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Gosht Biryani

Oct-06-2015
Mukulika Sengupta
0 minutes
Prep Time
90 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

Recipe Tags

  • Non-veg
  • Dinner Party
  • Awadhi
  • Simmering
  • Main Dish

Ingredients Serving: 4

  1. To boil: 2 cups basmati rice
  2. 1 small onioncubed
  3. 1 tbsp chopped ginger
  4. Few strands of javitri/mace
  5. 4-5 peppercorns
  6. 1 bay leaf
  7. 2-3 green cardamaom
  8. 2 black cardamom
  9. For the Shahi Korma:
  10. 800 grams mutton (already pressure cooked)
  11. 4 onions thinly sliced
  12. 1 tbsp chopped garlic
  13. 1 tbsp chopped ginger
  14. 2 tbsp cumin powder
  15. 1 tbsp ground mace
  16. tbsp ground cinnamon
  17. 1 tsp garam masala
  18. 1 tsp red chili powder
  19. 1 cup yogurt
  20. cup fresh cream

Instructions

  1. Boil mutton stock with dry ingredients in a potli along with salt. Wash 2 cups rice thoroughly. Add to the stock. Parboil rice and then spread out to dry.
  2. Heat ghee in a kadai, sauté onions till brown. Add in ginger and garlic and sauté. Add cumin, coriander, mace, cinnamon, garam masala and chili powder and stir well.
  3. Next put in the mutton pieces. Fry on high flame till the meat is evenly browned. Add in the beaten yogurt, cream and salt. Stir.
  4. Fry this meat a while longer, then pour in some water, cover and cook till the mutton is coated well with the spices.
  5. Layer the rice and mutton and pour in some ghee. Dissolve a few strands of saffron in milk and add to the biryani. Cover this and cook for 15-20 minutes.
  6. Serve hot with a side of raita.

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