Mutton biryani



 
 

Ingredients

 
  • 1
    kg
    mutton
  • 750
    ml
    rice (basmati or white)
  • 250
    ml
    brown lentils
  • 4
    potatoes
  • 2
    onions
  • 2
    tbsp
    heaped, garlic and ginger masalla
  • 2-3
    tbsp
    heaped, biryani masalla/mixed masalla
  • 1
    tbsp
    garam masalla
  • 3
    pieces of cinnamon sticks
  • 4
    cardomom pods
  • 4
    cloves
  • 2
    star aniseed, broken into pieces
  • 1-2
    bunches
    curry leaves
  • 3
    bay leaves
  • 2
    tsp
    coarsely ground coriander seeds
  • 2
    cloves
    garlic, sliced
  • 3
    dried red chillies, optional
  • 1
    l
    plain yoghurt/sour milk/butter milk
  • 2
    bunches
    coriander
  • 1-2
    green chillies
  • 2
    tsp
    Jeera
  • 1
    tsp
    Tumeric Powder
  • Oil
  • Water
  • Saffron
  • 3
    bunches
    Mint
  • A few slices of cucumber, optional
Servings: Change Serving
 
 

Method

 
Marinade * Mix a 1/3 of the plain yoghurt/ buttermilk /sourmilk with the garlic and ginger masalla, biryani/mixed masalla, garam masalla, cinnamon sticks, cardomom pods, cloves, curry and bay leaves and coriander with salt to taste in a large dish. * Add the meat to the marinade in the dish and mix thoroughly. * Leave the meat covered in the fridge for about 2 hours or overnight. * Paritally boil the rice with some salt(do not steam) until it is semi soft and strain and set aside * Slice the potatoes in halves. Mix them with Jeera, Tumeric Powder and Salt and fry them in until they are golden brown but not too soft. Once done, remove from oil and set aside. Do not discard the oil. * Par boil the Brown lentils with some salt. Once done, strain and set aside. * Slice the onions into thin slices and fry in some oil until golden brown. Once done, remove from the oil but do not discard the oil. * In a roasting dish with a matching lid, set all the fried potatoes on the bottom of the dish. * Add the marinaded meat with the marinade on top of the potatoes and then add half of the fried onions with a handful or two of the rice. * Sprinkle some of the lentils on top of the rice and then add a bit of rice and lentils again. Do this until the lentils are all used up but make sure that there is still a bit of rice left over. * Add the rest of the rice on top of the dish. * Mix the oil used for frying the potatoes and the onions in a cup and top up the cup to fill a 1/3 of the cup. Pour the oil over the rice and then pour a cup of water over the rice. * Sprinkle the saffron over the rice and add a few sprigs of mint and cover the dish. * Place the dish in the oven at 180 degrees for the 1st half hour and then at 150 for 1-1 1/2 hours to steam. * Note, do not stir the dish. Instead to check, use a fork and poke from the sides in to the potatoes to see if they are soft. Only do this after the first hour has passed. Sauce * Add the leftover yoghurt/milk into a juicer or liquidiser or blender * Add some salt to taste with the coriander, green chillies, mint and the cucumber. * Blend all the above ingredients together and taste. Add more herbs or chillies or salt if needed. When the biryani is done, serve with the above sauce to complement the dish.
 

 

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