vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Gosht Biryani

Gosht Biryani
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Chicken in Lemon Sauce

Chicken In Lemon Sauce

How to makeChicken in Lemon Sauce?How to cookChicken in Lemon Sauce?Learn the recipeChic...

instant methi chicken

Instant Methi Chicken

How to makeinstant methi chicken?How to cookinstant methi chicken?Learn the recipeinstan...

chuqandar gosht

Chuqandar Gosht

How to makechuqandar gosht?How to cookchuqandar gosht?Learn the recipechuqandar goshtby ...

Lamb Tandrook

Lamb Tandrook

How to makeLamb Tandrook?How to cookLamb Tandrook?Learn the recipeLamb Tandrookby vahche...

Stuben kuecken

Stuben Kuecken

Stuben kuecken is a non vegetarian german recipe, it is also named as chicken liver....

Gosht Biryani Recipe, How To Make Gosht Biryani Recipe

How to makeGosht Biryani?How to cookGosht Biryani?Learn the recipeGosht Biryaniby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make Gosht Biryani

(59 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
Gosht Biryani
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 15, 2016


Ingredients used in Gosht Biryani
• Mutton or lamb - 1000 grams.
• Basmati rice - 2 cup.
• Whole garam masala - 1 teaspoons.
• Yogurt - 2 cup.
• Ghee or oil - 5 tablespoons.
• Sliced onions - 2 cup.
• Green chillies - 2-3 numbers.
• Ginger paste - 2 teaspoons.
• Garlic paste - 2 teaspoons.
• Chopped tomatoes - 2 teaspoons.
• Salt - to taste.
• Coriander powder - 2 teaspoons.
• Garam masala powder - 2 teaspoons.
• Turmeric powder - 1 teaspoons.
• Cumin powder - 1 teaspoons.
• Red chilli powder - 1 teaspoons.
• A generous pinch: saffron - .
• Ginger (two inch piece) - 1 piece.
• Fresh coriander leaves - 1/2 cup.
• Fresh mint leaves - 1/2 cup.
• Warm milk - 1/2 cup.
• Butter - 50 grams.
• Fried sliced onions - .
Method:
Clean mutton or lamb and cut into one and half inch sized pieces. Pick, clean and wash rice. Soak rice in water. Chop green chillies. Peel ginger and cut into julienne (thin strips). Wash coriander and mint leaves and roughly chop them separately. Soak saffron in warm milk and keep aside. Marinade meat pieces with yogurt, salt, turmeric powder and one tablespoon each of ginger and garlic pastes. Marinade for about four hours in a cool place. Cook rice in salted boiling water along with whole garam masala till rice is almost cooked. Strain and keep the rice warm. Heat ghee or oil in a thick-bottomed pan or pressure cooker. Add sliced onion and chopped green chillies. Cook till onion is light golden brown. Make sure to stir continuously. Add remaining ginger and garlic pastes and mix well. Add marinated meat and cook on high flame for seven to eight minutes. Now, add coriander powder, cumin powder and red chilli powder. Mix thoroughly. Stir in three cups of water, bring it to a boil, reduce heat and cook covered till meat pieces are almost cooked. Add chopped tomatoes, salt, one teaspoon garam masala powder and chopped fresh coriander leaves. Cook for fifteen minutes on medium heat, stirring occasionally. *In case you are cooking meat in the pressure cooker, add chopped tomatoes, salt, garam masala powder, two cups of water and chopped fresh coriander leaves after adding dry spices. Pressure cook till meat pieces are almost cooked. It normally takes two or three whistles to cook the meat. Ensure that the cooked meat does not have too runny a gravy. If that is the case, cook on high flame to reduce water content. Arrange half the quantity of cooked meat in an oven proof dish and spread half the quantity of cooked rice on top of the meat. Sprinkle a little garam masala powder, half amount each of ginger julienne, saffron dissolved in warm milk and mint leaves. Dot the rice with half the quantity of butter. Place a layer of remaining meat on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantities of ginger julienne, saffron milk, garam masala powder, mint leaves and butter. Cover it with aluminum foil and cook in a pre-heated oven for fifteen to twenty minutes. Serve garnished with fried sliced onions and mixed vegetable raita.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter