Mutton breyani

Recipe from: 1/1/2003 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • 2
    kg
    mutton on the bone
  • 125
    ml
    oil
  • 3
    large onions, sliced
  • 15
    ml
    crushed ginger
  • 1
    large tomato, diced
  • 6
    medium potatoes, cbed
  • 5
    ml
    salt
  • 625
    ml
    basmati rice
  • 375
    ml
    brown lentils
  • 2
    hard-boiled eggs
  • 125
    ml
    butter, melted
  • 3
    ml
    saffron
  • Marinade
  • 3
    sticks cinnamon
  • 5
    cardamom pods
  • 2
    ml
    turmeric
  • 5
    ml
    red masala
  • 30
    ml
    breyani masala
  • 5
    whole cloves
  • 5
    peppercorns
  • 250
    ml
    buttermilk or sour milk
  • 2
    hard-boiled eggs, halved (for garnish)
 

Method

 
Cut mutton into cubes.
Prepare marinade by mixing all ingredients together.
Add meat and marinate for two hours.
Heat half the oil and sauté onions, ginger and garlic until brown.
Add tomatoes and cook for one minute.
Add marinated meat to onion and tomato mixture and cook for 30 minutes.
Parboil rice, strain and rinse.
Place lentils in hot water and cook until soft.
Season potatoes with salt and fry in remaining oil until golden.
Slice the boiled eggs in half.
Spoon rice into a large baking dish, followed by layers of potatoes, meat, eggs and lentils.
Repeat the layers, ending with a layer of rice mixed with butter and saffron.
Cover with greaseproof paper and bake for one hour at 160 °C.
Garnish with saffron, coriander and hard-boiled eggs.
 

Read more on: bake  |  sauté
 

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