Do Gosht Biryani | दो गोश्त बिर्यानी | Chef Afraz | Modern Khansama | Sanjeev Kapoor Khazana

A Rampuri delight of a unique biryani made with ‘do gosht’ which mean ‘two meats’! An exotic affair with biryani!

DO GOSHT BIRYANI

Ingredients

750 grams mutton, cut into 2 inch pieces on the bone
2 goat trotters (paya)
400 grams chicken leg mince (keema)
2½ cups Basmati rice, washed, soaked for 30 minutes and drained
Masala potli (3-4 green cardamoms, 4-5 cloves, 1 star anise, 1 mace piece, 2 bay leaves, 2 inch cinnamon stick)
Salt to taste
1 tsp red chilli powder
½ tsp garam masala powder
Biryani
½ cup ghee
1 tsp caraway seeds (shahi jeera)
1 mace blade
2 inch cinnamon stick
4-5 green cardamoms
4-5 cloves
1 bay leaf
7-8 black peppercorns
1½ tbps ginger-garlic paste
2 medium onions
¾ cup oil
A large pinch of saffron, soaked in 2 tbsps warm milk
Fried onion for garnish
Fresh mint leaves for garnish

Method

1. To make the stock, put the mutton pieces and lamb trotters in a large handi. Add the masala potli¸ salt and 10-12 cups water. Mix well. Switch the heat on and cook till the mixture comes to a boil. Continue to cook for 50-55 minutes, occasionally discarding the scum that forms on the surface of the stock.
2. Meanwhile, to make the meat balls, take chicken mince in a large bowl. Add red chilli powder, garam masala powder and salt and mix till well combined.
3. Transfer the chicken mixture into a blender jar and blend into a fine paste. Take small portions of the mixture and shape each portion into a ball.
4. Heat 3-4 cups water in a small handi. Add salt and mix well. Cook till it comes to a gentle boil. Add the meatballs a few Cook for 2-3 minutes. Drain.
5. Discard the masala potli from the stock and drain the mixture.
6. Heat ghee in another large handi. Add caraway seeds, mace blade, cinnamon stick, green cardamoms, cloves, bay leaf and black peppercorns and sauté till fragrant.
7. Add the strained mutton pieces and sauté on high heat for 1-2 minutes. Add ginger-garlic paste and mix well. Cook for 2-3 minutes. Add the rice and mix well.
8. Pour 6 cups prepared stock and mix well. Cook on high heat till the mixture comes to a boil. Add the chicken meatballs and lightly mix. Cover and cook on low heat for 20-25 minutes.
9. Cut the onions in halve and thinly slice them.
10. Heat oil in a small pan. Add the onion and deep fry till golden brown and crisp.
11. Drizzle some soaked saffron over the biryani. Pour the fried onion mixture over this.
12. Transfer in a serving plate, garnish with fried onion and fresh mint leaves. Serve hot.

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