Kacchi Biryani

Ingredients

• 500 g Mutton
• 150 g Plain Yogurt
• 1 tbsp Green Papaya
• 1 tsp Red Chili Powder
• 0.5 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 2 tbsp Kosher Salt
• 2.3333333333333335 tbsp Mustard Oil
• 300 g Basmati Rice
• 2 pcs Potato
• 2 tbsp Ghee
• 1 pcs Cinnamon Stick
• 4 pcs Clove
• 1 pcs Bay Leaf
• 0.25 tsp Mace
• 0.125 tsp Nutmeg
• 1 tsp Kewra Water
• 0.25 tsp Saffron
• 3 tbsp Milk
• 8 tbsp Mint
• 8 tbsp Coriander
• 120 g All Purpose Flour
• 3.58 l Water
• 2 tbsp Ginger Garlic Paste
• 0.5 tsp Black Pepper
• 2 pcs Onion
• 4 pcs Green Cardamom

Method

1. In a large bowl, combine {mutton} with {plain_yogurt}, {ginger_garlic_paste}, {green_papaya}, {red_chili_powder}, {turmeric_powder}, {coriander_powder}, {black_pepper}, {kosher_salt} and {mustard_oil}. Mix thoroughly so every piece is coated, then let it stand until deeply seasoned and slightly loosened.
2. Heat {mustard_oil} in a wide skillet over medium heat until shimmering, then add {onion} with a light pinch of {kosher_salt}. Fry slowly, stirring often, until deeply golden and crisp at the edges, then drain well so they stay light and sweet.
3. Place {potato} in a saucepan of salted {water} over medium-high heat and simmer until just tender at the center. Drain and let the surfaces dry so they finish fluffy during dum cooking.
4. Warm {milk} gently, then steep {saffron} until the color blooms and the aroma turns floral. This gives the rice a delicate finish without wetting it too much.
5. Bring a large pot of {water} to a strong boil over high heat with {kosher_salt}, {bay_leaf}, {cinnamon_stick}, {green_cardamom} and {clove}. Add {basmati_rice} and boil until the grains are about three-quarters cooked, with a firm core still visible, then drain completely.
6. Mix {all_purpose_flour} with a little {water} into a firm dough, then rest it briefly so it rolls without cracking. You need a tight seal to trap steam and cook the {mutton} gently.
7. In a heavy pot, spread the marinated {mutton} in an even layer and season lightly with {kosher_salt}. Add the cooked {potato}, then scatter over half the {onion}, {mint} and {coriander}. Cover with the drained {basmati_rice}, then finish with the remaining {onion}, {mint}, {coriander}, {ghee}, {kewra_water}, {mace}, {nutmeg} and the {milk} with {saffron} if using.
8. Seal the pot with the {all_purpose_flour} dough, set it over a tawa on very low heat, and cook undisturbed until the {mutton} is tender and the {basmati_rice} is fully fragrant. Rest off the heat so the layers settle and the steam finishes the center gently.
9. Break the seal, fluff from the side to keep the grains separate, and lift the {mutton}, {potato} and {basmati_rice} together onto warm plates. Finish with a light drizzle of {mustard_oil} for a true Dhakaiya aroma.