Kutch ka Gosht Biryani

Kutch Biriyani

Recipe Spotlight

I stayed in Kutch, for about 6 months for implementing a project. There I learnt this smoke flavored Kutch Gosht Biriyani from a biryani restaurant (they used colour powder, lets avoid it). The Great Rann of Kutch is a seasonal salt marsh located in the Thar Desert in the Kutch District of Gujarat, it is the largest district of India.

Servings: 4 Persons


Coal – 2-3 big pieces

Basmathi Rice – 3 cups

Mutton – 1kg

Cardamon – 3nos

Coriander leaves – chopped – ½ cup

Onion – 4nos, finely chopped

Oil to deep fry onions

Ghee – 5tsp

Saffron – 2pinches

Milk – 5tsp

Salt – to taste

 For marination:

Curd – 1cup

Red chilli powder – 2 tsp

Turmeric Powder – ½tsp

Jeera Powder – 1tsp

Garam Masala Powder – 3 tsp (or any chicken/mutton masala powder)

Green Cardamon – 4nos

Maze – 1no

Cloves – 4nos

Cinnamon – 4nos

Black Jeera – 1tsp

Mint leaves – chopped – 1cup

Ginger Garlic Paste – 5tsp

Lemon Juice – 2tsp

Salt – to tatse

Oil – ½cup


Heat oil, deep fry onions, till golden brown & crisp, keep aside.

Mix Milk & Saffron, keep aside.

Mix all the marination ingredients, with mutton, keep aside for 2 hours.

Soak basmathi rice for a hour, keep aside.

Mutton Gravy Preparation:

Heat a thick bottomed pan, add ghee, add the marinated mutton;

Suggest to pressure cook for 20 minutes; or till mutton cooks to 80%

Keep aside.

Half Cooked Rice Preparation:

Heat 10 glasses of water, add 1tsp of salt, 3tsp oil, 3 cardomons & 1tsp jeera.

When boils, add the soaked rice; wait till rice is half cooked.

Strain the excess water.

Biryani Preparation:

Heat a thick bottomed pan or use a big pressure cooker, reduce flame to low.

In another burner, Burn coal in fire, till the flame is redish orange enough;

Pour  half of the prepared mutton gravy in the vessel; spread evenly.

Add 1/2 portion of the half cooked rice to the vessel; spread evenly.

Sprinkle coriander leaves & 1/2 portion of the fried onions; Spread evenly.

Pour 1/2 of the saffron milk here and there;

Again add the remaining mutton gravy; spread evenly.

Repeat pouring the remaining portion of rice, spread evenly.

Sprinkle coriander leaves & remaining fried onions; Spread evenly.

Pour 1/2 of the saffron milk here and there;

Place the burning coal in the centre of the vessel, as seen in the Photo above. Sprinkle fried onions on the coal. It starts to smoke;

Close the lid, move the pressure cooker every 5 minutes, so that the flame spreads evenly, on all sides of the bottom.

Cook for 30 minutes; When ready, throw away the coal & its ashes, carefully.


Dole out yummy Kutch ka Gosht  Biryani with raitha.

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