GOSHT KHUMB BIRIANi
Ingredients:
cloves – 4
green cardamoms – 4
black cardamoms – 4
pepper corns – 10
stick cinnamon – 10 cm
aniseeds – 1 tbsp
salt – to taste
boneless mutton cubed – 750 cm
large onions – 2 sliced finely and evenly
ghee – 1/4 cup
groundnut oil – 1/4 cup
ginger garlic paste – 1 tbsp
green chillies slit – 6
large onions ground to a paste – 2
ground poppy seeds – 1 tbsp
cashewnuts paste – 1/3 cup
thick curd – 1 cup
button mushrooms – 25
shelled green peas cooked – 1 cup
salt – to taste
basmati rice – 500 gm
milk – 1/4 cup
ghee – 1 tbsp
Method:
?Tie the cloves, green cardamoms, black cardamoms, peppercorns, cinnamon and aniseeds in a muslin cloth. Add to the meat and salt and pressure cook with 1 cup of water for 10 minutes. Squeeze the muslin well to extra maximum flavour and discard. Strain the stock and reserve. Keep aside the mutton. Wipe the mushrooms with a wet cloth. Saute the mushrooms in a little ghee quickly and remove before they start releasing their moisture. Set aside.
?Fry the sliced onion in oil till a golden brown. Remove on absorbent paper to drain excess oil and set aside. Blend the curd, cashew paste and poppy seed paste together.
?Heat oil in a saucepan. Stir in the boiled onion paste, ginger – garlic paste and green chilli and stir fry for 4-5 minutes.
?Add the curd mixture and cook covered over medium heat. Stirring continually for 3-5 minutes. Now, add the cooked mutton, mushrooms, peas, salt and pepper. Fry for 5 minutes gently or the mutton will disintegrate. Then add the reserved stock and cook over high heat till a very thick gravy remains.
?Wash and soak the rice for half an hour prior to cooking. Cook till 3/4 done. Strain and spread on a tray.
?Take a heavy bottomed pan. Layer 1/3 of the rice, top with half the meat mixture. Repeat once more. Finally spread the remaining 1/3 of the rice. Mix the milk and ghee and spread on top. Seal the pan with atta dough and put on dum for 15 minutes.
?Putting on dum means to keep a tawa underneath the degchi. When the tawa gets well heated lower the flame and cook.
?Serve with a raita.
