Indian Mutton Biryani
Mutton, basmati rice and potatoes deep-fried until golden and spiced with ginger and cinnamon for a South Asian biryani. It comes to the table with plain chilled yogurt or raita and pappadams.
3 hr 30 min · Serves 7 · Takes some skill
Ingredients
Method
Start cooking mode- Prep 90 min · Cook 120 min · 210 min total
- hard
- 1
First of all, cut potatoes into quarters. Apply salt to them. Deep fry. Pour oil/ghee in a skillet.
- 2
Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
- 3
Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms. Add ginger-garlic pastes.
- 4
Fry for 3 minutes. Add in the washed mutton pieces. Saute until the mutton gives out its own juices.
- 5
Add the slit green chillies. Add turmeric, chilli and cumin powders. Mix well. Saute for 5 minutes, stirring continuously.
- 6
Mix in fresh yogurt. Simmer until the mutton is cooked. Add salt. Continue to cook until the oil separates from the meat.
- 7
Add finely chopped corriander and mint leaves. In a separate pot, parboil rice until the grains are half cooked.
- 8
Strain the rice. Spread out the mutton mixture in a heavy bottom pan. Sprinkle the rice on top.
- 9
Add fried potatoes. Sprinkle saffron milk over this. Sprinkle crisp fried onions on top. Cover the platter with a tight fitting lid.
- 10
Cook on low flame for 20 minutes. Serve with plain chilled yogurt or raita and pappadams.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
