Indian
Indian - Biryani and Rice
Mutton Bhuna Lamb Biryani
Chef's Menu Description
A rich, deeply spiced curry slow-cooked until the aromatic tomato and onion reduction clings intimately to the tender cuts.
Ingredients
- • 2 1/2 cups basmati rice
- • 750g mutton, cut into pieces
- • 1 cup yogurt, whisked
- • 2 large onions, thinly sliced
- • 3 tbsp ghee
- • 1 tbsp ginger-garlic paste
- • 1 tbsp garam masala
- • 1/4 tsp saffron, soaked in 1/4 cup warm milk
- • 1/4 cup mint leaves
Preparation Steps
1
Phase 1
Marinate the mutton in the yogurt, ginger-garlic paste, half the garam masala, and salt for 2 hours.
2
Phase 2
Fry the onions in the ghee, add the mutton with its marinade, and bhuna over medium heat until the masala is dark and the oil separates.
3
Phase 3
Add 1 cup hot water, cover, and cook until the mutton is tender, about 40 minutes.
4
Phase 4
Parboil the soaked basmati in salted water until 70% done and drain.
5
Phase 5
Layer the mutton masala, rice, remaining garam masala, mint, and saffron milk in a heavy pot.
6
Phase 6
Seal and cook on the lowest heat 20 minutes; rest 10 minutes before serving.