Now this one is all time favorite of everyone who loves his/her non-veg! But then why do I call it Kacche Gosht ki Dum Biryani?
 |
| Gosht Dum Biryani |
It is called so not because it has raw meat, LOL! But because mutton is not cooked separately but with the rice. Normally in other Biryanis, mutton/chicken would be prepared separately and then mixed with rice and cooked further.
 |
| The rice and mutton are sealed like this and cooked on Dum. |
But let me also tell you, cooking Biryani is a tough task. It is a long process and you just cannot perfect it the first time. But, the result would be worth the effort.
The first time I cooked it, my house was filled with such aroma and fragrance I had never felt before. My brother-in-law whom I invited for dinner mentioned to me at the door itself that it's fragrance is filled to the staircase. I could imagine my neighbors enjoying it too!
Anyways, lets get to the Dum Gosht Biryani recipe:
Gosht Dum Biryani
By Chicken Shicken
Rice cooked in it's own Dum (steam) in indian spices along with marinated meat.
Prep time:
Cook time:
Total time:
Yield: Serves 4
Ingredients:
750 grams Mutton with bone
Basmati Rice 600 grams
4 tablespoons Desi Ghee or clarified butter
1 tablespoon Jeera or Cumin Seeds
1 tablespoon Ginger Garlic Paste
Salt to Taste
1 tablespoon Red Chilli Powder
1 tablespoon Garam Masala
1 teaspoon of Turmeric Powder
1 tablespoon of Dhaniya powder or Coriandar Powder
1 teaspoon of Nutmeg Powder
1 cup of Hung Curd
flour Dough to seal the pan
1 Onion, sliced, deep fried and browned
4 tablespoons Kewda Water
4 tablespoons Rose Water
Pinch of Saffron mixed in i small cup of milk
Chopped Coriandar
Method:
Marinade:
- We will marinade the mutton in the patila that we are gonna cook the Biryani in. Refer to picture above, I had used aluminium patila with thick base which is very important as it will save your mutton from burning.
- Put the mutton and hung Curd in and add all masalas in point # 5 in ingredients list except nutmeg powder.
- Add some ghee and ginger garlic paste.
- Mix well ensuring marinade covers all the mutton completely.
- Do taste the marinade as after this you will not be able to alter the taste. I wanted my Biryani to be spicy so I ensured that marinade was very spicy because this will also mix with rice. So, if your marinade doesn't have the spice, your Biryani will turn bland. Same with the salt.
- Leave it to marinade for at least 2 hours.
