July 31, 2013

Gosht Biryani

Mutton - 600 gms
Curd - 300 gm
Chilli Powder - 1 tbsp
Coriander powder - 1 tbsp
Salt to taste
Ginger garlic paste - 2 tbsp
Onions - 150 gm
Ghee - 100 gm
Basmati Rice - 500 gm
Milk - 500 ml
Water - 500 ml
Whole Garam Masala - 20gm
Mace - 1
Mint leaves - 1 tbsp (chopped)
Onion - 1 (sliced and fried)
Ginger julienne - 10 gm
Coriander leaves - 2 tbsp (chopped)
Cashew nuts - 1/2 cup


  • Marinate meat in curd, chilli powder, coriander powder, ginger garlic paste and salt. Leave it for 1 hour.
  • Heat ghee and add half of whole garam masala, fry till it crackles.
  • Add sliced onions and saute for 2 minutes.Add marinated mutton and cook in low flame till meat is tender. Add sufficient water to cook the mutton.
  • Cook rice with milk, water and remaining whole garam masala. Add salt and cook rice till almost done.
  • Put alternative layers of rice and mutton in a handi, first and last layers being of rice.
  • Put the garnish of mint, brown onions, ginger julienne, coriander, mint leaves and cashew nuts between each layer.
  • Seal the handi and put it on dum.
  • Cook till it done and serve hot.

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