Mutton biryani recipe - Gosht biryani
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
What you need
  • For marinade:
  • 250 gm mutton/goat/lamb with or without bones, cut into big pieces;
  • 1 tbsp yogurt;
  • ½ tsp crushed garlic;
  • 1 tsp grated/paste fresh ginger;
  • ½ tsp red chilli powder;
  • ½ tsp salt;
  • pinch of turmeric powder;
  • ½ tsp garam masala.
  • For rice:
  • 1 and ½ cup basmati rice (long grain rice), soaked in water for 30 minutes;
  • 4 cups of water;
  • juice from 1 lime or ½ lemon.
  • Cooking the meat:
  • 1 bay leaf;
  • 1 stick cinnamon;
  • 2 green cardamoms;
  • 2 cloves;
  • 1 star anise;
  • 1 mace;
  • ½ tsp fennel seeds;
  • 2 onions, chopped;
  • 2 tomatoes, cubed;
  • 1 tbsp ginger garlic paste or ½ tsp crushed garlic and 1 tsp grated fresh ginger;
  • 2 green chillies, cut big;
  • ½ cup chopped fresh mint and coriander/cilantro leaves;
  • 1 tbsp coriander powder;
  • ½ tsp red chilli powder, more or less, as per taste;
  • 1 tsp cumin powder;
  • 1 tsp garam masala;
  • ghee or oil;
  • 2 cups of water;
  • Others:
  • 1 onion, julienne cut and deep fried;
  • Few fresh cilantro/coriander leaves to garnish.
Method
  1. Into a big bowl, combine all ingredients under "For marinade" and keep it in the fridge, for at least one hour, to marinate.
  2. Once the meat is marinated, take a pressure cooker (or a simple deep pot) and heat some oil or ghee. Add bay leaf, cinnamon stick, cardamoms, cloves, star anise, mace and fennel seeds. Fry for 30 seconds on medium heat, the spices will start release their aromas. Add chopped onions, ginger garlic paste and green chillies. Stir fry until onions change color to golden-brown.
  3. Then add chopped tomatoes, coriander powder, red chilli powder, cumin powder and garam masala. Cook until the tomatoes get mushy and oil starts to separate.
  4. Add chopped fresh mint and coriander/cilantro leaves and the marinated meat. Mix all together and let it cook for 10-15 minutes, on medium flame.
  5. Add 2 cups of water and more salt, if needed. Close the lid and pressure cook for 6-7 whistles, on medium heat. If using a simple pan then add more water and cook covered, on low-medium heat for about 1h-1h30mins until meat gets tender. Once the meat is cooked, it shouldn't remain too much of water but it should be a thick sauce along with the meat (it shouldn't be dry - if it is, add little water).
  6. While the meat is cooking, wash the rice and let it soak in water for 20-30 minutes.
  7. Then take a deep pot, and add about 4 cups of water. Bring the water to boil, then transfer the soaked and drained rice into the pot, add some salt and squeeze some lime/lemon juice. Cook the rice for about 4-5 minutes over medium heat. The rice should be slightly undercooked or al dente. Once cooked, drain the water and keep the rice aside.
  8. Take a frying pan, add some ghee or oil and deep fry the remaining onion, julienne cut, until golden brown. Keep aside on a paper towel, to absorb the excess oil.
  9. Once the meat is cooked and tender, it's time to add the rice. Bring the flame to low heat and cover the meat with a layer of rice. On top of the rice add half of fried onions, some coriander and mint leaves, 1 tbsp ghee (optional) and also sprinkle some garam masala.
  10. Cover the pot with a lid. Let it cook on very low flame, for 15-20 minutes.
  11. Garnish it with the remaining fried onions and serve with raita.
Recipe by My Indian Taste at http://myindiantaste.com/mutton-biryani-recipe-gosht-biryani/