Prep 1 hr 30 mins
Cook 2 hrs
This recipe is from last week's Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;)
- 500 g mutton, pieces
- 600 g basmati rice, washed, drained and soaked for one hour before cooking
- 200 g potatoes
- 300 g onions, thinly sliced and fried crisp
- 200 g tomatoes, peeled and chopped
- 22.18 ml garlic paste
- 22.18 ml ginger paste
- 118.29 ml fresh yogurt
- 59.14 ml oil or 59.14 ml ghee
- 3-4 piece cinnamon
- 3-4 cloves
- 8-10 black peppercorns
- 2 green cardamoms
- 2 bay leaves
- 2 green chilies, slit
- 14.79 ml cumin powder
- 14.79 ml red chili powder
- 1.23 ml turmeric powder
- 3-5 saffron strands, dissolved in a little
- warm milk
- 3-5 leaf of fresh mint
- 3-5 leaf fresh coriander
- First of all, cut potatoes into quarters.
- Apply salt to them.
- Deep fry.
- Pour oil/ghee in a skillet.
- Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
- Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
- Add ginger-garlic pastes.
- Fry for 3 minutes.
- Add in the washed mutton pieces.
- Saute until the mutton gives out its own juices.
- Add the slit green chillies.
- Add turmeric, chilli and cumin powders.
- Mix well.
- Saute for 5 minutes, stirring continuously.
- Mix in fresh yogurt.
- Simmer until the mutton is cooked.
- Add salt.
- Continue to cook until the oil separates from the meat.
- Add finely chopped corriander and mint leaves.
- In a separate pot, parboil rice until the grains are half cooked.
- Strain the rice.
- Spread out the mutton mixture in a heavy bottom pan.
- Sprinkle the rice on top.
- Add fried potatoes.
- Sprinkle saffron milk over this.
- Sprinkle crisp fried onions on top.
- Cover the platter with a tight fitting lid.
- Cook on low flame for 20 minutes.
- Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
Yum recipe.. Yummy food. All of us enjoyed the meal. There was few alteration that I had done. I had added / saute three onions before adding spices besides frying crisp onion. So in total i used 6 onions. also one can add tomatoes after adding spices as there was no mention of adding tomatoes on the recipe. Could have been missed out. Final output.. Delicious
Oh wow!!! I have been searching for my original recipe from south africa when making this dish for my girlfriend every Friday!!! Thank you so much, - as I recall, layering is a key object in the dish and I used to add par cooked lentils just before layering the rice! I also used to put a few hard boiled eggs into the layers as well. A schleep to prepare, but, so very worth all the trouble. I am making this for the weekend.. thank you again !
Oh, I wish I could give this more stars!! My friend and I made this tonight for dinner. What a beautiful thing this was. We were both in the mood for chicken, so we used that in place of mutton. We used carrots instead of potato (I did not deep fry them)and after the yoguart we added a tablespoon of tomato paste. The smells were out of this world wonderful!! To serve we garnished with garam masala and fresh cilantro. We also took your advice and had cucumber raita, and I am so glad we did!! We had a lot of fun in the kitchen and will be making this many more times. Thank you once again Chari, for another great recipe.