• 500gm basmati rice,washed and drained
• 1 kg mutton cut into small pieces
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 5 onions,thinly sliced and fried till crisp
• 2 tbsp red chilli powder
• 1 tsp turmeric powder
• 2 tbsp raw papaya paste
• 1 1/2 cups yogurt
• 2 pinches saffron, dissolved in warm milk
• Powder the following Masala:
• 4 pieces cinnamon sticks
• 2 black cardamom pods
• 6 green cardamom pods
• 6 cloves
• 2 bay leaves
• 1 tsp black pepper
• 1 tsp cumin seeds
• Whole masala for the rice:
• 1 black cardamom pod
• 2 pieces cinnamon stick
• 2 green cardamom pods
• 3 cloves
• 5 tbsp ghee or oil
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• salt to taste

To the mutton add the yogurt, ginger-garlic paste, raw papaya paste, chilli powder, turmeric powder, powdered masala, salt and half of the crushed fried onions.

Allow the mutton to marinate for 3 hours.

Heat water (2 ½ times more than the rice).

As soon as it boils, add the whole masala, rice and salt to taste.

Cook the rice till 3/4done and then drain in a colander.

Remove the whole masala.
Melt the ghee and set aside.

Take a heavy bottomed dekchi and add the marinated mutton and ½ of the melted ghee.

Cover with chopped mint leaves and coriander leaves, fried onion and slit green chillies and juice of half a lemon.

Spread the rice over this.
Sprinkle the remaining ghee, coloring or saffron milk and lemon juice.

Cover and place over high heat for 20 to 25 minutes.
Lower heat and cook for another 45 minutes. Allow to dum.

Kacchi Biryani is ready to serve.
Serve hot.

by Pak101.com (few years ago!) / 1890 views