Kashmiri Rogan Josh

---

Ingredients

marination of kathal
salt	to taste
turmeric	1/2 tsp
red chilly powder	1/2 tsp
coriander powder	1/2 tsp
ginger garlic paste	1 tbsp
besan	1/2 tbsp
kathal cut into cubes	1 cup
barista
finely sliced onion	50 gm
oil for deep-frying
basmati rice	1 cup
potli masala
cinnamon	1 no.
Bayleaf	2 no
peppercorn	6 no
mace	1 blade
cloves	4 no.
black cardamom	1 no.

 

Method
 

 

• First, take some oil and apply it to your palm and the knife used to cut the kathal so that the sticky gum that it secrets don’t stick to your palm. Chop some kathal and some potatoes into medium size pieces and immediately add it to water and keep it aside.
• Then marinate the kathal with some turmeric powder, some red chili powder, andsome garam masala powder and let it set for few minutes.
• Now take a muslin cloth and add some cloves, mace, black and green cardamom, cinnamon sticks and make a potli and add it in boiling water and then add some bay leaves, mint leaves,and some ghee and let it boil nicely.
• Take the marinated kathal and add some besan to it and rub it all over the kathal to give crisp to the kathal after frying.
• Now deep fry The kathal and let it fry till golden brown and then remove it and keep it aside.
• Then take some old and long grain basmati rice and soak it for two hours in water and then drain it and then add the rice to a cooking pot and let it cook till 50 percent and strain it and then spread in a tray allow it to cool.
• Now heat a thick bottom pan add desi ghee and some bayleaf and peppercorn, some sliced onion, and then add some add ginger garlic paste and cook till golden brownand cook well.
• Then add some turmeric powder, coriander powder, red chili powder and then add the rice stock so that the masalas don’t burn then add whisked yogurt and cook briefly.
• Then for flavoring add some green chilies, some mint leaves, and some salt and as the masalas leave some oil, it indicates that the masalas are ready.
• Then add the fried masalas and then let it cook for some time.
• Now to make a jhol, a liquid which keeps the biryani moist, take a pan and add some milk, some cream, some saffron, and just a pinch of mace powder and cinnamon powder and then add some garam masala and finally add some kewara water and mix all of it well and keep it aside.
• Now in the kathal gravy add some fried onions, some mint leaves, and chopped coriander leaves, and then add the boiled rice along on top of the kathal gravy layer. And finally top it with some more fried onions, some mint leaves, and chopped coriander leaves and close the lid and cook it on low flame for about 12 to15 mins.
• Then once remove the lid and loosen up the rice a bit and your Kathal Ki Biryani is ready.
• Serve it in a bowl and garnish it with some fried onions, some mint leaves, and chopped coriander leave.

  ---