Gosht Zaffran Biryani – Biryani cooked with succulent goat tenderloin (and/or hindshank) and a deliciously fragrant Basmati rice. Flavored with saffron and a dash of screwpine essence.    

This recipe uses mutton and rice in the ratio 2:1. Go for it if you love the meat but are wary of rice. The mutton should not be too lean, but should be laced with a thin layer of smooth, shiny fat.

Beware, expressions such as, 'light biryani', 'low-fat biryani' etc. are most certainly oxymorons! While cooking biryani, one MUST use spices and other condiments generously. So if you are dieting, keep this for your 'cheat' day.

Broadly speaking, the biryani can either be 'katcha' (using uncooked rice) or 'pakka' (using cooked rice). The Gosht Zaffran Biryani is a 'katcha-pakka' biryani cooked with parboiled rice (about 80% cooked).

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