Lamb/mutton Biryani

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb mutton or 1 lb lamb, cubed
• 2 cloves
• 2 big black cardamom pods
• 2 small green cardamoms
• 1 cinnamon stick
• 1 bay leaf
• 2 teaspoons shah zeera
• 2 teaspoons coriander powder
• salt
• 2 teaspoons chili powder
• 1/4 nutmeg, ground
• 2 teaspoons garam masala powder
• 2 tablespoons yogurt
• 1 lb cooked rice
• 1/2 teaspoon saffron, mixed with
• 1 tablespoon warm milk
• 1/2 cup mint leaf
• 1/2 cup coriander leaves
• 4 tablespoons pure ghee (clarified butter)
• 3 cups water

Recipe

• 1 heat ghee.
• 2 add all the whole spices.
• 3 give it a few twirls and add the ground spices.
• 4 almost immediately add the yogurt.
• 5 fry for a minute.
• 6 to this masala mixture, add all the meat.
• 7 toss around to coat well.
• 8 cook meat till it is well browned and the yogurt is absorbed by the meat.
• 9 sprinkle in salt to taste.
• 10 add water-- immerse the meat completely in it.
• 11 use more or less, as required.
• 12 cook on med-low fire till done and the liquid has all but evaporated (takes about 40 mins).
• 13 keep aside.
• 14 divide the rice in two portions.
• 15 mix saffron with one portion and add half the meat to it.
• 16 layer this rice and meat mixture at the bottom of a heavy bottom pot (you can use the same one that you cooked the meat in).
• 17 add mint and coriander leaves.
• 18 cover with white rice and remaining meat.
• 19 shut the pot tightly.
• 20 cook on low fire for a 10 minutes so as to infuse the aromas of the spices and the flavour of the meat into the rice.
• 21 invert on to a large dish and serve with plain yogurt or raita.