Mutton Biryani

indianhealthyrecipes.com

KHL

subheading: Marination:

½ kg lamb or mutton (cut to any size)

1 tsp red chili powder (up to 1¼ tsp)

1 tsp biryani masala powder or garam masala

1 tbsp ginger garlic paste

¼ tsp turmeric powder

½ cup curd or yogurt or dahi (do not use a sour one)

1½ tbsp lemon juice

1 tbsp oil

½ tsp Salt

2 tbsps raw papaya paste (optional)

subheading: To cook rice:

2 cup basmati rice aged (soaked for 20 mins)

8 cups water

1 bay leaf or tej patta

½ tsp shahi jeera

3 cloves or laung (optional)

1 cinnamon - small piece or dalchini (optional)

3 green cardamom or choti elaichi (optional)

subheading: Whole spices (for gravy):

3 tbsp Oil or ghee (do not reduce)

1 bay leaves

¾ tsp shahi jeera or black cumin

4 green cardamoms or choti elaichi

1 star anise or chakri phool

2 inch cinnamon or dalchini

8 cloves or laung

subheading: Other ingredients for lamb biryani:

1 cup onions sliced thinly or ⅓ cup fried onions

2 green chilies slit (up to 4)

4 tbsp coriander and mint or pudina (for top layer)

4 tbsp mint leaves or pudina & coriander leaves or dhania patta (for seasoning)

½ cup yogurt or curd (room temperature)

1 pinch saffron or kesar or soaked in 2 tbsp of hot milk

Directions at indianhealthyrecipes.com

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