Yakhni Gosht Biryani
Ingredients
1 kg Mutton – cuts of shoulder, chest and chops 500 grams of long grain rice
4 onions sliced
½ tsp garam Masala
½ tsp pepper powder 4 glasses mutton stock Half cup of soaked saffron water
Ingredients for stage 1
2 medium size onions – cut into quarters
4 garlic cloves
1 bay leaf
6 green cardamom
1 inch cinnamon stick
1 tsp peppercorns
Method
After washing mutton, place it in a pressure cooker with all the ingredients mentioned in stage 1 along with six glasses of water. Cook till the meat is tender. Once the pressure releases, strain the meat pieces and keep aside.
Soak the rice for about 20 minute, drain the water and keep the rice aside.
In a heavy copper bottom pan, heat oil and fry the onions till golden brown. Add garam masala, meat pieces pepper powder and sauté for threefour min. Keep stirring. Now add the rice and stir once. Add the mutton stock till the rice and meat are covered and the stock is one inch above them. Now cook by tightly covering the pot with a heavy lid, first five min of high flame till the stock comes to boil and then on slow dum for about fifteen minute.
Open the lid, sprinkle saffron water and serve hot.
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