Courtesy: Pradeep Khosla, Executive Chef, Taj Krishna
Kacchi Gosht ki Yakhni Biryani Ingredients Basmati rice, washed Mutton, 2" pieces Ginger, garlic paste Onion, sliced and Fried till crisp Red chilli powder Turmeric Raw papaya paste Beaten curd Saffron, dissolved In warm milk For Masala Cinnamon Green Cardamom Black Cardamom Clove Bay Leaf Black pepper Shahi Jeera
Qty. 500 gms 1 kg 1 tbsp 5 5 2 tbsp 1 tsp 2 tsp 250 gms 2 pinch
10 gms 5 gms 5 gms 5 gms 2 no’s 5 gms 5 gms
*Powder the above masala and keep aside.
Whole Masala for rice Black cardamom Cinnamon Green Cardamom Clove Ghee Coriander, chopped Mint, Chopped 262
1 no 2 sticks 03 no’s 3 no’s 5 tbsp 2 tbsp 2 tbsp
Method Add beaten curd, adrak lasan paste, raw papaya paste, chilli powder, haldi, powdered masala, salt and half of the crushed fried onions to the mutton . Allow to marinate for 3 hours. Heat water (2 ½ times more than the
rice). As soon as it boils, add the whole masala, rice and salt.Cook till ¾ done and then drain.Remove the whole masala. Melt ghee and set aside. Assemble: Take a heavy-bottomed
dekchi and add the marinated mutton and ½ of the melted ghee. Cover with chopped pudina and kothmir, fried onion and slit green chilies and juice of half a lemon. Spread the rice over this. Sprinkle the remaining ghee, coloring or saffron milk and lemon juice. Cover and seal the dekchi with atta
paste. Place over high heat for 2025minutes.Lower heat and cook for another45 minutes.Allow to dum. Serve hot
Gourmet Guide Hyderabad - 2009