Gosht Biryani | Easy way to cook mutton Biryani Recipe (2024)

FAQs

What is Gosht biryani made of? ›

Gosht Dum Biryani is a popular Mughlai recipe made with lamb, basmati rice, yoghurt, onions and melange of spices. This easy rice recipe can be made on special occasions and festivals and on those weekends when you want to indulge in good food.

Zafrani biryani: One of the links to the biryani with royalty remains is that of saffron-infused milk or ghee added to the layers of rice to bring oomph and separate the dish from plebeian food.

Preparation. Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they make the mutton succulent. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

Gently cooking the mutton for a minimum of three hours at a low temperature will help soften it to produce a meltingly tender texture. We've provided instructions on how to cook a simple mutton casserole, but as already mentioned, it's the perfect choice for many winter warmer recipes.

Brown your mutton evenly then add in a cup of water and pressure cook it for 3-4 whistles. Transfer your dish to a wok at this stage to begin the kosha or slow cooking. Cover your wok and on a low flame cook the meat until all the water evaporates, stirring occasionally. Eventually the colour will darken.

Fill the pot with enough water to cover the mutton and season it with any desired herbs and spices. Bring the water to a boil, then reduce the heat to medium-low and let it simmer for 1 to 2 hours, until the mutton is cooked through.

The meat is flavoured with ginger, garlic, red chili, cumin, garam masala, fried onion and curd. This biryani is also known as kachay gosht ki biryani or dum biryani, where the meat is marinated and cooked along with short-grained and fine rice.

Add tomatoes, coriander powder, meat masala and the remaining salt and cook for 5 minutes till the tomatoes break down slightly. Stovetop Pressure Cooker: Add mutton, potatoes and two cups of water and put the lid on. If using a stovetop pressure cooker, cook on high pressure for 20-25 minutes (5-6 whistles).

By cooking the chicken and gravy together, all of the spices blend nicely, and the chicken tastes great. Butter, meat stock, edible fragrance, rose water, milk and kewda should be added in the biryani while layering the rice properly over the chicken.

Biryani masala has some key ingredients like shahi jeera (caraway seeds) and dagad phool (stone flower, kalpasi) which are not used to make garam masala. Here is a picture of the caraway seeds. They look similar to cumin but these are thinner, darker and longer than the cumin seeds.

What is the taste enhancer for biryani? ›

Papilon Basmati Biryani Food Flavour, 50ml, offers a concentrated and delightful essence for biryani dishes. It's a blend of natural essential oils, including cumin, cardamom, nutmeg, cinnamon, and more.

Maillard reaction: When meat is cooked at high temperatures, the amino acids and sugars in the meat undergo a chemical reaction known as the Maillard reaction. This reaction produces a brownish color on the surface of the meat, which can sometimes appear black.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

Boiled mutton/goat meat is super tasty. You can go all crazy with this. The shorcut way: Wash your fresh mutton, drain the excess water. Then put in a pressure cooker with salt, tumeric and chilli powder(only if you prefer) along with some water.

Try these easy tricks and enjoy more tender meat.

The first is to submerge meat in cooking oil (sunflower or olive oil) before you start cooking. The oil is absorbed and softens the meat. The second method is to add some vinegar while you're cooking and the vinegar will begin to tenderise the meat.

Baking soda acts as a meat tenderizer by changing the physical composition of meat fibers. It raises the pH levels on the surface and makes it tougher (pun intended) for the proteins in the meat to bond.

Cover meat in boiling water and let it steam for approximately 90mins to soften the meat. As water reduces keep on adding.