Gosht Moplah Biryani
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
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
- 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
- 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)
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.
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.