Mutton Biryani
Prep: 30 mins
Cook: 70 Mins
Total time: 1hr 40mins
Yield: 6-8 Servings
INGREDIENTS:
- 1.5 pounds boneless mutton raan
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- 1 tablespoon biryani masala
- 1 tablespoon ginger + garlic paste
- 1.5 cups plain yogurt
- ½ cup fresh mint, chopped
- ½ cup cilantro leaves, chopped
- 4-5 whole green chilies
- 1.5 cups plain yogurt, whisked
- 2 tablespoons oil
- 3.5 cups Daawat Ultima Extra Long Grain Basmati Rice
- 2 medium potatoes, peeled and cubed
- 6-7 saffron threads crushed and mixed with 3 tablespoons of warm milk
- ¼ teaspoon garam masala powder
- Juice of half a lemon
Cook:
- Wash the rice gently until the water runs clear and soak for 30 minutes.
- Marinate the mutton pieces with the spices, ginger garlic paste, yogurt, green chilies, mint, coriander, and oil (reserve some herbs for later)
- Add oil to a heavy and wide pot
- Add the meat pieces, and sear for 3-4 minutes on medium high heat. Then cover and simmer on low for 40-45 minutes.
- Add the potatoes, along with 1 cup water and cook on low for an additional 15-20 minutes, or until the meat is tender and the gravy is thick.
- Parboil the rice with a teaspoon of salt until the rice is 70% cooked. Strain.
- Layer the biryani with rice, the meat curry, and rice. Add the remaining herbs, garam masala, lemon juice, saffron milk, and oil
- Cover the pot and steam on low for 10-12 minutes until steam releases from the pot.
- Enjoy hot with mint raita and a chopped salad