Kachha Gosht Biryani (Step By Step Photos)


Kachha Gosht Biryani (Step By Step Photos)

exotic mutton biryani
Prep Time 2 hours
Total Time 2 hours
Cuisine North Indian
Servings 5 people


  • 1 kg boneless mutton
  • 2 tbsp raw papaya paste
  • 1 tbsp garlic ginger paste
  • 1 tsp turmeric/haldi powder
  • tsp coriander/dhania powder
  • 1 tsp cumin/jeera powder
  • 2 tsp red chili powder
  • Salt to taste
  • 1 cup curd
  • ½ bunch mint/phudina
  • ½ bunch coriander leaves
  • 2 lemons juice
  • 1 kg onions

For the rice:

  • basmati rice ¾ kg
  • 2-3” pc cinnamon/dalchini
  • 4-5 cloves/lavang
  • 1 star anise
  • 1 black cardamom/elachi
  • 4-5 green cardamom/elaichi
  • 2 bay leaves
  • ½ bunch mint/phudina
  • ½ bunch coriander leaves
  • ¼ cup orange color
  • 6 potatoes peeled and cut in half
  • 1 pinch saffron
  • 1 cup milk
  • 1 ½ oil
  • 1 cup atta


  • Marinate the mutton the day before with 2tbsp raw papaya paste, 1tbsp garlic ginger paste, 1tsp turmeric/haldi powder, 1½tsp coriander/dhania powder, 1tsp cumin/jeera powder, 2tsp spicy red chili powder and salt and leave in the refrigerator. (The marinade should be slightly salty).
  • To the marinated mutton add 1 cup curd, ½ the chopped mint and coriander leaves and juice of 2 lemons.
  • Heat 1½ cups oil in a kadai and fry 1 kg sliced onions till golden brown (don’t over fry them). When cool grind ¾ of the fried onions to a paste. Keep the rest aside for garnish.
  • Add the onion paste (keep some aside for the garnish) to the marinated mutton/gosht and mix well.
  • Boil the potatoes in pan of water for 20 minutes. Drain and keep aside.
  • Use the same oil in which the onions have been fried, and fry the potatoes for 1-2 minutes till they turn a golden brown. Remove from the oil and keep aside.
  • Wash the rice. Add water, whole garam masala and salt and bring the water to a boil. The rice needs to just fluff up and will feel raw when you touch it..
  • Drain off the water in a colander and keep the rice aside to cool.
  • Take a small bowl of the rice and mix it with the orange color.(this is an optional step)
  • Now mix this with the remaining white rice and mix well. Add the remaining mint and coriander leaves to the rice and mix well.
  • Heat the saffron and crush it into a powder and mix with ½ cup milk. (Use color if you do not have saffron-optional).
  • Heat 4-5 tbsp of oil in a 12” pan. (use the oil in which the onions have been fried). Spread the marinated mutton in the pan. Add whole green chilies (optional).
  • Spread half of the prepared rice on the mutton and spread the potatoes and whole green chilies on top.
  • Layer the remaining rice on top of the potatoes and garnish with fried onions.
  • Pour the saffron milk and ½ cup oil on top of the rice.
  • Pour ½ cup plain milk on top of the rice.
  • Roll the atta into a thin roll.
  • Seal the pan with the atta. Place the pan on top of the tava and cook on low flame for 70-75 minutes.
  • When the atta becomes hard, the biryani is cooked.
  • Remove the seal.
  • Serve with onion raita.
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