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Degchi Biryani

Degchi Biryani

This is the biryani you make when you want restaurant depth at home without the fuss of dum cooking on the stovetop. The pressure cooker tenderizes the mutton in minutes, and the final layering with saffron and fried onions builds flavor without constant monitoring. Raw papaya paste does the heavy lifting for meat texture, so even tougher cuts come out soft.
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Marinate: 30 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 kg Mutton
  • 1 kg Basmati Rice
  • 4 Potatoes
  • 3 Onion
  • 4 Egg
  • 5 tbsp Raisins
  • 1.2 cup Milk
  • 8 Cardamoms
  • 8 Pepper Corns
  • 8 Cloves
  • 1 Bay Leaves
  • 1 tsp Shahjeera
  • 1/2 tsp Saffron
  • 1/2 cup Coriander Leaves
  • 1/2 cup Mint Leaves
  • 150 gms Ghee
  • Salt to Taste
  • 1 cup Curds
  • 2 tbsp Ginger Garlic Paste
  • 1 tbsp Turmeric Powder
  • 1 tbsp Raw Papaya Paste
  • 2 tsp Chilli Powder

Instructions

  • Marinate the meat in the curd mixture for 30 minutes.
  • Heat 5 tbsp ghee in a pan.
  • Add cardamoms, shahjeera, cloves, bay leaves and peppercorns.
  • Add rice and stir fry for 6 minutes.
  • Add milk and hot water and salt.
  • Cook till the rice is done.
  • Heat 6 tbsp ghee in a pressure cooker.
  • Add meat and fry till golden.
  • Add one cup of water and pressure cook till meat are soft.
  • Open lid, add potatoes and cook for a further 5 minutes till potatoes are done.
  • Remove.
  • In a large pan arrange a layer of rice.
  • Sprinkle saffron, fried onions and dry fruits.
  • Cover with a layer of meat.
  • Continue till all meat and rice are over.
  • Cover tightly and place on a hot griddle or in a hot oven for 5 to 7 minutes.
  • Remove.
  • Garnish with egg halves and coriander and mint leaves.
  • Serve hot.