750 g mutton, cut up, rinsed and drained
½ cup brown lentils
3 sticks cinnamon
3 cardamom pods
1 bay leaf
3 cloves
1 tbsp ginger paste 1 tbs garlic paste
2 green chillies, slivered
2 tsp coriander powder (dhania)
½ tsp coarsely crushed black pepper
3 tsp cumin powder (jeera)
½ tsp turmeric
4 tsp chilli powder
2 tsp garam masalal tsp fennel powder (soumph)
2 medium tomatoes, grated
½ cup sour milk
salt to taste
Rice - Combine ingredients in a pot and boil for 10 minutes drain off water and keep aside.
1 cup uncooked rice
1 tsp salt
2 green cardamom pods
1 stick cinnamon
2 cloves
1 bay leaf
Vegetables
6 small potatoespeeled and coloured yellow
1 cup Cooking oil
1 large onion, sliced
½ cup peas
carrot, scraped and sliced
½ cup chopped dhania
leaves of three stems of mint
2 stems curry leaves
Garnishing
¼ cup ghee
1 tsp whole jeera
1 tsp whole fennel seeds
1 medium onion
sliced pinch of saffron fronds
1 tbsp rose water
1 ¼ cups warm water
1Heat oil, fry potatoes until crisp but not cooked completely.
2Fry onions in the remaining oil until they are a rich brown.
3Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside.
Assemble Biryani
4Using a flat-bottomed pot, place a thin layer of rice at the bottom.
5Add the meat and accumulated juices.
6Place potatoes, onions and other fried vegetables evenly.
7Cover with rest of the rice.
Set oven at 200°C
Garnishing
8Heat ghee, fry jeera, fennel and onion.
Pour over rice.
9Heat saffron until crisp, add the rose water and mix until the colour is strong orange.
10To crispen saffron, place on lid of hot pot and then crumble with the back of a spoon.
Sprinkle on top of ingredients.
11Finally, pour the water around the inside of the pot.
Cover securely and place in oven for 45 minutes.
Serve with accompaniments.
Ingredients
750 g mutton, cut up, rinsed and drained
½ cup brown lentils
3 sticks cinnamon
3 cardamom pods
1 bay leaf
3 cloves
1 tbsp ginger paste 1 tbs garlic paste
2 green chillies, slivered
2 tsp coriander powder (dhania)
½ tsp coarsely crushed black pepper
3 tsp cumin powder (jeera)
½ tsp turmeric
4 tsp chilli powder
2 tsp garam masalal tsp fennel powder (soumph)
2 medium tomatoes, grated
½ cup sour milk
salt to taste
Rice - Combine ingredients in a pot and boil for 10 minutes drain off water and keep aside.
1 cup uncooked rice
1 tsp salt
2 green cardamom pods
1 stick cinnamon
2 cloves
1 bay leaf
Vegetables
6 small potatoespeeled and coloured yellow
1 cup Cooking oil
1 large onion, sliced
½ cup peas
carrot, scraped and sliced
½ cup chopped dhania
leaves of three stems of mint
2 stems curry leaves
Garnishing
¼ cup ghee
1 tsp whole jeera
1 tsp whole fennel seeds
1 medium onion
sliced pinch of saffron fronds
1 tbsp rose water
1 ¼ cups warm water
Directions
1Heat oil, fry potatoes until crisp but not cooked completely.
2Fry onions in the remaining oil until they are a rich brown.
3Add the carrots, peas and greens to the onions. Fry for two minutes and keep aside.
Assemble Biryani
4Using a flat-bottomed pot, place a thin layer of rice at the bottom.
5Add the meat and accumulated juices.
6Place potatoes, onions and other fried vegetables evenly.
7Cover with rest of the rice.
Set oven at 200°C
Garnishing
8Heat ghee, fry jeera, fennel and onion.
Pour over rice.
9Heat saffron until crisp, add the rose water and mix until the colour is strong orange.
10To crispen saffron, place on lid of hot pot and then crumble with the back of a spoon.
Sprinkle on top of ingredients.
11Finally, pour the water around the inside of the pot.
Cover securely and place in oven for 45 minutes.
Serve with accompaniments.
