Name: Mutton breyani
Yield: 6 servings
Cuisine: Bake
Ingredients: 750.00 g mutton; 3.00 cinnamon stick; 5.00 cardamom pods, crushed; 2.00 green chilli chopped; 2.00 ml turmeric; 5.00 ml masala red; 45.00 ml breyani spice mix; 5.00 cloves whole; 5.00 black peppercorns; 1.00 tomatoes large, diced; 250.00 ml Buttermilk; 125.00 ml oil; 2.00 onions large, chopped; 2.00 potatoes wedges; 15.00 ml fresh ginger crushed; 15.00 ml garlic cloves, crushed; 5.00 ml salt; 375.00 ml basmati rice uncooked; 125.00 ml lentils uncooked; 4.00 eggs hard-boiled, halved; 65.00 ml butter melted; 2.00 ml saffron; 2.00 eggs hard-boiled, wedges

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Ingredients (23)

750.00 g

mutton

MARINADE

3.00	cinnamon — stick
5.00	cardamom — pods, crushed
2.00	green chilli — chopped
2.00 ml	turmeric
5.00 ml	masala — red
45.00 ml	breyani spice mix
5.00	cloves — whole
5.00	black peppercorns
1.00	tomatoes — large, diced
250.00 ml	Buttermilk

STEW

125.00 ml	oil
2.00	onions — large, chopped
2.00	potatoes — wedges
15.00 ml	fresh ginger — crushed
15.00 ml	garlic — cloves, crushed
5.00 ml	salt
375.00 ml	basmati rice — uncooked
125.00 ml	lentils — uncooked
4.00	eggs — hard-boiled, halved
65.00 ml	butter — melted
2.00 ml	saffron
2.00	eggs — hard-boiled, wedges

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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. Saut&eacute 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 &degC.
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).