Monday, November 2, 2009

FromFamilyNFriends: Minty Lamb/Mutton Biryani

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Want to know what Biryani is, or what the difference between a Pilaf and Biryani is? Click here to see the answers from one of my previous posts. This is a recipe for Minty Mutton(Lamb) Biryani that has been passed on from a dear friend of mine whose version tops my Mutton Biryani List. I mean, no one does it better than her. Everyone has a favorite and this one is mine. Every time I go to her place, I request/plead her to make this..not that she doesn't ace in other dishes..but this is her best one yet.I made this for lunch yesterday and there wasn't any left for a second helping. Thanks for sharing this with me, Ms.Prabhu.
  • Short Grained Rice(Sona Masuri, Ponni) - 4 cups, soaked in cold water 30 minutes prior to pressure cooking
  • Lamb/Mutton - 2 pounds, with some bones, cut into bite sized chunks
  • Onion - 1, medium, finely chopped
  • Tomatoes - 2, medium, chopped
  • Olive Oil  - 1/2 cup
  • Turmeric powder - 1/2 tsp
For Grinding1:
  • Cinnamon - 1 stick
  • Clove - 4
  • Marati Moggu(dried fruit of the caper tree) - 2
  • Bay Leaf - 1
  • Fennel Seeds - 1 tbsp
For Grinding2:
  • Garlic - 1 head, skinned and cloves separated
  • Ginger - 1 1/2 inch
  • Mint - 1 small bunch
  • Hot Green Chili - 16#s
  • Pressure Pan
  • In a saute pan, dry fry all the spices and grind its finely.
  • Blend all the ingredients under "Grinding2" to a coarse paste with very little water.
  • In a pressure pan, heat the oil and throw in the ground spices. Fry for a minute and then add the onions and tomato.
  • Saute until the onions are browned. Pour the ground paste and fry until it loses the raw smell.
  • Add the lamb chunks and saute for a couple of minutes. The paste should evenly coat the chunks. Add the turmeric and pressure cook for 3-4 whistles.
  • Drain the soaked rice completely and add it to the pressure pan. Pay attention to the liquid inside the pan. If there is plenty if liquid then water to rice ratio of 2: 1 doesn't apply. Pour 6 cups of water and pressure cook for 3 more whistles.Let it rest for 10 minutes prior to opening the pan.
  • Serve hot with cold Onion-Carrot Raita.
Makes ~5-6 servings.

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  1. briyani looks delicious with the raita; no wonder there was nothing left :)

    my husband does their family briyani the same way except that they don't pressure cook meat and rice (they cook it in an ordinary wide vessel); I love it!

  2. dear lassie
    1st time here and landed at this awesome recipe. It is very nice and will make soon. You also have good recipe bank will visit often
    best wishes


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