MUTTON BIRYANI | LAMB BIRYANI
Hyderabadi mutton biryani is a classic dish made by layering rice over slow cooked mutton gravy.
Provided by Swasthi
Categories Main
Time 1h25m
Number Of Ingredients 30
Steps:
- Marinate mutton with red chili powder, biryani masala, yogurt, ginger garlic, turmeric, lemon juice, oil and salt.
- Refrigerate for at least 4 hours. Overnight is best.
- If you are using raw papaya paste, you can just set aside for 1 hour & begin to prepare.
- Wash rice and soak for 30 to 40 minutes.
- Drain it completely to a colander and set aside.
- Heat a heavy bottom pan or a pressure cooker with oil. Add the whole spices.
- Skip this section if using store bought fried onions.
- Add onions, green chilies and fry till they turn brown almost about to caramelize.
- Keep stirring to prevent burning. This is crucial to get a good aroma and taste.
- There must be enough oil for the onions to fry. Set aside half of the fried onions for garnish.
- Reduce the flame to low. Add the marinated meat.
- Add half of the coriander and mint leaves saute for 3 to 4 mins.
- Cook covered on a low flame till the mutton turns soft and tender. Or cook for 2 to 3 whistles in a pressure cooker. Turn off the stove.
- If cooking in the pan without pressure cooker, stir occasionally to prevent burning. Remember the flame has to be very low otherwise mutton may turn hard.
- While the meat is cooking, Bring water to a boil in a large pot. Add the whole spices and salt. Make sure the water is slightly salty.
- When the water comes to a boil, add the drained rice.
- Cook until 90% done or aldente. When you bite the grain , it must be cooked completely but you must be able to feel the bite into it. Drain it off to a colander.
- Soak saffron in little milk and set aside.
- When the pressure goes off, open the lid. You will be left with a thick gravy. Mutton must be cooked completely now. Check it , if still undone. Cook until it is soft and tender.
- Add the rest of the half cup curd to the cooked mutton.
- Next add few chopped coriander and mint leaves.
- Few fried onions. Mix everything well.
- You can check the salt and spice at this stage and adjust.
- Layer the rice evenly over the cooked lamb meat.
- Sprinkle some chopped coriander, mint leaves, fried onions and tbsp of ghee.
- Lastly pour the saffron milk.
- Cover the rim of the biryani pot with a moist thick clean cloth or foil.
- Place a heavy lid over it. If you do not have a heavy lid. Just place a bowl filled with water over the lid. You can also seal it with atta.
- Heat a old tawa until very hot. Place this biryani pot over the hot tawa and cook on a low flame for 15 mins.
- Allow to rest for at least 15 mins.
- Serve mutton biryani with raita.
Nutrition Facts : Calories 927 kcal, Carbohydrate 89 g, Protein 33 g, Fat 48 g, SaturatedFat 14 g, Cholesterol 95 mg, Sodium 513 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
INDIAN MUTTON BIRYANI
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;)
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 3h30m
Yield 7 serving(s)
Number Of Ingredients 23
Steps:
- 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.
- ENJOY!
LAMB BIRYANI
Make this classic Indian dish for deliciously moist lamb with paneer, rice and spinach, all spiced to perfection. Great for casual entertaining
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h
Number Of Ingredients 16
Steps:
- Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours.
- Heat the oil in a casserole. Fry the lamb for 5-10 mins until starting to brown. Add the onion, cumin seeds and nigella seeds, and cook for 5 mins until starting to soften. Stir in the curry paste, then cook for 1 min more. Scatter in the rice and curry leaves, then pour over the stock and bring to the boil. Meanwhile, heat oven to 180C/160C fan/gas 4.
- Stir in the paneer, spinach and some seasoning. Cover the dish with a tight lid of foil, then put the lid on to ensure it's well sealed. Cook in the oven for 20 mins, then leave to stand, covered, for 10 mins. Bring the dish to the table, remove the lid and foil, scatter with the coriander and chillies and serve with yogurt on the side.
Nutrition Facts : Calories 394 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
LAMB BIRYANI
This is from one of my Food and Wine cookbooks. Remove the whole spices before serving. They recommend serving a zinfandel from Napa or Sonoma with this dish
Provided by dicentra
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
- In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
- Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
- Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
- Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
- Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.
Nutrition Facts : Calories 772.2, Fat 41.6, SaturatedFat 18.3, Cholesterol 108.5, Sodium 1242.7, Carbohydrate 72, Fiber 3.8, Sugar 10.9, Protein 28.4
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