Shahi Ghosht Biryani

Gosht Biryani

To simplify the recipe let us do it in stages.

Stage 1 is making stock to boil the rice. 

Pressure cook the mutton with 2 cups of water. 

Strain the water and keep aside. Now make a potli of masalas.

To boil the rice you require

1 small onion , cubed

1 tbsp chopped ginger

Few strands of javitri/mace

4-5 peppercorns

1 bay leaf

2-3 green cardamaom

2 black cardamom

Boil the stock with this potli and salt. While the stock is boiling wash 2 cups of basmati rice well to get rid of all starch. Once the stock comes to a boil add the rice. Parboil the rice and then spread it out to dry.

Stage 2 is to make the Shahi Korma

800 gm mutton

4 onions, thinly sliced

1 tbsp chopped garlic

1 tbsp chopped ginger

2 tbsp cumin powder

1 tbsp ground mace

½ tbsp ground cinnamon

1 tsp garam masala

1 tsp red chili powder

1 cup yoghurt

½ cup fresh cream

Heat some ghee. Sauté the onions till they turn a caramel colour. Be careful not to burn them. 

Add ginger and garlic and sauté. 

Add cumin, coriander, mace, cinnamon, garam masala and chili powder.

 Now add the mutton pieces.

 Fry on a high flame till the meat is evenly browned. 

Add beaten yoghurt, cream and salt. 

Fry some more, add some water, cover and cook till the mutton is coated well with spices. Since we have already pressure cooked the mutton this will not take much time.

Now you can make it on dum in a degchi. Slow cooking on stem ensures that each grain of rice is infused with the flavour.

 However if you are running short on time you can make it in an automatic rice cooker also. Since the rice has already been cooked in mutton stock it has its own distinct flavour. 

Simply layer the rice and mutton and add some ghee. Dissolve a few strands of saffron in milk and add to the biryani. Cover and cook for 15-20 minutes.