- 49 min ago Studies Show Cabbage Can Reduce The Risk Of Certain Cancers
- 1 hr ago Pongal 2020: Kajol And Other Divas Have Pongal-Perfect Outfit Suggestions For You
- 2 hrs ago Are You Cleaning Your Jade Roller? Here’s How To Clean Your Jade Roller And Why Should You Do It
- 2 hrs ago What Does Your Handshake Reveal About Your Personality
- Finance India's Forex Reserve Rises To A Record High Of $461.2 Billion
- News Shocking UP crime: Two women’s bodies found, one burnt; another without clothes, doused with acid
- Movies Epic Fam Jam: 5 Reasons Why You Need To Attend India's Biggest Fan Festival
- Technology Amazon Great Indian Sale 2020: Get Exciting Deals On OnePlus 7T Series, OnePlus 7 Pro
- Sports Sania Mirza and Nadiia Kichenok grab Hobart International title
- Automobiles Maruti Suzuki Eeco BS-VI Launched In India: Prices Start At Rs 3.81 Lakh
- Education Tanmatra: A Women Leadership Programme From IIM Bangalore
- Travel 10 Best Places To Visit In Delhi In 2020
Gosht Biryani is a famous Mughlai dish, which is an amalgamation of lamb meat, basmati rice, yoghurt, onions and mélange of spices. It is a one-pot dish that is served with gravy and raita.
It is usually made on festive occasions or over weekends. It is easy to make this and it can be prepared in advance for any kind of picnics, lunches or pot luck lunches or get-togethers.
Recipe By: Chef Atul Shankar Mishra
Recipe Type: Main Course
Mutton - 1 kg
Cumin - 1 tsp
Garlic paste - 1 tsp
Sliced onion - 1 large
Yoghurt (curd) - 2 cups
Turmeric - 1 pinch
Coriander leaves - 1 bunch
Salt - 1 tsp
Rose water - ½ tsp
Basmati rice - 4 cups
Garam masala powder - 2 tsp
Ginger paste - 1 tsp
Mint leaves - 1 bunch
Cashews - 10-15 pieces
Saffron - 1 pinch
Red chilli powder - 1 tsp
Sunflower oil - 1 tbsp
- Initially, drain and wash the mutton pieces under cold running water.
- Dry and add the garam masala, then add salt according to taste, ginger-garlic paste, red chilli powder, and two cups of curd.
- Take a clean film plastic bag and put the mutton in the mixture and keep it in the refrigerator to marinate overnight.
- Cook the rice with salt and oil till it is almost done and keep it aside.
- Take a frying pan and fry the thinly sliced onions until golden brown and post that, add 1/3rd of the golden-brown onions to the mutton marination and keep the rest aside.
- Now, take a handi (deep pan), add the marinated mutton pieces at the bottom and top it with half-cooked rice.
- Now, add mint leaves, coriander leaves and top it up with fried onions and in a separate bowl, add some warm milk to soak the saffron.
- Once the milk soaks the colour of the saffron, add it to the handi.
- Now, cover the handi or pan with an airtight lid or add sticky dough to the edges and cover it with a lid, so that no steam escapes, as this step is very important to retain the flavours of the spices. This technique is called dum. The heat remains inside and the rice cooks in that steam and heat, and retains the flavours of the spices.
- Cook it for 45 minutes.
- Add rose water.
- The gosht biryani is now ready to be served hot.
- 1. The rose water is added, as it will give a tremendous flavour to your biryani.
- 2. The gosht biryani is served with raita and mirchi ka salan.
- Serving size - 1 small plate
- Calories - 250 cal
- Fat - 11 g
- Protein - 24 g
- Carbohydrates - 5 g
- Dietary fibre - 14 g