Kacche Gosht Ki Biryani

By Executive Chef Agnimitra Sharma

Marination Process

• In a thick pot add the marination ingredients and mix thoroughly. Allow it to stand for 5 hours.
• Wash and soak rice
• Soak the washed rice in water for 45 minutes.

 

Garnishing

• 10 gram brown onion
• 10 gram coriander and mint leaves chopped

 

Cooking Process

• In a thick pot or vessel add water along with the bay leaves, cloves, green cardamom, cinnamon, mace, black cumin, 10 grams brown onion, 10 gram coriander leaves chopped, mint leaves chopped, slit green chilies and bring it to a boil
• Strain the soaked rice and add it to the boiling water
• Allow it to cook for 3 minutes. Then strain the rice and put it over the marinated lamb
• Add ghee, saffron milk, 10 grams chopped coriander, mint leaves, brown onion and garam masala powder.
• Cover the pot with a lid.
• Then neatly seal around the edges of the pot with wheat dough, so that air cannot enter. This process is called as ‘Dum’ (read final note).
• Allow it to cook for 35 to 45 minutes
• Now garnish with brown onion, chopped coriander, mint leaves and serve hot.

 

Final Note

• Addition of raw papaya paste with skin at the time of marination helps in tenderizing the lamb.
• Dum means cooking on preheated hot plate in sealed containers. This allows the meat to cook, as far as possible in their own juices and bone-marrow.