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Gosht Seviyan Biryani is a lost recipe of India. Chef Pankaj Bhadouria shares the recipe of this Lucknowi delicacy.
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Ingredients
For Gosht Seviyan Biryani
650 gms mutton
1 cup curd
1/2 cup sliced onions
1 tbsp garlic paste
1 tbsp ginger paste
2 black cardamoms
5 green cardamoms
5-6 cloves
1 cinnamon stick
water as required
salt to taste
4-5 tbsp desi ghee
1 cup sliced onions
1 tbsp ginger paste
1 tbsp garlic paste
2-3 split green chillies
500 gms vermicelli
1 tbsp garam masala powder
8-10 mint leaves
1-2 tbsp saffron water
1 tsp screw pine water
fried onion for garnish
mint leaves for garnish
PREPARATION
- In a pressure cooker, add mutton, curd, sliced onions, garlic paste, ginger paste, black cardamom, green cardamom, cloves, cinnamon stick, water, salt and mix.
1
- Pressure cook the mutton on high flame for the first whistle. Then turn the flame to low for 40 mins or until the mutton cooks.
2
- Once the cooker cools down separate the yakhni and mutton pieces.
3
- Heat ghee in a pot, add sliced onions and saute till golden brown.
4
- Add garlic paste, ginger paste, slit green chillies, vermicelli and saute again.
5
- Once seviyan turns red, add in the mutton and saute for 2 min. Add garam masala powder and mix again.
6
- Filter the yakhni and add to the pot. Cover the pot and let the seviyan cook.
7
- Add mint leaves, saffron soaked in screw-pine water. Cover this for 10 mins.
8
- Fluff up the biryani and serve hot garnished with fried onions and mint leaves.
9