Mutton Biryani recipe
Lamb pieces- 3 cups
Rice- 3 cups
Onions- 3 (sliced)
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Cardamom pods- 2
Cinnamon- 1 piece
Cloves- 4
Ginger- 1/2 inch piece (grated)
Garlic- 5 cloves (crushed)
Green chilies- 4 (finely chopped)
Poppy seeds- 1 tsp (roasted & coarsely powdered)
Lemon- 1
Fresh mint leaves- 8
Plain yoghurt- 1 cup
Dalda or ghee- 7 tablespoons
Salt to taste
Heat 2 tablespoons of dalda or ghee and fry the onions
and garlic until golden brown.
Add rice, cardamom pods and 4 cups of hot water.
Cover and cook over medium heat until half cooked.
Heat rest of the ghee
and fry the lamb pieces with cinnamon, cloves, ginger, green chilies, cumin powder,
coriander powder, poppy seed powder, salt, mint leaves and the beaten yoghurt.
Cook for 10 minutes.
Add lemon juice and lower the heat.
Stir constantly and cook
until it becomes a thick gravy.
Remove from fire.
Mix this lamb mixture with rice.
Cover and bake for 20
minutes at 325°F or until the rice is fully cooked.
Serve hot.
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