Lamb/mutton Biryani
This is a very popular Indian rice and meat dish - a complete meal by itself. While cooking the biryani, the aromas of this dish can reach a couple of houses away!
MAKE IT SHINE! ADD YOUR PHOTO
2
People talking
INGREDIENTS
Nutrition- 1
- 2
- 2
- 2small green cardamoms
- 1
- 2teaspoons shah zeera
- 2teaspoons coriander powder
- 2teaspoons chili powder
- 1⁄4
- 2teaspoons garam masala powder
- 2tablespoons yogurt
- 1lb cooked rice
- 1⁄2
- 1tablespoon warm milk
- 1⁄2cup mint leaf
- 1⁄2cup coriander leaves
- 4
- 3cups water
Advertisement
DIRECTIONS
- Heat ghee.
- Add all the whole spices.
- Give it a few twirls and add the ground spices.
- Almost immediately add the yogurt.
- Fry for a minute.
- To this masala mixture, add all the meat.
- Toss around to coat well.
- Cook meat till it is well browned and the yogurt is absorbed by the meat.
- Sprinkle in salt to taste.
- Add water-- immerse the meat completely in it.
- Use more or less, as required.
- Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
- Keep aside.
- Divide the rice in two portions.
- Mix saffron with one portion and add half the meat to it.
- Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
- Add mint and coriander leaves.
- Cover with white rice and remaining meat.
- Shut the pot tightly.
- Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
- Invert on to a large dish and serve with plain yogurt or raita.
Advertisement