Mutton breyani

Recipe from: 3/1/2005 12:00:00 AM

Ingredients 25
Servings 6
Time

Ingredients

  • 750
    g
    mutton
  • MARINADE
  • 3
    sticks cinnamon
  • 5
    cardamom pods, crushed
  • 2
    green chillies, chopped
  • 2
    ml
    turmeric
  • 5
    ml
    red masala
  • 45
    ml
    breyani spice mix
  • 5
    whole cloves
  • 5
    peppercorns
  • 1
    large tomato, diced
  • 250
    ml
    buttemilk
  • STEW
  • 125
    ml
    oil
  • 2
    large onions, sliced
  • 2
    medium potatoes, cut into wedges
  • 15
    ml
    crushed ginger
  • 15
    ml
    crushed garlic
  • 5
    ml
    salt
  • 375
    ml
    basmati rice, uncooked
  • 125
    ml
    brown lentils, uncooked
  • 4
    hard-boiled eggs, halved
  • 65
    ml
    butter, melted
  • 2
    ml
    saffron
  • 2
    hard-boiled eggs, cut into wedges and fresh coriander to garnish
 

Method

 
Wash mutton, cut into cubes and place in a large bowl.
Prepare the marinade by mixing all the ingredients together. Spoon over mutton, mix and marinate for two hours.
For the stew, heat oil in a large saucepan and add onions, potatoes, ginger, garlic and salt. Sauté until potatoes are lightly browned.
Add the marinated meat and cook, covered, for 30 minutes.
Cook basmati rice according to directions on packet, the drain and rinse.
Place the lentils in hot water and cook until soft (20 to 25 minutes). Mix rice and lentils together.
Spoon half the rice-lentil mixture into a large, ovenproof casserole dish, followed by a layer of mutton stew. Top this with boiled eggs and finish with the remaining rice and lentils.
Drizzle with butter and saffron. Cover with greaseproof paper and lid of casserole dish and bake for one hour at 160 °C.
Garnish with coriander leaves and egg wedges. Serve with tomato and onion salad (make it by mixing chopped tomatoes and onions with salt, pepper, a little sugar and oil and vinegar to taste).
 

Read more on: bake  |  sauté
 

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