Mutton Biryani Recipe To begin, put mustard and soybean oil in a large flameproof casserole dish over a medium-high heat. Add sliced onion (1 1/4 large onion , finely sliced) and fry, stirring frequently, for 5–8 minutes until soft and golden but not brown. Set half of the onion in a separate plate aside for later use. Stir in the bay leaves (2), cardamom (2/3) and cinnamon stick (1 cinnamon stick , broken in half) and continue frying, stirring for 2–3 minutes until you can smell the aromas of the spices. Roast some potatoes in it and then put it aside. Add the lamb (1kg leg of lamb , (boneless) trimmed, patted dry and cut into 5 cm piece) to the casserole dish. Add the ginger paste, Almond and cashewnut paste (100gm of nuts), garlic paste, turmeric powder, chilli powder, some chillies and stir around for 3 minutes, until aromatic. Add the water and bring to the boil. Reduce the heat to its lowest setting, cover the casserole dish and leave to simmer for 1 1/2 hours (the lamb should not be completely tender at this point) Meanwhile, prepare the rice, milk and garnish. Rinse the rice (500gm of Basmati rice) in several changes of cold water until the water is clear, then set the rice aside to soak for 20 minutes in plenty of water to cover. Make the saffron milk by heating the milk (6 tbsp of milk) until it simmers in a small saucepan. Crumble in the saffron (1 tsp saffron threads) and set aside to steep. When the rice has finished soaking, drain it well. Bring a large saucepan of water to the boil, add the rice and cook for 5 minutes (it will be completely tender at this point). Drain well and set aside. Spoon the partially cooked rice over the lamb, and potatoes mounding it up. Use the handle of a wooden spoon to make a hole in the centre of the rice, moving the spoon around until the hole is about 2.5cm wide. Drizzle the saffron milk over the rice in ‘spokes’ coming from the centre. Cover the dish, cook for 40 minutes then remove from the stove and leave to stand for 5 minutes without lifting the lid. Uncover the dish and sprinkle some chopped almonds over the top. Add the browned onions. Serve straight out of the dish.

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