Special Mutton Biriyani

September 27, 2012

                                              Special Mutton Biriyani

( Kachchi Biriyani )

Mutton Biriyani Recipe is very common all over the world. But This special mutton biriyani is found particularly in Bangladesh, India and Pakistan. Special Mutton Biriyani is called Kachchi Biriyani. Mutton Biriyani recipe is supplied most of the weeding party in Asia. Special mutton biriyani is found all the restaurants in Bangladesh. I like this recipe very much. So I am excited to prepare this recipe and at last I was able to cook this special mutton biriyani recipe. The cooking precess is cited below;                                                                                                                                       

Ingredients:

1/2 kg ( 2 lb ) mutton,

3/4 cup ghee,

1 cup sliced onion,

6 medium sized potatoes,

1 teaspoon ginger paste,

1 teaspoon garlic paste,

2 sticks 2.5 cm piece cinnamon,

4 cardamoms,

2 cloves,

1/2 nutmeg,

1/2 teaspoon mace,

1/2 teaspoon cumin seed,

3 dry red chillies,

1 cup yogurt,

425 gm ( 1 lb ) basmoti rice,

2 tablespoons lemon juice,

1 teaspoon saffron,

1 tablespoon keora water,

a pinch of yellow color,

Salt to taste.

Directions:

Step 01:

Grind together the spices from cinnamon to dry red chilli.  make big pieces of the meat. Fry the onion golden brown in 1/4 cup of ghee, strain and remove fro the pan. Peel and pare the potatoes. Rub on the yellow color and fry in the oil remaining the pan.

Step 02:

Take the meat in a saucepan with a fitted lid. Mix in the ground spices, onion, lemon juice and yogurt. arrange the potatoes on meat. set the oven at 180⁰C ( 350⁰F ). Rinse rice, cook in boiling water for 1-2 minutes. Strain and save the gruel. Spread rice over the meat.

Step 03:

Add ghee and 1 tablespoon salt to 2 cups of the gruel and pour over the rice. Sprinkle with the saffron soaked in the keora water.  make soft dough of the wheat flour with 1/2 cup of water. Seal the lid of the pan with the dough.

Step 04:

Keep the pan in a moderately hot oven for 3 hours. Or cook over medium low heat or about 1 hour.

Serve hot with fresh vegetable-salad and borhani. Yields 4-6 servings.