Lamb/mutton Biryani
Pan-cooked mutton, shah zeera and yogurt, warmed with cardamom and cinnamon, a South Asian biryani. Serve with plain yogurt or raita.
1 hr 10 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
Heat ghee. Add all the whole spices. Give it a few twirls and add the ground spices. Almost immediately add the yogurt.
- 2
Fry for a minute. To this masala mixture, add all the meat. Toss around to coat well. Cook meat till it is well browned and the yogurt is absorbed by the meat.
- 3
Sprinkle in salt to taste. Add water-- immerse the meat completely in it. Use more or less, as required.
- 4
Cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
- 5
Keep aside. Divide the rice in two portions. Mix saffron with one portion and add half the meat to it.
- 6
Layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
- 7
Add mint and coriander leaves. Cover with white rice and remaining meat. Shut the pot tightly.
- 8
Cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
- 9
Invert on to a large dish and serve with plain yogurt or raita.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
