KACHCHE GOSHT PARDA BIRIYANI

Hyderabadi kachche gosht parda biriyani (Dum Lamb Biryani )
An Innovative Idea and receipe of EXECUTIVE CHEF RAGHUNATHAN and prepared by MASTER CHEF MOHAN LAL from The Solitaire Hotel, Bangalore. This biriyani is cooked with Lamb & rice, cooked in dum with covered whole wheat flour flour dough

Ingredients
Onions - 4nos.
Oil and ghee in the proportion of 1:1 - 250ml
Mutton or lamb, diced - 1kg
Ginger paste - 1tbsp.
Garlic paste - 1tbsp.
Garam Masala Powder - 10g
Chilli Powder - 15g
Turmeric powder - 8-10g
Green chillies, chopped - 4-6nos.
Salt - To taste
Coriander, chopped - 1bunch
Mint, chopped - 1bunch
Yoghurt - 300ml
Saffron strands, soaked in hot milk – 10gm
India Gate Basmati Rice, washed and soaked in water for 20 min - 1kg
Juice of 1 lemon.

Method
Slice onions thinly, apply salt and keep aside.
saute with oil and ghee till golden brown, drain and keep aside.
Marinate the lamb with the above ingredients from 4 to 13 and the browned onions.
Pour the saffron, soaked in hot milk, over the lamb.
Place the marinated lamb in a thick bottom vessel
In a separate vessel,soak the rice for 10 mts and drain the water from the soaked rice and add it to the boiling water.Cook the rice seperate, strain it and spread it evenly over the marinated meat. Cover the pot and seal with whole wheat flour dough. Keep vessel on high fire for a few minutes.Transfer the pot to a hot oven for 20 mts.