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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.

Marination Ingredients

  • 360 grams Lamb cube(45 gram each boneless)
  • 5 grams raw papaya paste with skin
  • 40 grams ginger garlic paste
  • 1 gram garam masala
  • 2 grams red chilli powder
  • 1 gram coriander powder(Dhaniya)
  • 1 gram cumin powder( Jeera)
  • 50 grams mint leaves chopped
  • 70 grams coriander leaves chopped
  • 150 grams brown onion
  • 1 gram green chili paste
  • 0.5 gram turmeric powder
  • 40ml lemon juice
  • 8 to 9 grams salt
  • 200 grams yoghurt
  • 200 ml pure ghee


Cooking Ingredients

  • 4 Pc Bay leaves(Tejpatta)
  • 4 Ps Cloves(Laung)
  • 5 Pc Green Cardamom( harielaichi)
  • 2 grams Cinnamon sticks(dalchini)
  • 2 grams Mace sticks(Javitri)
  • 1 gram black cumin(ShahiJeera)
  • 20 grams Brown Onion (read cooking process)
  • 20 grams Coriander leaves chopped(read cooking process)
  • 20 grams mint leaves chopped(read cooking process)
  • 4 no Green Chilies slit
  • 360 grams Basmati rice
  • 0.5 gram Saffron mixed with warm milk
  • 50 gram wheat dough