch saffron
• 1 tbsp kewra water
• 2 tbsp milk powder

How to make Kacchi biryani

1. Marinate 1 kg of bone-in mutton with 400 g whisked yogurt, 3 tbsp ginger garlic paste, 150 g crushed fried onions, 4 tbsp mustard oil, 2 tbsp ground whole garam masala (cardamom, cinnamon, clove, mace, nutmeg) and salt. Cover and refrigerate 6 hours, overnight is better.
2. Do not pre-cook this meat. Kacchi means raw: it goes into the pot uncooked and cooks only under the sealed lid.
3. Fry 150 g of quartered potatoes in ghee with salt and a pinch of turmeric until golden, then set aside.
4. Soak 1 kg basmati 30 minutes, then boil it in heavily salted water with whole spices for 4 to 5 minutes only, until 60 to 70 percent done. Drain immediately.
5. Steep a pinch of saffron in 100 ml warm milk and stir in 2 tbsp milk powder.
6. Spread the raw marinated mutton in one flat layer at the bottom of a heavy pot, tuck the fried potatoes between the pieces, pour 150 g melted ghee over it.
7. Layer the drained rice on top without stirring, scatter the rest of the fried onions, then pour the saffron milk and 1 tbsp kewra water over the surface.
8. Seal the lid with a rope of flour dough. Cook 10 minutes on high, then set the pot on a flat griddle over the lowest heat for 70 to 90 minutes.
9. Cut the heat and leave it sealed 20 minutes. Break the seal at the table and dig from the bottom so each plate gets meat, potato and rice.

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