Description
Mutton biryani is a classic dish made by layering rice over slow-cooked mutton gravy.
Ingredients
Units
Scale
- 3 cups rice
- 1/4 tsp turmeric
- 4 potatoes, cleaned and cut and fried
- 1/2 cup biryani dhall (dal), washed and steamed with salt until soft
- 2 kg mutton
- 2 tomatoes, grated
- 2 tsp ginger and garlic paste
- 5 tsp breyani masala or your usual masala
- 1 tsp turmeric
- 1 tsp garam masala
- Curry leaves
- Mint
- Thyme
- Salt
- 1/2 cup plain yogurt or maas
- 5 cloves
- 5 elachi /cardamom
- Bay leaves
- 2 cinnamon sticks
- 3-star aniseed
- 1 tsp soomph seeds (fennel)
- 3 sliced onions in ghee
Instructions
- Soaked the rice for an hour, then wash and steam with a 1/4 tsp turmeric and salt for 10 minutes
- Marinate mutton with all of the tomatoes, ginger and garlic paste, biryani masala, turmeric, garam masala, curry leaves, mint, thyme, salt, and yogurt for 1-2 hours
- Roast together cloves, elachi /cardamom, Bay leaves, cinnamon sticks, 3-star aniseed, soomph seeds (fennel), and onions in ghee.
- Add roasted spices
- Add the meat
- Cook for 45 minutes
The layering
- Before you start, make sure there's not too much liquid in the curry
- Take half the rice and half the Biryani dhal
- Mix into the curry
- Then mix the rest of the Biryani dhal with rice
- Place this on top of the meat
- Place the potatoes on top
- Place a few blobs of butter over
- Place a few sprigs of mint
- Cook in the oven at 180 degrees for 1 hour, covered in foil
- If there's still liquid after that, keep it for 15 more minutes
- Enjoy
Notes
Prepared, tried, and tested by Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs
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Nutrition
- Serving Size: 1
- Calories: 1955
- Sugar: 10
- Sodium: 802
- Fat: 112
- Saturated Fat: 47
- Unsaturated Fat: 55
- Trans Fat: 0
- Carbohydrates: 94
- Fiber: 9
- Protein: 137
- Cholesterol: 501
