Ingredients
-
1
-
2
-
4 - 5
-
2
-
4
-
-
10 - 12
-
1 1/2
-
1 1/2
-
4
-
-
-
-
-
Directions
Pleasure In Every Spoon Indian Mutton/Lamb Biryani,This is the World Famous Indian Chef Sanjeev Kapoor’s recipe. I hope you enjoy it. It’s from the Young Times magazine! Preparation time includes marinating time for mutton/lamb.,WOW!!!!! This is my all time fave in restaurants, I can’t believe how much work is involved, this sounds so delicious~!! Thank you so much!!,This is the World Famous Indian Chef Sanjeev Kapoor’s recipe. I hope you enjoy it. It’s from the Young Times magazine! Preparation time includes marinating time for mutton/lamb.
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Steps
|
1
Done
|
Soak Rice For 5-6 Hours in Water, Drain and Keep Aside. |
|
2
Done
|
Cut Half the Ginger Into Juliennes and Make a Paste of the Rest. |
|
3
Done
|
Soak Saffron in Warm Milk and Keep Aside. |
|
4
Done
|
Marinate the Mutton or Lamb in a Large Bowl For 4 Hours in a Cool Place, in a Mixture of Yogurt, Turmeric Powder, Salt and 1 Tbsp. |
|
5
Done
|
Each of Ginger and Garlic Pastes. |
|
6
Done
|
Heat Oil in a Wok and Fry Half of the Onions in It Until Brown and Crisp. |
|
7
Done
|
Drain on a Paper Towel and Keep Aside. |
|
8
Done
|
Cook Rice in Salted 7 Cups of Boiling Water Alongwith the Cloves, Cinnamon, Black and Green Cardamoms and Peppercorns Till the Rice Is Almost Cooked. |
|
9
Done
|
Strain and Keep Rice Warm. |
|
10
Done
|
Heat Ghee in a Pressure Cooker or a Thick-Bottomed Pan. |
