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Kaachi Mutton Biryani

Name: Kaachi Mutton Biryani
Prep time: 15300 s
Cook time: 2700 s
Total time: 18300 s
Yield: 10
Ingredients: 1 kilogram Lamb New Zealand imported square-cut shoulder separable lean and fat raw; 1 Unit Chicken roasting meat and skin cooked roasted; 480 grams Nestle Milkpak Yogurt; 1/2 cup Oil mustard; 2 tablespoons Spices ginger ground; 1 tablespoon Spices chili powder; 1 teaspoon Spices turmeric ground; 1 1/2 teaspoon Salt table; 3 cups Rice white long-grain parboiled unenriched dry; 4 Units Spices cardamom; 4 Units Spices cloves ground; 7 grams Spices cinnamon ground; 2 Units Spices bay leaf; 2 teaspoons Salt table; 300 grams Fast foods onion rings breaded and fried; 4 grams Spearmint fresh; 6 teaspoons Coriander (cilantro) leaves raw; 2 teaspoons Spices saffron; 20 grams Butter Clarified butter (ghee)

305'

Let's cook

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Enjoy the sumptuous flavors and aromatic spices of this traditional Kaachi Biryani.

Dinner

Lunch

Source of protein

Ingredients

Servings

- 10 Portions +

Lamb, New Zealand, imported, square-cut shoulder, separable lean and fat, raw

1 kilogram Lamb, New Zealand, imported, square-cut shoulder, separable lean and fat, raw

Chicken, roasting, meat and skin, cooked, roasted

1 Unit Chicken, roasting, meat and skin, cooked, roasted

Nestle Milkpak Yogurt

480 grams Nestle Milkpak Yogurt

Oil, mustard

1/2 cup Oil, mustard

Spices, ginger, ground

2 tablespoons Spices, ginger, ground

Spices, chili powder

1 tablespoon Spices, chili powder

Spices, turmeric, ground

1 teaspoon Spices, turmeric, ground

Salt, table

1 1/2 teaspoon Salt, table

Rice, white, long-grain, parboiled, unenriched, dry

3 cups Rice, white, long-grain, parboiled, unenriched, dry

Spices, cardamom

4 Units Spices, cardamom

Spices, cloves, ground

4 Units Spices, cloves, ground

Spices, cinnamon, ground

7 grams Spices, cinnamon, ground

Spices, bay leaf

2 Units Spices, bay leaf

Salt, table

2 teaspoons Salt, table

Fast foods, onion rings, breaded and fried

300 grams Fast foods, onion rings, breaded and fried

Spearmint, fresh

4 grams Spearmint, fresh

Coriander (cilantro) leaves, raw

6 teaspoons Coriander (cilantro) leaves, raw

Spices, saffron

2 teaspoons Spices, saffron

Butter, Clarified butter (ghee)

20 grams Butter, Clarified butter (ghee)

Kaachi Mutton Biryani

Nutri value

Go to instructions

Instructions

5 Steps

305'

Total

255'

Preparation

45'

Cooking

Waiting

Step by step

1 of 5

240'

Marinate the Meat

In a large bowl, combine the mutton (or chicken) with yogurt, mustard oil, ginger paste, garlic paste, red chili powder, turmeric powder, and salt. Mix well to ensure the meat is evenly coated. Allow the meat to marinate for at least 4-6 hours, preferably overnight, in the refrigerator.

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2 of 5

10'

Parboil the Rice

Boil water in a large pot and add the soaked Basmati rice. Add the green cardamom pods, cloves, cinnamon stick, bay leaves, and salt. Parboil the rice until it is 70-80% cooked. Drain the water and set aside.

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3 of 5

15'

Layering Ingredients

In a heavy-bottomed pot or biryani handi, spread a layer of marinated meat at the bottom. Place a layer of partially cooked rice on top of the meat. Sprinkle fried onions, chopped mint, and coriander leaves over the rice. Repeat the layering until all the meat and rice are used, ending with a layer of rice on top. Drizzle saffron-infused milk and ghee over the final rice layer.

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4 of 5

35'

Cook Rice

Cover the pot tightly with a lid or aluminum foil to seal in the steam. Cook on low heat for about 30-40 minutes, allowing the flavors to meld and the rice to cook completely.

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5 of 5

Fluff and Serve

Gently fluff the rice with a fork, ensuring the layers remain intact. Serve the Kaachi Biryani hot, garnished with additional fried onions, mint, and coriander leaves.

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