Mutton Biryani


450 grams tender lamb meat, cubed
225 grams yogurt
teaspoon salt
1 inch ginger sliced
4 -6 cloves
1 green chili chopped
teaspoon mace and nutmeg
1 -2 dry red chilies
teaspoon cumin seeds
teaspoon turmeric powder
450 grams basmati rice
10 cloves
2 bay leaves
2 teaspoons black pepper
juice of 2 lemons
teaspoon saffron soaked in ½ cup of warm milk
1 cup chopped coriander leaves
225 grams ghee or oil
few drops of rose essence( opt.)


Preparation of the meat: Except for the meat, mix all the above ingredients and half of the yogurt and grind in a mixer until it becomes a fine paste. Place meat in a mixing bowl and pour over the spice mixture and remaining yogurt, mix and leave overnight in a fridge.
For the rice:Wash the rice well and soak in a little water for 30 minutes.Drain the rice. Bring a large saucepan of water to boil, add 2/3 tsp of salt and put the rice. Add cinnamon, cloves,bay leaves,peppers,cardamoms and black cumin seeds. Cook for 5 minutes or until rice grains are half cooked. Drain well. In a large saucepan place meat and marinade. Even it out, sprinkle over half lemon juice, coriander leaves, mint leaves, mixed nuts and finely drained rice. Level the surface and sprinkle on top remaining coriander leaves, lemon juice, mint leaves and saffron milk. Make a few holes for the steam to escape, with the handle of a wooden





1.0 servings


Friday, February 12, 2010 - 10:29pm



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