Raw Mutton Biryani (Kacche ghost ki biryani)

Ingredients

Mutton  pieces – 1 kg
Basmati rice – 600gm
Onions - 5
Ginger paste – 1 tb sp
Garlic paste – 1 tb sp
Coriander leaves – 1 cup
Mint leaves – 1 cup
Green chillies - 4
Cardamoms (green) - 6
Cloves - 7
Cinnamon – 2 inches
Peppercorns – 5gm

Red chilli powder as per taste
Mace – 3gm
Yogurt – 1 cup
Lemon  – 2
Milk – ½ cup
Saffron – 2gm

Rose water – 1 tsp

Dried rose petals – 10 to 15

Kewra essence – 2 gm
Oil – 100ml
Ghee – 30ml
Salt – to taste

Long strips of ginger – 10 to 12

Raw papaya paste – 1 tbl.sp

Method:

Wash mutton pieces and apply the paste of raw papaya and keep in the refrigerator for at least 8 to 10 hours. Raw papaya acts as a tenderizer and helps to cook mutton faster.
Wash and soak the rice for 30-40 minutes. And boil it, till it is half cooked.  Heat oil in a pan and fry the sliced onions till golden brown. Keep aside.

Grind  green chillies to a fine paste.
Soak the saffron in bowl of warm milk. Grind green cardamoms, mace, cloves, cinnamon and peppercorn to a fine powder.

Remove mutton pieces from the fridge, add to it beaten curd, red chilli powder, green chilli paste, salt, ginger garlic paste, mint and coriander leaves, lemon juice, powdered spices and half of the fried onions. Crush the onions before adding to the mutton pieces. Mix well. Then add half rose petals to it and leave it for marinating for 2 hours.

Remove from fridge, take a pan, put these mutton pieces along with masala, on top of it add half cooked rice. On top of the rice put long stripes of ginger, fried onions, 5 cloves, 2 cardamom, 5 to 6 black pepper corns, 1 inch cinnamon, mint and coriander leaves, rose water, kewra essence, soaked saffron along with milk and rose petals.

On a low flame, keep a flat pan, on top of it, keep the biryani pan sealed tightly around with wheat flour and leave it for cooking for at least 45 minutes. Serve hot with raita.