Kacchi Biryani

Raw marinated mutton layered with rice and steamed sealed.

Ingredients

• 1.5 kg Mutton
• 4 cups Basmati rice
• 2 cups Yogurt
• 5 Onions
• 3 tbsp Ginger
• 3 tbsp Garlic
• 6 Potatoes
• 1 pinch Saffron
• ½ cup Milk
• ¾ cup Ghee
• 8 Cardamom pods
• 2 Cinnamon stick
• ½ tsp Nutmeg
• 2 tbsp Salt

Method

1. Marinate the mutton — Mix the mutton with yogurt, ginger, garlic, ground spices and salt and leave at least 4 hours, ideally overnight.
2. Fry the onions — Fry the sliced onions in ghee until dark and crisp, then crush half into the marinade.
3. Fry the potatoes — Colour the whole potatoes in the same ghee and season them.
4. Parboil the rice — Boil the soaked rice with whole spices for 5 minutes only — it must stay firm.
5. Layer — Put the raw marinated mutton at the base, then potatoes, then rice, then saffron milk, ghee and fried onions.
6. Seal — Seal the lid with dough and cook on the lowest heat for 1½ hours.
7. Kacchi is ready — Break the seal at the table and lift from the bottom so every plate gets meat and rice.

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