Puraani Dilli Ki Kacche Gosht ki Biryani

Food and Purani Dilli go hand in hand. No person in this world can enter purani Dilli and come out hungry. The hustling Jama’a Masjid area or the area connecting to Chandni chowk or Sadar Bazaar offer food for all. whether you are a vegetarian or a non vegetarian, whether you are in mood for parantha or just a plate of kebab or plain simple juice/tea…You find them all.

Its a place where only the brave hearts can survive. I still remember my time in Purani Dilli as a kid and I used to hate being on the cycle riksha. It takes major skills to survive sitting on those small seats with bags and get through without falling each time the rikshawala applies break, which is just around 20 times a minute…LOLzzz. But, trust me, the food is worth more and you will find the trip an amazing experience.

If you do ever visit, do try the awesome non vegetarian restaurants opposite Jama’a Masjid and also ask the riksha wala to take you to paranthe wali gali. The lane has almost every parantha that exists and is a parantha heaven for every foodie.

Coming back to this Biryani. I believe the original recipe for this Biryani is definitely the Mughals trying the initial ways of cooking Biryani. My reasoning is comparing this dish to many rice and meat based dishes cooked in  the Middle east, where in a similar manner the meat is 50% cooked and is tenderized using raw papaya or Vinegar and then the rice, which is only 20% cooked, is layered on top of the half cooked meat and the steam generated from cooking the meat cooks the rice. The recipe is pretty hassle free and simple.

If you still are confused with any step or would like to learn how to cook this dish, feel free to contact me.

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Puraani Dilli Ki Kacche Gosht ki Biryani

A recipe of Biryani where Yakhni is cooked with the rice.

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Cuisine

Indian, Mughlai

Prep Time

15 minutes

Cook Time

20 minutes

Passive Time

2 hours

Servings

people MetricUS Imperial

Ingredients

• 1 Kg Meat Medium size pieces
• 2 TBSP Ginger garlic paste
• 2 TBSP Green papaya paste paste made from papaya
• 6 No. Onions sliced
• 500 gms Long grain Basmati Rice
• 2 tsp Salt More or less according to your taste [1 tsp to marinate meat and 1 tsp for Rice]
• 1/2 cup olive oil
• 1 tsp Red chili powder Add to Marinate Meat
• 1/2 tsp Caraway seeds Add to Marinate Meat
• 5 No. Green cardamom Add to Marinate Meat
• 4 No. cloves Add to Marinate Meat
• 2 No. Cinnamon sticks medium size, Add to Marinate Meat
• 3 No. Mace flakes Add to Marinate Meat
• 10 No. Green chilies slit, Add to Marinate Meat
• 1/2 cup Coriander leaves chopped, Add to Marinate Meat
• 1/4 cup Mint leaves chopped, Add to Marinate Meat
• 1 cup Yogurt whisked, Add to Marinate Meat
• 1/4 cup Lemon juice Add to Marinate Meat
• 1/2 tsp Caraway seeds For Rice
• 4 No. Green Cardamoms For Rice
• 3 No. cloves For Rice
• 1/4 tsp saffron strands
• 1/4 tsp Orange food color Optional
• 1/2 cup milk warm
• 3 TBSP Ghee
• 3 TBSP cream

Cuisine Indian, Mughlai Prep Time 15 minutes Cook Time 20 minutes Passive Time 2 hours Servings people MetricUS Imperial Ingredients 1 Kg Meat Medium size pieces 2 TBSP Ginger garlic paste 2 TBSP Green papaya paste paste made from papaya 6 No. Onions sliced 500 gms Long grain Basmati Rice 2 tsp Salt More or less according to your taste [1 tsp to marinate meat and 1 tsp for Rice] 1/2 cup olive oil 1 tsp Red chili powder Add to Marinate Meat 1/2 tsp Caraway seeds Add to Marinate Meat 5 No. Green cardamom Add to Marinate Meat 4 No. cloves Add to Marinate Meat 2 No. Cinnamon sticks medium size, Add to Marinate Meat 3 No. Mace flakes Add to Marinate Meat 10 No. Green chilies slit, Add to Marinate Meat 1/2 cup Coriander leaves chopped, Add to Marinate Meat 1/4 cup Mint leaves chopped, Add to Marinate Meat 1 cup Yogurt whisked, Add to Marinate Meat 1/4 cup Lemon juice Add to Marinate Meat 1/2 tsp Caraway seeds For Rice 4 No. Green Cardamoms For Rice 3 No. cloves For Rice 1/4 tsp saffron strands 1/4 tsp Orange food color Optional 1/2 cup milk warm 3 TBSP Ghee 3 TBSP cream

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Instructions

1. Lightly Roast all the spices before adding to the meat to marinate.

   
2. Wash the meat pieces and pat dry them. Apply ginger garlic paste and raw papaya paste. Keep it aside for 10 minutes. Lightly beat the mutton with a mallet. Add half of the fried onions and all the ingredients listed for marination. Mix everything with the meat and leave aside for an hour.

   
3. Prepare the rice: Drain the soaked rice. Bring 2 liters of water to a boil. Add the spices for rice and salt. Add the rice and cook till rice is 20% cooked, remove from the flame and drain the water. Transfer the rice to a wide dish. Stir with a fork to separate the grains.

   
4. Take a heavy bottom pan. Add Olive Oil to the pan. Once hot, add the marinated meat and cook till the meat comes to a boil. Let it simmer on high flame for 10 minutes and turn the gas off.

   
5. Now assemble the Birynai for dumm. Cover the Yakhni with par boiled rice.

   
6. Sprinkle with saffron milk. You can add color to the milk, if you desire. Also dot with cream and ghee.

   
7. Sprinkle around half cup of water. Also, spread the remaining fried onions and coriander leaves over it.

   
8. Seal the pan with dough so no heat can escape. Put the pan on a tawa and let the Biryani dumm on high flame for the forst five minutes and then on low for 50 minutes.

   
9. Serve with Baingan ka khatta and Raita. Enjoy!!!