Recipe: Mutton Biryani 2 [edit]

Other Names: Lamb Biryani, Hyderabadi Biryani

Photo: Flickr user avlxyz

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Edited by: mrsound, Barnaby Dorfman, Anagha Ukarde, Anili, Kailash Thakur, Alisa Escanlar

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[edit] Ingredients

2	pounds mutton cut in large chunks
½	cup of sour yoghurt(leave out at room temperature in a sieve for 6 to 8 hours to drain water)
1	juice of key lime
	salt to taste
12	green chillies (thai) slit lengthwise
½	cup mint leaves chopped
½	cup cilantro chopped
2	medium onions sliced and browned
1	teaspoon garam masala
1	teaspoon ginger-garlic paste
	a pinch of saffron
1	teaspoon rock salt
2	cups basmati rice
1	cup of milk
1	teaspoon black cumin (shahjeera)
2	cups all purpose flour
1	cup clarified butter

[edit] Preparation

Step 1	Add juice of 1 key lime to meat, mix well and let sit for 10 minutes.
Step 2	Add all ingredients for the marinade, viz: yoghurt, salt, green chillies, mint, cilantro, browned onions, garam masala, and ginger-garlic paste.
Step 3	Cover and marinate overnight in the refrigerator.
Step 4	A couple of hours before you start cooking, take the meat out of the refrigerator to bring it to room temperature.
Step 5	Wash and soak 2 cups of rice in cold water for 30 minutes.
Step 6	Grind dry saffron to a powder. Add 3 tbsp warm milk and mix well in a small bowl.
Step 7	Bring a pot of water to the boil with rock salt and black cumin (shahjeera).
Step 8	While the water boils, knead the all purpose flour to a pliable dough. You'll need this to seal the pot later.
Step 9	Coat the cast iron pot with clarified butter or butter.
Step 10	Add 4 tbsp of oil to the meat.
Step 11	Place the meat in the pot. Spread the meat out so that it covers the bottom of the pot.
Step 12	When the water starts boiling, drain the rice and add to boiling water.
Step 13	Wait for the water to come to the boil again and boil for another 4 minutes and then drain the rice.
Step 14	Add the rice on top of the meat and spread it evenly. Sprinkle browned onions on top of the rice.
Step 15	Pour the saffron milk on top of the rice in a swirl, add dabs of clarified butter, and the rest of the milk to the rice.
Step 16	Cover with a tight-fitting lid and seal the lid with the dough.
Step 17	Turn the stove on after you've sealed the lid and cook on high till steam escapes through the dough. Let steam escape with a hiss for 30 seconds.
Step 18	Lower the heat to medium for 5 minutes.
Step 19	Lower heat to low for 30 minutes. After 20 minutes, heat the oven to 350 degrees.
Step 20	After 30 minutes, move the pot to the oven and cook for 10 minutes. After 10 minutes, turn off the oven and let the pot stay in the oven till serving time.
Step 21	To open the lid, you will need to chip off the dough with a knife.