This is a Basu household specialty. Baba (my father-in-law) first learnt it in Abu Dhabi from a Pakistani colleague’s wife. “P” learnt it from his dad and now emulates it spice by spice, among other things like the entire process of marinating the meat overnight, all the authentic ingredients like saffron, mace, et al.
Without any biases, I can say that Baba’s biryani is one of the best I have ever had. Hubby’s probably comes third on my list, just after my Mum’s!
I am posting the recipe and process to make this easy kachchi biryani. It’s really simple, but it’s all about timing!
If you are in Delhi (South), I recommend the meat from the mutton shop in Malviya Nagar Market. They have the most amazing, succulent mutton! We usually use New Zealand Spring lamb which we get easily in the supermarkets.
Since I have good Biryani Karma, and had this same biryani both in India and here, I just know that the mutton you use does all the magic- I am talking about the mutton with bones, which release all the real juices! The mutton (goat meat) from India makes it the most delectable and rich in taste, authentic biryani! A lamb biryani is just a tad second on the flavor barometer!
But like they say – When in Rome, Make Biryani @ Home!
The ratio for this recipe is 1:2 of Rice: Mutton.
Here is the recipe for the Mutton (Gosht) Biryani:
500 gms Basmati rice
1 kg lamb or goat meat
Ingredients for the meat marinade:
• Yogurt 300 to 400 grams
• Chili paste from 5 to 6 green chilies
• Garlic paste from 6 to 7 cloves
• Ginger paste from 2 inches long ginger
• Mace crushed or powder half teaspoon
• One and half teaspoon of salt
Ingredients for making rice:
• Shah jeera 2 or 3 teaspoon (black cumin seeds)
• Cinnamon 3 to 4 sticks
• Cardamom 6 to 7 pieces
• Ghee 1 tablespoon
• Bay leaves 2
• One full tablespoon of salt
Ingredients for final mixing of rice and meat:
• Dissolve half teaspoon of saffron in 3 tablespoons of warm water in a cup or glass, keep covered
• Separated coriander leaves and mint leaves 3 tablespoons
Ingredients for preparing the meat:
• 2-3 medium size onions chopped
• Enough vegetable oil (5 to 6 table-spoon) to fry onion
• One tablespoon of ghee to add flavor
• Marinade the meat after mixing all the listed ingredients in a deep pan for 2 to 3 hours
• In a thick bottom pan, fry chopped onions in oil and ghee after heating. When chopped onions become glossy / brown pour marinated meat, stir occasionally and cook till meat is done. While cooking add additional salt (one & half teaspoon). Cover with the lid to reduce cooking time. Remove lid only while stirring and cook on slow fire. Also ensure that thick gravy about one to one & half cup remains after the meat is done
• Heat adequate water (for half kg rice) in a separate vessel, pour all the listed ingredients for rice and pour clean rice after water starts boiling. When the rice is cooked (inside rice will be little hard, means little under cooked), drain water and keep the prepared rice aside
• Spread coriander / mint leaves over the cooked meat and then pour and spread cooked rice over the meat uniformly. Sprinkle the dissolved saffron over the rice uniformly
• Cover the vessel with a lid and heat on real slow flame for 2 minutes. Turn off the heat and biryani is ready to serve.
WARNING: The following pictures may lead to sharp rise in appetite.