๐ฒ Pleasure In Every Spoon Indian Mutton/Lamb Biryani ๐ฒ
Description: Dive into the flavors of this world-renowned Indian dish, curated by the esteemed Chef Sanjeev Kapoor and featured in the Young Times magazine. Marinated lamb or mutton is cooked to tender perfection, layered with aromatic basmati rice, and baked to create a culinary masterpiece that promises pleasure in every spoonful.
- Cook Time: 2 hours
- Prep Time: 5 minutes
- Total Time: 2 hours and 5 minutes
- Recipe Category: One Dish Meal
- Keywords: Lamb/Sheep, Meat, Asian, Indian, < 4 Hours
Nutritional Information (per serving):
- Calories: 974.1
- Fat Content: 49.9g
- Saturated Fat Content: 23.7g
- Cholesterol Content: 207.1mg
- Sodium Content: 260.7mg
- Carbohydrate Content: 75.2g
- Fiber Content: 6.4g
- Sugar Content: 15.2g
- Protein Content: 56.2g
Ingredients:
- 1 lb lamb or mutton
- 2 cups basmati rice
- 4-5 onions
- 2 green chilies
- 4-inch piece of ginger
- Salt, to taste
- 10-12 garlic cloves
- 1 1/2 cups fresh coriander leaves
- 1 1/2 cups fresh mint leaves
- 4 tomatoes
- 1 tsp saffron strands
- 1/2 cup milk
- 2 cups plain fat-free yogurt
- 1 tsp turmeric powder
- 2 cloves
- 1 cinnamon stick
- 2 green cardamoms
- 1 black cardamom pod
- 4-5 black peppercorns
- 1/4 cup ghee
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp red chili powder
- 2 tsp garam masala powder
- 3 tbsp butter
Instructions:
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Prepare the Rice: Soak the basmati rice in water for 5-6 hours, then drain and set aside.
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Prep Aromatics: Cut half of the ginger into juliennes and make a paste with the remaining. Soak saffron in warm milk and set aside.
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Marinate the Meat: In a large bowl, marinate the lamb or mutton with yogurt, turmeric powder, salt, 1 tbsp of ginger paste, and 1 tbsp of garlic paste. Allow it to marinate for 4 hours in a cool place.
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Fry Onions: Heat oil in a wok and fry half of the onions until brown and crisp. Drain on a paper towel and set aside.
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Cook the Rice: Boil 7 cups of salted water and cook the rice along with cloves, cinnamon, black and green cardamoms, and peppercorns until almost done. Strain and keep warm.
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Prepare the Meat Mixture: Heat ghee in a pressure cooker or thick-bottomed pan. Add the remaining sliced onions and green chilies. Stir-fry until onions turn golden. Add remaining ginger and garlic pastes, and cook until the raw smell disappears. Then add the marinated meat and cook on high flame for 8 minutes.
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Add Spices: Mix in coriander, cumin, and red chili powders. Stir in 3 cups of boiling water. Bring to a boil, then reduce heat and cook covered until the meat is almost cooked.
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Finalize Meat Mixture: Add tomatoes, salt, half of the garam masala powder, and half of the fresh coriander leaves. Cook for 15 minutes on medium flame, stirring occasionally. If using a pressure cooker, add chopped tomatoes, salt, garam masala powder, 2 cups of water, and chopped fresh coriander leaves after adding the dry spices. Pressure cook until the meat is almost done.
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Layer and Bake: Preheat oven to 180ยฐC. Arrange half of the cooked meat in an oven-proof dish. Spread half of the cooked rice on top. Sprinkle with remaining garam masala powder, mint leaves, saffron milk, and half of the ginger juliennes. Dot with half of the butter. Repeat with remaining meat and rice. Cover with aluminum foil and bake for 15-20 minutes.
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Garnish and Serve: Garnish with fried sliced onions and serve hot with mixed fruit and vegetable raita as an accompaniment. Enjoy the pleasure in every spoonful of this delectable Indian Mutton/Lamb Biryani!
This meticulously crafted recipe promises to transport your taste buds to the vibrant streets of India, where each bite is a celebration of flavors and aromas. Prepare it with love and share the joy of good food with your loved ones!
