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!
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