Ingredients
-
500
-
600
-
200
-
300
-
200
-
1 1/2
-
1 1/2
-
1/2
-
-
1/4
-
-
-
-
-
Directions
Indian Mutton Biryani,This recipe is from last week’s Thursday magazine. It was posted by Hoorbanu Iqbal. I feel that if you really want to enjoy biryani, have it hot with your fingers and not with a spoon. Mmmmm! My brother loves biryani. Come Friday and Biryani is what he wants;),Yum recipe.. Yummy food. All of us enjoyed the meal. There was few alteration that I had done. I had added / saute three onions before adding spices besides frying crisp onion. So in total used 6 onions. also one can add tomatoes after adding spices as there was no mention of adding tomatoes on the recipe. Could have been missed out. Final output.. Delicious,Oh wow!!! I have been searching for my original recipe from south africa when making this dish for my girlfriend every Friday!!! Thank you so much, – as I recall, layering is a key object in the dish and used to add par cooked lentils just before layering the rice! I also used to put a few hard boiled eggs into the layers as well. A schleep to prepare, but, so very worth all the trouble. I am making this for the weekend.. thank you again !
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Steps
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1
Done
|
First of All, Cut Potatoes Into Quarters. |
|
2
Done
|
Apply Salt to Them. |
|
3
Done
|
Deep Fry. |
|
4
Done
|
Pour Oil/Ghee in a Skillet. |
|
5
Done
|
Fry the Onions Until Pink in Colour and Crisp, Remove Them and Keep Aside Before Adding the Cinnamon, Cloves and the Pastes. |
|
6
Done
|
Add Cinnamon, Cloves, Peppercorns, Bay Leaves and Green Cardamoms. |
|
7
Done
|
Add Ginger-Garlic Pastes. |
|
8
Done
|
Fry For 3 Minutes. |
|
9
Done
|
Add in the Washed Mutton Pieces. |
|
10
Done
|
Saute Until the Mutton Gives Out Its Own Juices. |
