Mutton Biryani (Serves 6 – 8)
1.5kg mutton pieces with bone
500ml or 2 cups whole lentils
500ml or 2 cups rice
2 stick cinnamon
5ml or 1 tsp cumin
4 green chillies
250ml or 1 cup sour milk
30ml or 2 TBSP fresh grated tomato
2 sprigs mint
2,5ml or 1/2 tsp saffron
2,5ml or 1/2 tsp turmeric
5ml or 1 tsp salt
5ml or 1 tsp dhania powder
7,5ml or 1 1/2 tsp crushed red chilli
6 small potatoes
375ml or 1 1/2 cups ghee / oil
2 medium onions
2 cloves garlic, crushed
5ml or 1 tsp grated ginger
• Fry the sliced onions in half the ghee or oil until pale golden. Drain and cool
• Leave aside 1 tablespoon of fried onions aside
• Place the meat in a large bowl. Add the saffron, ginger and garlic, sour milk, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour
• In the meantime, boil the lentils in salted water until done. Drain off in a colander.
• Boil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked and drain.
• Peel the potatoes and cut each potato in 6. Fry the potatoes until light yellow in the Ghee used for frying the onions. Set aside
• In a large flat bottomed pot, add the ghee used for frying and the half that was kept aside and gently heat.
• Sprinkle a handful of rice and lentils over the base of the pot.
• Arrange the marinating meat and masalas carefully over the rice and lentils
• Spread the remaining lentils over the meat
• Arrange the potatoes on top of the lentils, then spread the rice on top
• Decorate with the fried onions that were set aside, sprinkle with any remaining ghee and 125ml water
• Close the pot and turn up the heat and simmer for 5 minutes.
• Reduce the heat to low and simmer for 30 minutes
• Place the sealed pot in the Wonderbag on a cloth or mat and seal.
• Leave for 4 – 5 hours, then open and serve with fresh dhania, poppadum’s and minted sour milk
Medium – difficult