NALLI GOSHT BIRYANI AUTHENTIC RECIPE 1ST TIME IN YOUTUBE HISTORY BY PICHEKKISTA BOBBY CRACKED RECIPE

Important Note: Add Salt - 1 tsp in Kheema Fry (Clip missed in the video) at 11:32

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Ground Masala for Nalli Gosht Marination:
👇
Cardamom – 4
Cloves – 4
Cinnamon – 1 inch

Nalli Gosht Marination Ingredients:
👇
Nalli Gosht pieces – 2 (420gms)
Salt – half tsp
Turmeric powder – ¼ tsp
Red Chilli powder – 1 tsp
Coriander powder – half tsp
Cumin powder – ¼ tsp
Ginger Garlic paste – half tsp
Coriander leaves – 1 tbsp
Mint leaves – 1 tbsp
Ground Masala
Pure Buffalo Ghee – 1 tbsp
Curd – 100gms

Take 3 Glasses (750gms) Basmati Rice, Wash 4-5 times & Soak for 1 Hour

Mutton Kheema Biryani Marination:
👇
Mutton Kheema with Nalli Bones – 300gms
Turmeric powder – ¼ tsp
Salt – 2 tsp
Red Chilli powder – 1 ½ tbsp
Cumin powder – half tsp
Coriander powder – 1 tsp
Chat masala = 1 tsp
Black pepper powder – 1 tsp
Star Anise – 1
Kapok bud – 1
Bay leaves – 4
Cardamom – 5
Mace – 1 small flower
Cinnamon – 2 inches
Cloves – 5
Light Green Chillies paste – 10 Chillies
Ginger Garlic paste – 1 tbsp
Coriander leaves – 4 tbsp
Mint leaves – 2 tbsp
Curd – 200gms
Fried Onions – 150gms
Onions Fried Oil – 8 tbsp (100ml)
Marinate for 30 Mins

Saffron – half gram
Hot Water – 50ml
Leave for 15 Mins

Nalli Gosht Boil Process:
👇
Place Pressure Cooker on Medium Heat
Now add 3 tbsp Oil
Place 30 Mins Marinated Nalli Gosht pieces in Cooker
Fry for 3-4 Mins on Medium Heat
Switch to Low Heat for 2 Mins & Back to Medium Heat
Leftover Masala Water – 100ml
Additional Water – 150ml
Now add Pinch Mint leaves & pinch Coriander leaves
Close lid & Give 6-7 Whistles on Medium Heat

Biryani Mutton Cooking:
👇
Place 30 Mins Biryani Mutton on High Heat
Cook for 3-4 Mins on High Heat
20 Cashews when oil appears & Cook for 3-4 Mins on Medium Heat
Hot Water – 150ml
Close lid & Leave for 5 Mins on High Heat & 5 Mins on Medium Heat
Now Stove off when Gravy Thickens
Kheema 30% Cooked

Rice Preparation:
👇
Add 2 litres of Water
Salt – 5 ½ tsp
Star Anise – 2
Cardamom – 5
Cinnamon – 2 inches
Cloves – 5
Mace – 1 Flower
Shahjeera – 1 tsp
Bay leaves 2-3
Chopped Mint leaves – 2 tbsp
Chopped Coriander leaves – 2 tbsp
Oil – 3 tbsp
Chopped Green Chillies – 5
Close lid & Leave for 5 Mins on High Flame
Add 1 Hour Soaked Basmati Rice
Mix thoroughly to avoid lumps in Rice
Rice is Boiled 70%
Drain Water & leave for 2 Mins
Spread Rice Equally all over the Biryani Gravy
Sprinkle Saffron water
Sprinkle Coriander leaves & Mint leaves
Check Nalli Gosht pieces – Nalli Gosht 90% Cooked
Add Sprinkle Muton Nalli Broth – 50ml
Save the Remaining Nalli Broth
Add Sprinkle Fried Onions
Add Pure Buffalo Ghee – 3 tbsp
Cover with Silver Foil
Place Tawa on stove
Now Place Hundi on Tawa
DUM FOR 3 MINS ON HIGH FLAME & 20 MINS ON LOW FLAME

Nalli Gosht pieces Fry Part:
👇
Take a China Wok, add Onions Fried Oil – 4 tbsp
Place Cooked Nalli Ghosht pieces in the China Wok
Fry for 2-3 Mins on Low heat
Ginger Garlic paste – half tsp
Fry for a Min on Low Heat
Fried Onions – Handful
Fry for 2-3 Mins on Low Heat
Salt – 1 tsp
Red Chilli powder – 1 tsp
Fry for 2-3 Mins on Low Heat
Coriander powder – ¼ tsp
Fry for a Min on Low Heat
Nalli Gosht Broth
Now Mix once & Leave for 3 Mins on High Heat

Ground Masala for Nalli Gosht pieces Fry part:
👇Cloves – 4
Cinnamon – 1 inch
Cardamom – 12
Grind into fine powder

Add & Cook for 5 Mins on Medium Heat
Chopped Mint & Coriander leaves & Stove off

Kheema Fry Preparation:
👇
Pure Buffalo Ghee – 2 tbsp
Place Mutton Kheema in the pan slowly
Fry for 5 Mins on Medium Heat
Salt - 1 tsp (According to taste)
Water Appears
Turmeric powder – ¼ tsp
Red Chilli powder – 2 tsp
Fry for a Min on Medium Heat
Ginger Garlic paste = 1 tsp
Fry for 2-3 Mins on Medium Heat
Add Fried Onions – Handful
Mix once & Shift to Low Heat
Close Lid & Leave for 2-3 Mins on Low Heat
Add Tomato Puree – 1 (Medium size – 80gms)
Mix once & Switch to Low Heat
Close lid & leave for 5-6 Mins on Low Heat
Leftover Saffron Water
Cook for a Min on Low Heat
Coriander & Mint leaves
2 Mins more on Low Heat
Take Nalli Ghosht pieces aside in a bowl
Now Add this Kheema Fry to China Wok & Keep on High Flame
Cook for 2-3 Mins on Medium Flame
Switch to Low Flame
Close lid & Leave for 3 Mins on Low Flame
Cook for 2-3 Mins on Low Flame
Add Nalli Gosht pieces into the Gravy
Stove off

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