Kachi Biryani

333

Ingredients:
Mutton – 1 kg, cut into 2 inch pieces
Ghee – 100 gms
Onions – 3, finely chopped
Raw Papaya – 1 tblsp, ground
Salt as per taste
Curd – 250 gms
Red Chillies – 1 tsp, ground
Garam Masala Powder – 1 tsp
Shahi Jeera (Caraway Seeds) – 1 tsp, ground
Garlic – 2 tsp, ground
Ginger – 1 tsp, ground
Basmati Rice – 1 kg
Cardamoms – 4
Cloves – 4
Cinnamon – 2 one inch sticks
Milk – 250 ml
Saffron – 1 tsp, mixed with 1 tblsp milk
Coriander Leaves – 1 bunch, chopped
Mint Leaves – 1 sprig, chopped
Green Chillies – 6
Lime Juice – 2 cups
Wheat Flour – 500 gms (Mix with water to make a stiff dough)
Powdered Cardamom – 1 tsp
Water as required

Method:
1. Heat ghee in a pan.
2. Fry the onions till golden brown.
3. Remove and crush half the onions.
4. Rub papaya into the mutton pieces.
5. Add curd, red chillies, salt, garam masala powder, shah jeera, garlic, ginger and crushed onions.
6. Let it marinate for 20 to 25 minutes.
7. Drain.
8. Put the cardamoms, cloves, cinnamon in water with salt and boil.
9. Cook till half done.
10. Drain out the water and keep aside 1 1/2 cups.
11. Spread the mutton at the bottom of a pan.
12. Pour half the milk, 1 1/2 cups of the rice water, fried onions, saffron with milk, coriander leaves, mint leaves, green chillies and powdered cardamom.
13. Spread the rice over this.
14. Spinkle the whole cardamoms, salt and lime juice over the rice. There will be three layers – mutton, masala and rice.
15. Cover the pan with a lid and seal the edges by covering with the dough.
16. Keep the pan over moderate flame and let it cook for 25 minutes or till the liquid makes bubbling sound inside.
17. Remove the pan from heat and lower the flame.
18. Put a tawa over the flame and keep the pan on the tawa.
19. Let it cook on this for 30 to 40 minutes.
20. To check if it has cooked, open the lid and see if there is any liquid in the bottom. If all the liquid has been absorbed remove from heat else cook for a little longer.
21. Keep covered till ready to serve.
22. Serve hot or warm.