Kacchi Biryani

Indulge in the rich, aromatic layers of Kacchi Biryani, where succulent mutton melds with fragrant basmati rice, infused with saffron and spices. A perfect centerpiece for festive gatherings or a cozy family dinner.

• 1 kg mutton (bone-in pieces)
• 2 cups Basmati rice
• 1 cup yogurt
• 2 tablespoons ginger-garlic paste
• 2 tablespoons biryani masala
• 4 tablespoons ghee or oil
• 3 medium onions
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 4 cups water
• 1 teaspoon saffron

Method

1. 1

   Marinate the mutton by mixing it with yogurt, ginger-garlic paste, biryani masala, half of the fried onions, mint, coriander, and salt. Let it marinate for at least 4 hours, preferably overnight.

2. 2

   In a large pot, bring 4 cups of water to a boil. Add soaked Basmati rice and cook until 70% done. Drain and set aside.

3. 3

   In the same pot, layer the marinated mutton evenly at the bottom. Then, spread the partially cooked rice over the mutton layer.

4. 4

   Drizzle ghee or oil over the rice and sprinkle the remaining fried onions, mint, and coriander on top. If using, dissolve saffron in a tablespoon of warm water and pour over the rice.

5. 5

   Cover the pot tightly with a lid or seal with dough to trap the steam. Cook on low heat for about 60-90 minutes until the mutton is tender and the rice is fully cooked.

6. 6

   Once cooked, let it rest for 10 minutes before carefully fluffing the biryani with a fork to mix the layers.

7. 7

   Serve hot with raita (yogurt sauce) and salad on the side.