Kache gosht ki dum biryani

Sunday's are the only day when Mr S can have his food comfortably,weekdays are always in a hurry with the phone ringing quite often. I like to take that extra effort on this day whenever we are at home and have not gone out. Although this recipe has many ingredients but is not complicated as I always prefer making things as simple as possible.

Ingredients

For marination of mutton

1. Mutton raan - 500gms(try to get tender and fresh mutton,they cook softer and better)

2. Curd - 150gms

3. Onion - 1big size

4. Ginger - 1 inch

5. Garlic -6 pods(thick ones)

7. Star anise - 1 no

8. Mace - 1 no

9. Green cardamom - 4 nos

10. Cinnamon - 1 inch

11.cloves -4 nos

12. Cumin seeds - 2 tsp

13. Coriander seeds - 1 tsp

14. Turmeric powder - 1 tsp

15. Red chilly powder - 1/2 tsp

16. Black pepper- 10 nos

17. Big cardamom - 1 no

18. Mustard oil - 2 tbsp

19. Tomato - 1 big

Dry roast star anise,mace,green cardamom,cinnamon,cloves,cumin seeds,coriander seeds,black pepper till they start releasing aroma. Cool and make a paste of the roasted spices along with tomato,onion,ginger,garlic,big cardamom. In a mixing bowl place mutton,add the paste,curd,turmeric powder,red chilly powder, oil and mix well. Marinate the mutton overnight or at least 6 hrs.

Ingredients for rice

1. Basmati rice - 2 cups(standard measurement)

2. Green cardamom - 2 nos

3. Cinnamon - 1 inch

4. Cloves - 2 nos

Boil water along with the spices and add rice,salt to taste.Cook till they are three fourth done. Drain and keep aside.

Some more ingredients

1. Onion - 1 big size julienned

2. Desi ghee - 3 tbsp 

3. Beetroot grated - 4 tsp

4. Atta dough  for sealing the lid

Method and assembling

In a heavy bottomed vessel,add ghee and fry the onion till they are dark brown in colour. Meanwhile mix salt to the marinated mutton,keeping in mind that salt has also been added to the rice. Place a roti Tawa on flame and heat it. Once the onion is browned take the vessel of the flame and layer it with the mutton along with the entire marination.now top it with rice and spread evenly. Spread the grated beetroot over the rice as it will give some wonderful colour to it. Apply the atta dough on the outer circle of the lid and press it firmly on the vessel tsp prepare it for the dum. Make sure that no steam escapes and the lid is properly sealed. Now put this vessel on the Tawa which is already on flame,lower the flame to low and cook for at least 1.25 hrs(1 hour 25 mins) . Serve hot with raita or mirchi ka salan.

Note - finely chopped pudina can also be added along with beetroot for more flavour.