mutton biryani (new recipe better, faster, tastier :p)

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Hi all,


I had an old recipe for mutton biryani on this blog but I am accepting room for improvement and here's the newer, better, nicer, tastier, and easier version.

ingredients (to serve 4 like me)

2 kgs mutton with bone
1 tablespoon meat masala
1 teaspoon turmeric
250 gram yoghurt
50 ml mint sauce

100 ml oil
1 tablespoon cumin
1 teaspoon black cumin


whole spices
   6 bay leaves
  10 whole cardamom
  3 black cardamom
  4 cinnamon sticks
  3 star aniseed
 

3 large onions
10 cloves garlic
50 grams ginger

2 tablespoon coriander powder
1 teaspoon chilli powder
salt to taste

300 grams long basmati rice (don't be stingy, get the best one!)
a pinch of saffron (so that it's covers a teaspoon - sorry can't explain it better)
sultanas 50 grams
cashews 100 grams
coriander and mint leaves 50 grams each
eggs - 4

first mix the meat, yoghurt, meat masala turmeric and mint sauce and leave overnight at least (24 hours is even better)

blend onions, garlic and ginger.

heat oil, add cumin and black cumin and the whole spices and then the onin paste.

after cooking on low-medium for 30 minutes, turn the heat to high and add the coriander powder, chilli powder, and the marinaded meat. cook on high for 10 mins and then low for 2 hours

when the meat is done for 2.5 hours, start boiling the rice in 2-3 ltrs water half way through (this should take 15 minutes and the meat would be done for 2 hrs 45 mins by now). drain the water out completely. mix saffron in 1/4 cup of hot water and when the color and flavor comes out, mix with rice. chop the coriander and mint and mix with rice, along with cashew, sultanas, half the salt. (the meat would be done around 2 hrs 55 mins by now and would be PERFECT!)

add rest of the salt in mutton and mix.

now spray a deep oven dish with oil and add a layer of 2 cm deep layer of rice, and then add a layer of mutton pieces. drizzle with some of the curry from mutton. another layer of rice, then mutton, then a drizzle of curry. you WILL have extra curry left over. don't dump it into the rice or else it wouldn't be biryani, it'd be khichdi :D

into the oven at 165 degree Celsius for 30 minutes. meanwhile boil the eggs for putting on top. done :)

Mutton Curry (unhealthy, but so gooooooood)

Hi all,

I decided to digress from my standard goat/lamb curry recipe and try another recipe I heard about couple of months back instead. It's much easier than the previous recipe of mine and tastier as well, but here's the kicker - it WILL give you a heart attack eventually (man! am *I* good at promoting stuff!). Relax, just don't have it every other day - once a month, with a squash game every week, and you'd be fine.

Recipe:

Ingredients:
Mutton with bones (1.5kg), Oil (100ml), Ghee (or butter) 50grams, onions 200grams, tomatoes 200grams, garlic paste 1 tablespoon, ginger paste 1 tablespoon, salt to taste, shaan meat masala (other meat masalas would do but I quite like shaan or badshah) 4 tablespoons, thick yoghurt 200grams, cumin 1 tablespoon, 1 large cinnamon stick.

at least one day before the cooking day, mix the meat, yoghurt, and 1 tablespoon of meat masala and leave in the fridge.

next day...

peel the onions, and blend onions, tomatoes, garlic, ginger together. heat oil in a deep thick-base utensil and add the cumin seeds and cinnamon stick. when cumin turns darkish brown, turn heat to mid and add the onion-tomato paste. stir frequently (this paste might splatter so be a bit careful). After exactly 6.15239 minutes, add the remaining 3 tablespoons of meat masala and salt, and after exactly 1.111112 minutes, add the meat+yoghurt add tun heat high). Add the ghee/ oil. Toss frequently and after 5 minutes, cover with lid, turn heat to low, and cook for eternity (aka 2.5 hours). Add 500 ml water, turn heat high and when boil comes, turn heat to mid-low, cover with lid and give it another 30 mins). MMMMMMM Mutton Currrrry :p

/*
Will upload picture of the finished product soon - it's gorgeous ;-)
*/
As promised, uploading a picture :)

Mutton Biryani

This is a recipe I obtained from some site and reading it, it sounds quite promising.

Mutton Biryani ( Pakistani) 85mins



Hot Lamb Main Course Pakistan Asia
Serves 4-6

Ingredients
240ml/8fl.oz. Ghee or Oil
2 Onions, finely chopped
675g/1-1/2lb Mutton or Lamb, cut into 2.5cm/1 inch cubes
Salt to taste
2 teasp Red Chili Powder
2 teasp Turmeric Powder
1 ½ teasp Black Cumin
4 2.5cm/1-inch pieces Cinnamon Sticks
4 Cloves
4 Cardamom Pods
2 Bay Leaves
2 teasp Ginger Paste
2 teasp Garlic Paste
720ml/24fl.oz. Water
4 Tomatoes, chopped
180ml/6fl.oz. Plain Yoghurt
675g/1-1/2lb Rice
1 tbsp Freshly chopped Coriander
a few Mint Leaves
1 teasp Lemon Juice

Instructions

1. Heat the oil in a large saucepan, add the onions and fry until golden brown.

2. Add the mutton and fry over a high heat for 5 minutes, turning from time to time.

3. Add the Salt, Red Chili Powder, Turmeric Powder, Black Cumin, Cinnamon Sticks Cloves, Cardamom Pods, Bay Leaves, Ginger and Garlic Pastes together with the water, mix well then reduce the heat, partially cover and cook for 45 minutes.

4. Meanwhile, place the rice in another saucepan, cover with 5cm/2-inches of water, bring to the boil then reduce the heat and simmer for 10 minutes only until half cooked. Drain well and set aside.

5. After the 45 minutes cooking time, stir the yoghurt into the meat mixture and cook gently for a further 5 minutes.

6. Place one quarter of the half cooked rice on the bottom of a large saucepan then top with one quarter of the meat mixture. Continue layering until the rice and meat are finished. Sprinkle with the chopped coriander, mint leaves and lemon juice, cover and cook over a medium heat for 5-10 minutes unit rice is completely cooked. Serve hot.

lamb/goat curry recipe

A few people have asked me the recipe for lamb curry and here it is - ingredients (for feeding 4 average people)

marinade -

1. 600gm diced lamb (1.5inch x 1.5 inch pieces are best suited) or 1kg goat meat with bones - HAMKA butcher in auburn arcade sells SOOOOOOOPER meat (thanks to michelle's parents for introducing me to the place!). address: 10/75-77 Auburn Road, Auburn 2144, Phone 97492421 - also try their minced lamb with harbs)
2. 200gm thick yoghurt
3. 1 teaspoon turmeric
4. 1 teaspoon indian meat masala (brands - badshah/ everest/ mdh)
5. 1 tablespoon ginger paste
6. 1 tablespoon garlic paste
7. 1 teaspoon ground black pepper
8. 1 tablespoon olive oil
9. 2 tablespoon lemon juice

mix all these together and keep in in the fridge for 12-24 hours - yes, that long :(

ingredients for curry -

1. 500gm onions - chopped decently fine (about size of your nails)
2. 250gm tomatoes
3. 1 tablespoon cumin seeds
4. 4 bay leaves
5. 6-10 cardamom
6. 6-10 cloves
7. 1 teaspoon whole black pepper
8. small piece of cinnamon
9. 300ml thickened cream
10. 3 tablespoon coriander powder
11. 1 teaspoon turmeric powder
12. 1 tablespoon chilli powder for indian hot
    OR
13. 1 teaspoon chilli powder for medium hot
14. crushed ginger 1 tablespoon
15. crushed garlic 5 cloves
16. oil (any except olive) 75 ml
17. salt - to taste (i recommend 1 teaspoon)
18. 1 teaspoon garam masala (from indian store)
19. coriander to garnish

heat oil in a deep pan - throw ingredients 3-8 in it when hot (if you don't have some of the ingredients no. 3-8, don't worry). after exactly 8.673276 seconds,
throw in onion, crushed ginger garlic and turn heat to medium-high, cook until onion turns brown (keep stirring ocasionally). this should take 15 mins.

mix corainder powder, chilli, turmeric in a bowl with 50 ml water so that it forms a liquidy paste. throw in this paste when onion is brown. stir constantly for about 15-20secs so that it doesn't stick to the base or burn and add diced tomatoes. cook for about 15 mins till the whole thing thickens.

add cream and cook for another 15 mins - the oil will (or atleast should) separate at this stage.
add the marinaded lamb and garam masala, turn the heat high, stir intermitently for 5 mins. cover the pan with a lid (it's actually best to use a pressure cooker - picture below)

and cook for 35 mins on low heat (i call it the 3 o'clock position because the knob points to the hours hand at 3:00)

don't open ASAP - let it stay for 10 mins - open and garnish with chopped coriander leaves - serve with rice/ naan/ bread/ pizza base - whatever you like (ok, not pizza base)