HOW TO MAKE KACHAY GOSHT KEE BIRYANI IN MUTTON/CHICKEN

 HOW TO MAKE KACHAY GOSHT KEE BIRYANI IN MUTTON/CHICKEN


How to make a Kachay Gosht ki Biryani in mutton is a traditional Hyderabad Deccan (INDIA) delicacy that tantalizes the taste buds with its aromatic flavors and tender pieces of mutton. Unlike the regular biryanis, this unique dish involves marinating raw mutton with a blend of spices and then cooking it together with partially cooked rice, infusing every grain with rich flavors. In this article, we will take you through a step-by-step guide on how to prepare this mouthwatering Kachay Gosht ki Biryani in the comfort of your home.

Ingredients:

How to make a  Kachay Gosht ki Biryani in mutton/chicken, you will need the following ingredients:

500 grams of high-quality mutton, cut into medium-sized pieces

2 cups of long-grain basmati rice, soaked for 30 minutes

2 large onions, finely sliced

1 cup plain yogurt, whipped

4 tablespoons ginger-garlic paste

2-3 green chilies, finely chopped according to your taste

1/2 cup fresh mint leaves, chopped

1/2 cup fresh coriander leaves, chopped

Whole garam masala (2-inch cinnamon stick, 4-5 green cardamoms, 4-5 cloves, 1 bay leaf)

1 teaspoon cumin seeds

1/2 cup clarified butter (ghee)

Pinch of saffron strands soaked in warm milk with 2 tablespoons 

1/4 cup rose water

1/4 cup kewra water (screw pine essence)

Salt to taste


Marination:

In a large mixing bowl, combine the mutton pieces, whipped yogurt, half of the ginger-garlic paste, half of the chopped mint, half of the chopped coriander, green chilies, and salt.

Mix everything thoroughly, ensuring the mutton pieces are evenly coated with the marinade.

Cover the bowl and let the mutton marinate for at least 4 hours, or preferably overnight, in the refrigerator. This allows the flavors to penetrate the meat, making it tender and flavorful.

Cooking the Rice:

In a separate pot, bring water to a boil, and add the soaked basmati rice along with whole garam masalas, cumin seeds, and salt.

Cook the rice until it is 70% cooked, as it will continue cooking later with the mutton.

Assembling the Biryani:

Preheat your oven to 180°C (356°F).

In a heavy-bottomed, oven-safe pot, heat half of the ghee over medium heat.

Add the remaining ginger and garlic paste and sauté for a minute until the smell disappears.

Layer half of the marinated mutton at the bottom of the pot.

Spread half of the partially cooked rice over the mutton layer.

Drizzle half of the saffron-soaked milk, rose water, and kewra water evenly over the rice.

Sprinkle the remaining chopped mint and coriander leaves on top.

Repeat the layers with the remaining mutton and rice.

Finally, pour the remaining ghee over the top layer.

Dum Cooking:

Seal the pot with aluminum foil or a tight-fitting lid to prevent steam from escaping.

Place the pot in the preheated oven and let it cook on dum (slow steam) for 1.5 to 2 hours. Alternatively, you can cook it on the stovetop on low heat, placing a tawa (griddle) under the pot to distribute heat evenly.

Once done, remove the pot from the oven and let it rest for a few minutes before gently fluffing the biryani with a fork.


Serving:

Serve the aromatic Kachay Gosht ki Biryani hot with a side of raita (yogurt-based condiment) and enjoy the divine flavors of this exquisite mutton delight with your loved ones.




Summary:

Kachay Gosht ki Biryani is a celebration of flavors, a dish that exemplifies the art of slow-cooked perfection. By following this recipe, you can recreate the authentic taste of this royal delicacy in the comfort of your home. So, gather your ingredients, don your apron, and embark on a culinary journey to experience the magic of Kachay Gosht ki Biryani with every delightful bite. Happy cooking!

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