Traditional Mutton Biryani
Ingredients
- 800 gLamb shoulder (3cm cubes)
- 500 gThai or basmati rice (washed and soaked)
- 200 gyogurt Indian (whisked)
- 4 tbspghee
- 3 pcOnion (finely sliced)
- 6 pcGarlic (made into paste)
- 1 tbspGinger powder
- 1 tbspgaram masala
- 1 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 pcCinnamon stick
- 4 pccardamom (whole)
- 4 pcClove
- 1 pinchSaffron (infused in warm milk)
- 50 mlWhole milk
- 1 pcMint fresh (chopped bunch)
- 1 pcFresh cilantro (chopped bunch)
- 500 gBasmati Rice (rinsed and soaked for 30 minutes)
- 30 gFresh ginger (peeled and grated into a paste)
Method
Mutton that falls off the bone in a rich sauce. The rice is light, each grain separate and infused with saffron and whole spices. Aromatic steam billows out as soon as the pot is opened.
- 1
Mix the diced lamb with the Indian yogurt, minced garlic, grated fresh ginger, ginger powder, turmeric, chili, and garam masala. The meat should be well coated and rest to tenderize the fibers.
- 2
In a pot, heat the ghee. Sauté the sliced onions until they are deep brown and crispy. Remove a portion for garnish.
- 3
Add the marinated meat to the pot with the remaining onions. Sauté over high heat until the juices reduce and the oil separates from the sauce.
- 4
Cook the basmati rice in a large amount of boiling water with cinnamon, cardamom, and cloves. Drain when the rice is 70% cooked: it should remain firm at the center of the grain.
- 5
Layer the rice over the meat. Sprinkle with mint, cilantro, fried onions, and saffron milk. Seal tightly. Cook over very low heat: the steam must infuse every grain of rice.
Frequently asked questions
How do you get this dish right?
- Do not mix the layers after cooking; serve by scooping vertically to maintain the contrast between white and colored rice.
- If you don't have an airtight lid, seal the edges of the pot with a dough rim (flour and water).
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat by steaming or in the microwave with a splash of water to keep the rice moist.
