Special Mutton Biriyani
4-6servings
- 1 kg ( 2lb) mutton
- ¾ cup ghee
- 1 cup sliced onion
- 6 medium-sized potatoes
- 1 tablespoon ginger paste
- 1 teaspoon garlic paste
- 2 sticks 2.5cm piece cinnamon
- 4 cardamoms
- 2 cloves
- ½ nutmeg
- ½ teaspoon mace
- ½ tablespoon cumin seeds
- 3 dry red chilies
- 1 cup yogurt
- 425g (1 lb) basmati rice
- 2 tablespoons lemon juice
- 2 teaspoon saffron
- 1 tablespoon keora water a pinch of yellow colour
- Salt to taste
Grind together the
spices from cinnamon to dry red chili.
Make big pieces of the
meat.
Fry the onion golden
brown in ¼ cup of ghee, strain and remove from the pan. Peel and pare the
potatoes. Rub on the yellow colour and fry in the oil remaining in the pan.
Take the meat in a
saucepan with a fitted lid. Mix in the ground spices, onion, lemon juice and
yogurt. Arrange the potatoes on meat.
Set the oven at 180
degree(C) and 350 degree (F)
Rinse rice,cook in
boiling water for 1-2 minutes. Strain and save the gruel. Spread rice over the
meat.
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| (special mutton biriyani) |
Add ghee and 1
tablespoon salt to 2 cups of the gruel and pour over the rice. Sprinkle with
the saffron soaked in the keora water.
Make soft dough of the
wheat flour with ½ cup of water. Seal the lid of the pan with the dough.
Keep the pan in
moderately hot oven for 3 hour or cook over medium low heat for about 1 hour.
Finally: Serve with hot fresh vegetable-salad and
borhani.
