Kacche Gosht Ki Biryani (Raw Meat Biryani)

Steps

1. 1
   Cut and clean the mutton pieces.
2. 2
   Soak the long grain basmati rice for at least half an hour.
3. 3
   Prepare the marinade by combining yogurt, salt, red chilli powder, ginger-garlic paste, garam masala powder, and meat masala powder.
4. 4
   Add torn mint leaves and fried onions to the marinade.
5. 5
   Add mutton to the marinade, mix well, and refrigerate for 2-3 hours.
6. 6
   Boil water in a pot with cardamom, bay leaf, cloves, black peppercorns, and salt for flavour.
7. 7
   Add the soaked rice to the boiling water, stir gently, cover, and cook until rice is almost done.
8. 8
   Place the marinated mutton in a heavy-bottomed pot without any oil at the bottom.
9. 9
   Layer the hot, partially cooked rice over the mutton.
10. 10
    Drizzle ghee and sprinkle saffron on top.
11. 11
    Seal the lid edges with flour dough to trap steam completely.
12. 12
    Cook on low flame for 5-7 minutes, then transfer to a preheated oven at 180°C.
13. 13
    Bake in the oven for at least 45 minutes to 1 hour until the mutton is fully cooked and the rice has absorbed all the flavours and juices.
14. 14
    Remove from oven and let it rest briefly before opening the lid.
15. 15
    Gently fluff the biryani with a fork and serve with beetroot raita on the side.