Gosht Biryani
Gosht Biryani or Meat Biryani classic Pakistani rice dish made with aromatic rice dish layered with a perfectly seasoned meat curry and lots of fragrant herbs and biryani spices.
Ingredients
- 2 lbs. meat, bone-in meat beef, veal, or mutton
- 3 cups Basmati rice
- 2 tablespoon Ginger-garlic paste
- ½ cup Yogurt
- ½ cup Tomato, crushed
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon Garam Masala powder
- Salt s per taste
- ¾ cup fried onion
- 1 large potato cut into approx 1 ½ inch cubes
- ¾ cup Oil
- 3-4 green chilli
- ½ cup mint leaves
- ½ cup cilantro chopped
- Orange food color
- Biryani essence
Whole Spices for meat curry
- 1-2 bay leaves
- 4 pieces of cinnamon
- 2-2 petals of aniseed flower
- 3 big cardamom
- 5 cloves
- 5 small cardamoms
- 12-15 black peppercorns
- ½ teaspoon cumin
- ½ teaspoon black cumin/shahjeera
Whole Spices for rice
- 1 teaspoon cumin
- 1 teaspoon black cumin/shahjeera
- 3-4 cloves
- 15 black peppercorns
- 3 big cardamoms
- 3 petals of aniseed flower/ badiyan ka phul
- 2 green chillies slit
- 2-3 bay leaves
Instructions
Preparation of Curry/Gravy
- In a pot over low to medium-high heat, add oil and the whole spices. Once fragrant increase the heat to medium-high, then add the meat and ginger garlic paste. Cook for a few minutes till the meat is no longer pink.
- Add salt, coriander powder, Garam masala powder, red chilli powder, cumin powder and turmeric powder and mix well. If the mixture starts to burn or stick to the pot, add a few tablespoons of water.
- Once well incorporated add the crushed tomatoes. Mix well to incorporate. Next add yogurt, mix well.
- Add chopped green chilli (optional) cook for a few minutes. Keep adding water if needed so that the spices do not burnt or stick to the bottom.
- Add peeled and cubed potatoes (cut into approx 1 ½ inch cubes). Mix well to coat with the spices.
- Add the fried red onion, and mix well. Add 1-2 cups water and cover and cook stirring occasionally so that the spices do not stick and burn.
- Cook until the meat and potatoes are tender, using a knife to check.
- Let the mixture simmer uncovered, until most of the water has evaporated. Keep stirring and checking the spices do not stick and burn. Once the water is evaporated and oil separates (rises to the top), remove from heat, cover and set aside.
Rice Preparation
- In a large bowl wash and soak Basmati rice for approximately 20-30 minutes or as per the package instructions.
- In a large pot add 6-8 cups of water, along with the whole spice for rice, salt, green chilli, and a couple of tablespoons of oil.
- Once the water comes to a boil, drain the soaked rice and add it to the pot. Cook until it is al-dente (or about 90% cooked).
- Drain the rice, and spread it on a large plate or tray to cool, so the grains do not turn mush. Set it aside.
Assembly of Biryani
- In a small bowl, add a couple of tablespoons of water, the orange food color and a couple of drops of biryani essence (if using).
- In a large pot, add a layer of rice, add the meat curry, add a few drops of biryani essence, add half of the chopped cilantro and mint leaves.
- Add a second layer of rice and some fried onion, chopped cilantro and mint leaves. Poke holes in the top layer of the rice. Drop the orange food color all around and cover and cook on low heat for 20-45 minutes.
Serving/Dishing out
- Serve biryani on a large plate or platter. Transfer the top layer of the rice to the serving platter. Top with the rest of the rice and meat mixture.
- Serve with yogurt raita and some kachumber salad.