Mutton breyani

True Love
6 servings
Rate this recipe
Mutton

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (21)

2.00 kg mutton — on the bone
125.00 ml oil
3.00 onions — large, chopped
15.00 ml fresh ginger — crushed
1.00 tomatoes — large, diced
6.00 potatoes — cubed
5.00 ml salt
625.00 ml rice — basmati
375.00 ml lentils — brown
2.00 eggs — hard-boiled
125.00 ml butter — melted
3.00 ml saffron
MARINADE
3.00 cinnamon — stick
5.00 cardamom — pods
2.00 ml turmeric
5.00 ml masala — red
30.00 ml masala — breyani
5.00 cloves — whole
5.00 black peppercorns
250.00 ml Buttermilk — or sour milk
2.00 eggs — hard-boiled, halved
Tap for ingredients
Tap for ingredients

Method:

Cut mutton into cubes.
Prepare marinade by mixing all ingredients together.
Add meat and marinate for two hours.
Heat half the oil and saut&eacute 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 &degC.
Garnish with saffron, coriander and hard-boiled eggs.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.