Kacche Gosht Ki Dum Biryani
Hi friends, Hope you have been eating good!!!
Well this time I am going to share my experience of trying
out mutton biryani and that too with a risk of mutton not cooking up well. But,
in my first try, it worked out really well. Mutton was cooked nice and proper and tender & rice was not sticky and done good! I have been cooking curries and
grilled/roast non-veg dishes but it was long time back that I had tried Biryani
as a token of thanks to someone. (My brother-in-law). It hadn’t turned out that
good though.
Well, I know, just the thought of cooking biryani gives make
people headache as its very complex in nature in terms of ingredients as well
as the process and you do need the skill. And it also tests your knowledge of
cooking utensils. And it’s not a recipe
in which you separately cook mutton and then mixed with cooked rice. NO NO NO. It’s
not call Biryani for heaven’s sake!!!! That’s cheating!!!!
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| Kacche Dam ki Gosht Biryani |
So, this time I thought of trying mutton biryani in which
mutton is not pre-cooked but marinated and cooked along with half-done rice
which is difficult. Its aptly names ‘Kachay
Gosht ki Dum Biryani’. You may end of having mutton half-done or rice over
cooked, either of which will spoil the dish. Also, I know many people don’t
like to see those whole spices in their biryani like Cardamom, whole black
pepper, cloves, cinnamon, etc. So, actually prepared this ‘Potli Ka Masala’ and
boiled it in water and then cooked rice in that water. This adds all the taste
and wonderful aroma of those spices without leaving any whole spices in the
meal. Sounds tricky? Actually it’s easy!
Now, my fingers were crossed when it was simmering away on
low heat but I was lucky enough to have it done just right. Biryani came out
really delicious without being spicy (even my twin boys could eat it). Well along
with briyani, the best companion is the raita. You may try your own variety of
raita but I did what I like the most, Jeera
Raita!!! Yummy!!!
Now this recipe, you basically half cook the rice. Layer it
over marinated meat in a thick flat base (not round), layer is with some spices
and then again layer with rice. You also seal the cover so that steam doesn’t escape,
that is why it’s called Dum Biryani. However, tricky part is to ensure mutton
is tender and cooked properly along with rice. Remember, add pure ghee in marinade
and also while layering the rice because IF
THERE IS NO GHEE, THERE IS NO BIRYANI.
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| Dum Gosht Biryani |
