Kacchi Mutton Biryani

5 from 1 vote

A pot of marinated mutton, topped with parboiled basmati rice, baked in an oven or on a slow fire to an aromatic and finger-licking biryani.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Course

Cuisine: Indian

Servings: people

Calories: 801.13kcal

Author: Famidha Ashraf

500 grams mutton Raan cut /leg pieces (washed, drained and patted dry completely)
salt to taste
2 teaspoons caraway seeds shah jeera
1 a small piece of mace crushed
3 green cardamom
1 black cardamom
2 inch cinnamon stick
5 cloves
1 star anise
1 bay leaf
1 ½ teaspoon turmeric powder
1 teaspoon coriander powder
1 tablespoon red chilli powder
2 tablespoons ginger garlic paste
2 to 3 green chillies slit
½ cup thick yoghurt
fresh mint leaves handful
Fresh coriander leaves fistful
¾ cup fried onions
¼ cup cooking oil preferably from the fried onion

1½ cups basmati rice washed and soaked in water for 20 to 30 minutes and drained or soak as per packet instructions
6 cups water
2 green cardamom
2 cloves
2 green chillies slit
1½ tablespoons salt fine

Heat oil in a wide pan over low to medium heat. Drop in one onion strand to test; it should sizzle. Add the sliced onions in a single layer, stirring, and fry for about 4 minutes until light golden. Remove with a slotted spoon before they burn, since they keep cooking off the heat.
cooking oil, 2 to 3 large red onions
Spread on a paper towel to drain and crisp. Cool completely, then store in an airtight container in the freezer.

Wash the mutton, drain it and pat it completely dry. Mix it by hand with all the marinade ingredients. Cover and refrigerate for at least 3 to 6 hours or overnight, and take it out 30 minutes before you start the rice.
500 grams mutton, salt to taste, 2 teaspoons caraway seeds, 1 a small piece of mace, 3 green cardamom, 1 black cardamom, 2 inch cinnamon stick, 5 cloves, 1 star anise, 1 bay leaf, 1 ½ teaspoon turmeric powder, 1 teaspoon coriander powder, 1 tablespoon red chilli powder, 2 tablespoons ginger garlic paste, 2 to 3 green chillies, ½ cup thick yoghurt, fresh mint leaves, Fresh coriander leaves, ¾ cup fried onions, ¼ cup cooking oil

Bring the water to a boil with the salt, green chillies, cardamoms and cloves. Stir in the drained rice, bring to a boil on high, then reduce to medium and boil for just 90 seconds to 2 minutes (30% to 50% cooked).
6 cups water, 2 green cardamom, 2 cloves, 2 green chillies, 1½ tablespoons salt, 1½ cups basmati rice
Drain immediately in a colander, reserving ¼ cup of the water.
¼ cup water

Preheat the oven to 165–170°C (about 330–340°F) with the rack on level 2. Soak the saffron in 2 tablespoons of hot water. Spread the marinated mutton in a single layer in an oven-safe pot.
1 pinch saffron strands
Spread the drained rice evenly over the mutton and pour the reserved water around the edges. Skip it if the rice is almost cooked.
Top with the fried onions, mint and ghee, then pour the saffron water over the rice. Seal the pot with foil, then the lid.
fresh mint leaves, ¼ cup fried onions, 1 tablespoon ghee
Bake for 1 hour 10 minutes. For the stovetop, set the pot on a heat diffuser over low to medium heat and dum-cook for 45 minutes to 1 hour.
Remove the foil and let it rest for 5 minutes before stirring. Check the meat, and if it needs more time, return it to the oven, where the residual heat will finish it.
Serve hot with raita and papadams.

Crispy fried onions are a must and should not be skimmed or skipped
Make sure the marinade is not too runny, so use only thick yoghurt and drain the meat and pat it dry before marinating
Freeze any leftover fried onions in an airtight box for later use

Calories: 801.13kcal | Carbohydrates: 89.52g | Protein: 26.35g | Fat: 38.61g