Gosht Dum Biryani Recipe

Gosht Dum Biryani (NON-VEG RECIPE)

Gosht Biryani is a famous Mughlai dish, which is an amalgamation of lamb meat, basmati rice, yogurt, onions, and mélange of spices. It is a one-pot dish that is served with gravy and raita.

It is usually made on festive occasions or over weekends. It is easy to make this and it can be prepared in advance for any kind of picnics, lunches or pot luck lunches, or get-togethers.

Ingredients:

• 1 kilogram chopped into cubes lamb

• 100 gm ghee

• 1 teaspoon cinnamon

• 2 teaspoon garlic paste

• 1 teaspoon kewra

• salt as required

• 2 bay leaf

• 2 teaspoon red chili powder

• 2 sprigs coriander leaves

• 20 ml milk

• 600 gm basmati rice

• 5 clove

• 2 teaspoon ginger paste

• 4 green chili

• 1/4 teaspoon saffron

• 100 gm sliced onion

• 250 gm yogurt (curd)

• 2 sprigs mint leaves

• 2 teaspoon mace powder

• 2 teaspoon powdered green cardamom

For Garnishing

• 2 tablespoon cashews

• 2-star anise

• 2 tablespoon raisins

Recipe:

• Step 1 Soak rice and cook it

  Clean the mutton and soak the saffron in a little warm milk. Wash basmati rice and soak it in water for at least 1 hour. Boil the basmati until three fourth is done. Cut ginger, green chilli and mint leave into fine julienne.

• Step 2 Saute onions and whole spices

  In a pan, heat the ghee, stir fry the onions, cloves, bay leaves, and cardamom to golden brown color. Add the mutton cubes, ginger-garlic paste, and cook on high heat for 10 minutes.

• Step 3 Cook the meat

  Add yogurt to the mutton as well as red chili powder and slowly cook until the meat is almost done. Remove the meat from the pot and strain the gravy. Take another pot, add kewra water, cardamom, mace powder, and milk dissolved saffron and cook for a few minutes more.

• Step 4 Mix mutton with jhol

  Add the cooked mutton to the flavored and seasoned jhol and the ¾ done rice as well. Cover this pot with dough, brush it with saffron and milk mixture and cook for 20 minutes.

• Step 5 Garnish and serve

  Garnish with cashews, raisins, and star anise. Transfer the biryani to a serving bowl and serve hot with garlic flavored raita.