Gosht Moplah Biryani

Yaaaawn!!! Yet another mutton biryani recipe. Have drummed up quite a repertoire for this delectable meat and rice one-pot-meal. And still have the appetite for more as it is one super duper comfort meal that suits lazy bums like me who do not like to compromise on the taste. The pressure cooker method of cooking biryani makes the task quite easy.

Got this one from a facebook forum, tried it myself (although with a slight modification) and loved the results !!! Read on - 























Preparation Time - 1 hour


Ingredients - 


For marinade - 



  • 1/2 kg mutton
  • 1/2 cup thick yogurt
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp Kashmiri chili powder
  • 1/2 tsp hot chili powder
  • 1/2 tsp turmeric
  • 1-2 crushed green chilies
  • 1/4 tsp shahi jeera
  • 2-3 tsp ghee
  • 2 medium onions (crisp fried to a brown )
  • a handful of mint leaves.
  • 2 tsp coriander stems (these have more flavour)
  • 3 tbsp oil
  • 1/4 cup thick coconut milk ( I did not have the fresh one so used the Maggie coconut milk powder)
  • 15 curry leaves.
  • 1 tbsp poppy seeds 
  • Salt to taste

For cooking the rice -

  • 1/2 kg biryani rice
  • khada masala or whole spices ( 3 green cardamom, 1 black cardamom, 1 bay leaf, 3-4 cloves, 10-12 peppercorn, 1 mace, 2 inch cinnamon, 2 star anise )
  • 1 tbsp ghee
  • salt to taste

For final assembly -
  • 3 tsp mint leaves
  • 2 pinch saffron soaked in 1/4 cup warm milk
  • 1 tbsp ginger juliennes
  • 4 tbsp crisp fried onion
  • chopped cilantro
  • green chilis slit lengthwise (skip if you do not want too much heat)



Preparation Marinate the mutton with all the ingredients listed except oil , shah jeera and curry leaves. Allow to stand for 3-4 hours.

Wash and soak rice for 1/2 hour.


Cooking - Heat the oil in a wok. Add shah jeera followed by curry leaves. Add the mutton after 30 seconds. Cook it covered till completely tender.

Bring the water to a boil . Add the whole spice and allow to boil for 5 mins before switching off the flame. Allow this to sit for 1 hour so that the aroma of the spice really gets into the water. 

Bring it to a boil once again and then add rice. Once half done, add the ghee and salt. Strain the water once it is 80 percent done.



Assembly -  Divide the rice into three parts. Take a thick bottomed vessel. Grease with ghee. Layer one portion of rice. Sprinkle saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. Spread half of the mutton over it.

Add another rice layer and top it with saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. Spread remaining half of the mutton over it.

Add the last rice layer. Sprinkle saffron milk, ginger juliennes, green chilis, fried onion, mint and cilantro. 


Seal with a foil or put a heavy lid and seal the sides with dough. Cook on low heat for 20 mins. Allow to stand aside for 10 mins before opening and serving.


Serve hot with raita and pickled pearl onions.




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