Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
1 kg mutton/Lamb clean, wash and drain excess water Seasonings salt adjust accordingly 1 cup plain natural yogurt2 teaspoon crushed ginger garlic and red freshly ground chilli relish Juice from 1 lemon ½ cup oil3 cinnamon sticks washed and dry 2 tablespoon red chilli powder½ teaspoon crushed dry chilli flakes 1 teaspoon tumeric powder 3 teaspoon coriander powder 2 teaspoon cumin powder 1 large or 2 medium bay leaves optional¼ cup butter ghee (Clarified butter) ½ teaspoon elache powder 2 teaspoon garum masalaFew cloves and peppercorn freshly roasted and crushed ½ teaspoon shah jeera powderSaffron strandsFew fresh green chillies 3 onions chopped and fried golden brown 1 teaspoons whole cumin seeds2 large ripe tomotoes grated1 tablespoon tomatoe paste 1 bunch fresh dhania (coriander) ½ bunch fresh mint3 cups rice par boil, add 1 cinnamon stick few elachee1 cup lentil parboil2 large potatoes chopped, add food colour fry, drain oil set aside 4 large eggs boil
In a bowl add the prepared mutton /lamb, wet paste, freshly roasted and ground whole masalas, spices, natural yogurt, grated tomotoes and paste Seasonings. Place the saffron strands in hot water, it will fuse and water turns orange/ yellowish, reserve some for topping on rice, add this to the marinate Add all fresh chopped greens and the chillies. Give it a light toss cover and chill in the refrigerator.
In the meantime, heat oil in the pot, sprinkle a handful of rice and lentils, next add the marinated mutton mixture, placing the thickest part of the mutton towards the center of the pot. Place the fried potatoes between the mutton pieces. Add the balance of the lentil. A handful fried onions. Drizzle half butter ghee (Clarified butter).
Place parboiled rice over the marinate, add ¾ cup water to steam on stove top. Place the boiled eggs carefully, try not to ruffle, as the boiled eggs will start to come apart. Sprinkle with fried onions and drizzle the balance of the butter ghee (Clarified butter).Finish off with the saffron strands placing it at random on the rice. I cover with a large sheet of foil. Put the lid on and let it steam for 10-12 minutes on high. Finish the Biryani cooking in the oven at 180 degree 45-50 minutes tops
If cooking lamb pieces they much tender cooking time decreased, if well marinated overnight.
Serve these with raita, achar, salad and parpar...
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INFO & TIPS
Marinatedl biryani overnight fir excellent results..
Served at special occasions Eid al fitr, weddings, eat and treat, family gatherings, loved by most... Delicious...
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