Ingredients for Pleasure In Every Spoon Indian Mutton Lamb Biryani
- Mutton
- Basmati Rice
- 2 large onions, thinly sliced
- Green Chilies
- 1 inch ginger, half julienned, half pureed
- Salt to taste
- Garlic
- Fresh Coriander Leaves
- Fresh Mint Leaves
- 1 cup chopped tomatoes
- 1/4 teaspoon saffron strands
- Milk
- Plain Fat Free Yogurt
- 1 teaspoon turmeric powder
- 1/4 cup oil for frying onions
- 4 cloves
- Cinnamon Stick
- Green Cardamoms
- Black Cardamom Pod
- Black Peppercorns
- 1/4 cup ghee
- Coriander Powder
- Cumin Powder
- Red Chili Powder
- 2 teaspoons garam masala powder
- 2 tablespoons butter
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How to Make Pleasure In Every Spoon Indian Mutton Lamb Biryani
- Soak basmati rice for 5-6 hours in 7 cups of water. Drain and set aside.
- Cut half the ginger into juliennes. Puree the remaining half.
- Soak saffron strands in 1/4 cup warm milk; set aside.
- Marinate the mutton/lamb in a large bowl for at least 4 hours (or overnight) in a cool place. Combine the cubed meat with 1 cup yogurt, 1 teaspoon turmeric powder, salt to taste, and 1 tablespoon of the ginger-garlic paste.
- Heat 1/4 cup oil in a wok or large pan. Fry half of the sliced onions until golden brown and crispy. Drain on paper towels and set aside.
- In a large pot, cook the rice in 7 cups of boiling water with 4 cloves, 1-inch cinnamon stick, 4 black cardamom pods, 4 green cardamom pods, and 1 teaspoon peppercorns until almost cooked (al dente). Drain and keep warm.
- Heat 1/4 cup ghee in a pressure cooker or thick-bottomed pan. Add the remaining sliced onions and green chilies. Sauté until onions are light golden.
- Stir in the remaining ginger and garlic pastes. Sauté until the raw smell disappears.
- Add the marinated mutton/lamb. Cook on high heat for 8 minutes.
- Add 1 tablespoon each of coriander powder, cumin powder, and red chili powder. Stir in 3 cups of boiling water.
- Bring to a boil, then reduce heat and simmer until the mutton is almost cooked.
- Add 1 cup chopped tomatoes, remaining salt, 2 teaspoons garam masala powder, and 1/4 cup chopped fresh coriander leaves.
- Simmer for 15 minutes, stirring occasionally. (If using a pressure cooker, add tomatoes, salt, garam masala, 2 cups water, and coriander after adding spices. Pressure cook until mutton is almost done.)
- Ensure the cooked mutton doesn't have a thin gravy. If so, cook on high heat to reduce.
- Preheat oven to 350°F (180°C).
- Layer half the cooked mutton in an oven-safe dish. Top with half the cooked rice.
- Sprinkle with some garam masala, mint leaves, saffron milk, and half the ginger juliennes. Dot with 1 tablespoon of butter.
- Repeat layers with remaining mutton, rice, spices, and butter.
- Cover with aluminum foil.
- Bake in the preheated oven for 15-20 minutes.
- Garnish with fried onions and serve hot with mixed fruit and vegetable raita.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
60g
Fat
118g
Carbs
25g
