Mutton Biryani
By Dilshad Jokhi
- 3 lbs Chicken, Lamb, Goat meat or Mutton
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon red chili powder (cayenne pepper)
- 1 teaspoon dhana-jeera powder (coriander-cumin)
- 1/2 teaspoon black pepper
- 1/2 cup milk
- 2 generous pinches of saffron
- 1/3 cup raisins
- 1/4 cup oil
- 1 cinnamon stick
- 5 green cardamom pods
- 3 cloves
- 2 bay leaves
- 3 sliced onions
- 1 thinly sliced long green chile pepper (6″)
- 5 teaspoon sugar
- 2 1/2 teaspoons salt
- 2 cups Basmati rice
Method
Cut meat into bite size pieces.
Toss with ginger paste, garlic paste, chili powder, dhana-jeera powder and black pepper. Leave to marinate for 15 minutes.
Heat milk. Add saffron and let stand for 15 minutes.
Place raisins in a bowl and cover with boiling water for 15 minutes. Drain and set aside.
In a large pot, heat oil. Add whole spices and fry for 1 minute.
Add onion and chilies and fry for 10 minutes, stirring often, until caramelized. Remove onions and spices from pot.
Add meat and fry until browned.
Return the onion and spices to the pot. Keep a little of the caramelized onion for garnish
Add raisins, sugar, salt, saffron milk, rice and 3 cups water. Bring to a boil.
Reduce to a simmer, cover and cook for 15 minutes.
Fluff with a fork and serve, garnished with caramelized onions
Recipe By
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I am Alzeyne G, a single, UK based psychologist.
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