Biryani Mutanjan (Tender lamb layered with fragrant rice) recipe
ingredients
2 cups (400 g) 14 oz Rice, Basmati, washed in a number of changes of water, soaked in enough water to cover for 30 minutes, drained
Salt to taste
Salt to taste
Mix together:
700 g (25 oz) Lamb, boneless pieces
1/2 tbsp (9 g) Garlic-ginger (lasan-adrak) paste
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, sliced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tsp (3 g) Sugar, dissolved on low heat, taking care not to overcook to avoid it turning bitter
1/2 cup (100 ml) 3 1/2 fl oz Milk
2 Green cardamom (choti elaichi)
1/2 tsp Saffron (kesar)
2 Cinnamon (dalchini), 2 inch sticks
1/2 tsp Black cumin (shahi jeera) seeds
1/2 Juice of lemon (nimbu)
1/2 tbsp (9 g) Garlic-ginger (lasan-adrak) paste
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
1/2 cup (60 g) 2 oz Onions, sliced
1/2 cup (100 g) 3 1/2 oz Yoghurt (dahi)
1 tsp (3 g) Sugar, dissolved on low heat, taking care not to overcook to avoid it turning bitter
1/2 cup (100 ml) 3 1/2 fl oz Milk
2 Green cardamom (choti elaichi)
1/2 tsp Saffron (kesar)
2 Cinnamon (dalchini), 2 inch sticks
1/2 tsp Black cumin (shahi jeera) seeds
1/2 Juice of lemon (nimbu)
method
1. Heat the ghee in a pan; add onions and saute until light brown. Add the lamb with the marinade. Stir to mix well and continue to cook until the water has evaporated. Reduce heat to low and add the yoghurt and some water; cook until the lamb is tender.
2. Add the sugar syrup (do not add sugar syrup if the lamb is not tender, as it will not tenderize further) and milk; mix well. Bring the mixture to the boil and cook for a further 5 minutes.
3. Bring 3 cups water to the boil and add the drained rice, salt, green cardamom, saffron, cinnamon sticks, black cumin seeds, and lemon juice. Stir carefully to mix. Bring back to the boil, reduce heat and cook covered until the rice is half done.
4. Layer as with other biryani and place in a preheated oven (170°C / 325°F) for 15 minutes.
2. Add the sugar syrup (do not add sugar syrup if the lamb is not tender, as it will not tenderize further) and milk; mix well. Bring the mixture to the boil and cook for a further 5 minutes.
3. Bring 3 cups water to the boil and add the drained rice, salt, green cardamom, saffron, cinnamon sticks, black cumin seeds, and lemon juice. Stir carefully to mix. Bring back to the boil, reduce heat and cook covered until the rice is half done.
4. Layer as with other biryani and place in a preheated oven (170°C / 325°F) for 15 minutes.
serving amount
serves: 4
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