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Dhakai Kacchi Biryani

Dhakai Kacchi Biryani

Dhakai Kacchi Biryani. A melange of rice, meat and spices, cooked in unison over a fatigued fire – pearls of rice, succulent cuts of meat, an ensemble of spices, fried onion that’s caramelised to decadence, dollops of ghee and a splash of milk, tempting strands of golden saffron playing bo-peep amidst the rice and an indulgence of kewra, rose water and ittar. All cooked to luxuriant perfection.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Course

Ingredients
  

  • 1 kg mutton biryani cut
  • 500 g basmati rice
  • 3 medium sized potatoes cut into halves
  • 1.5 cup beresta or fried onions
  • 1 cup hung yogurt whipped
  • 1 tbsp ginger paste
  • 1/2 tbsp garlic paste
  • 2 tsp red chili powder
  • a pinch of turmeric powder
  • 1/4 tsp nutmeg powder
  • 1/2 florets of mace crushed
  • 2 green cardamoms
  • 4 cloves
  • 2 one inch cinnamon sticks
  • 1/2 cup milk
  • 1/2 tsp saffron
  • 1/2 cup cooking oil
  • 2 tbsp cooking oil
  • 3 tbsp ghee
  • 2 tsp keora water
  • salt to taste
  • wheat dough for sealing

Instructions
 

  • Take the mutton pieces in a bowl, add the whipped yogurt, 1 cup of beresta, ginger-garlic paste, red chili powder, nutmeg powder, crushed mace, cloves, green cardamoms, cinnamon, oil and salt. Give it a hearty mix. This is a very important step for a good kachhi biryani.
  • Keep the marinated mutton aside, at least 3-4 hours, even better if overnight, in the refrigerator.
  • Smear the potato halves with a pinch of turmeric powder and a little salt. Heat ½ tbsp of oil and lightly fry the potatoes. Keep aside.
  • Soak the saffron strands in warm milk. Keep aside.
  • Soak the basmati rice for 20 odd minutes. Drain the water.
  • Cook the rice in boiling water, just a few drops of oil and a pinch of salt added to the water, till about 20% done. Drain the water. Spread the semi-cooked rice on a flat dish, keep aside.
  • Take a heavy bottomed pan, grease with 1 tbsp ghee. Transfer the marinated mutton along with the marinade to the pan, spread evenly.
  • Place the potatoes and a little crushed beresta over the marinate mutton.
  • Cover evenly with the rice. Sprinkle the remaining beresta over the rice.
  • Gently pour the saffron infused milk, keora water and the remaining ghee evenly over the rice.
  • Cover the lid, seal firmly with flour dough. Place the pan on another flat frying pan, cook over a low flame for 2 hrs.
  • A standing time of 10 odd minutes and the biriyani is ready to serve.