Kachchi Biryani is famous for its hot spices and nutrition. It can be tried with mutton meat, lamb meat, chicken and beef altogether with the same spices and herbs. It is colorful, tasty and has delightful tastes due to lime and spices.

Ingredients:

(serves 6-8)

• 500 gms basmati rice, washed and parboiled in salted water with bouquet garni
• 1 kg mutton, cut into 5 cm pieces
• 1 tbsp ginger-garlic paste
• 5 big onions, finely sliced and fried till crisp
• 2 tbsp red chili powder
• 1tsp each, turmeric powder, raw papaya paste and lime juice
• 1-1\2 cups whisked yogurt
• 2 pinches saffron, dissolved in warm milk
• 2 tbsp garam masala powder
• 5 tbsp ghee, melted
• Chopped coriander and mint, a handful each

Method:

Marinate mutton for at least three hours in a mixture of  yogurt, ginger-garlic paste, raw papaya past, chili, garam masala and turmeric powders, salt and half the fried onions, which have been crushed. In a heavy-bottomed saucepan, add marinated mutton and 1\2 the ghee. Cover with coriander, mint, remaining fried onion and lime juice. Spread rice over, Drizzle remaining ghee and saffron milk. Cover, seal and cook on dum over high heat for 20-25 minutes. Lower heat and cook for another 45 minutes. Serve hot.

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