Mutton Biryani

A firm favourite in the Gangiah family household is my mum’s steamed mutton biryani. It is quite different to most biryani’s as there is no oven time and all the steaming is done on the stove.

However I must say it is much easier then I thought it would be, the only complicated part is getting all your layers together.

First you need to marinade your meat overnight with the following:

(Add spices as per your taste, my mum doesn’t really have measurements)

Make sure that you have a good amount of extra marinade around your meat.

  • Sour milk (Maas)
  • Masala
  • Turmeric
  • Garam Masala
  • Ginger & garlic
  • Curry leaves
  • Caraway Seeds
  • Bay leaf
  • Star Ansie
  • Black Cardamom or Green if you don’t have black
  • Cinnamon
  • Cloves
  • Salt
  • ¾ cup water
  • ½ cup oil

Elements needed to layer:

  • Cooked rice – 2 ½ cups of rice is a good amount for a large pot
  • Peel and cut potatoes into ¼, boil until soft and then lightly fry until golden brown
  • Peeled raw potato cut into discs
  • 4 boiled eggs – peeled
  • 2 can of brown lentils
  • Whole green chillis
  • 100g of butter
  • Coriander
  • Saffron

Layer your pot:

Line your pot with oil and layer the uncooked potato discs

Add your marinated meat with all the extra marinade

Layer ½ your lentils

Layer ½ your rice

Place your cooked fried potatoes and whole eggs on top of the rice

Layer the balance of lentils

Layer the balance of rice

Poke the whole green chillis (as per your taste) into the rice. Place butter on top with saffron and coriander

Cover with a lid and cook on a low heat for 1 ½ hours (Do not open the lid if possible), use a breadknife to test if it is cooked by poking through the middle, if the breadknife touches the base of the pot and comes out clean you are good to go.

Serve with raita (sour milk with cucumbers, coriander and chilli) and sambals (Grated tomato with chilli and onions)

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