Name: Gosht Biryani recipe by Mukulika Sengupta at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: To boil: 2 cups basmati rice; 1 small onioncubed; 1 tbsp chopped ginger; Few strands of javitri/mace; 4-5 peppercorns; 1 bay leaf; 2-3 green cardamaom; 2 black cardamom; For the Shahi Korma:; 800 grams mutton (already pressure cooked); 4 onions thinly sliced; 1 tbsp chopped garlic; 1 tbsp chopped ginger; 2 tbsp cumin powder; 1 tbsp ground mace; tbsp ground cinnamon; 1 tsp garam masala; 1 tsp red chili powder; 1 cup yogurt; cup fresh cream

Ingredients Serving: 4

To boil: 2 cups basmati rice
1 small onioncubed
1 tbsp chopped ginger
Few strands of javitri/mace
4-5 peppercorns
1 bay leaf
2-3 green cardamaom
2 black cardamom
For the Shahi Korma:
800 grams mutton (already pressure cooked)
4 onions thinly sliced
1 tbsp chopped garlic
1 tbsp chopped ginger
2 tbsp cumin powder
1 tbsp ground mace
tbsp ground cinnamon
1 tsp garam masala
1 tsp red chili powder
1 cup yogurt
cup fresh cream

Instructions

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.
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.
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.
Fry this meat a while longer, then pour in some water, cover and cook till the mutton is coated well with the spices.
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.
Serve hot with a side of raita.

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