Best Pleasure In Every Spoon Indian Muttonlamb Biryani Recipes

PLEASURE IN EVERY SPOON INDIAN MUTTON/LAMB BIRYANI

Steps:

• Soak rice for 5-6 hours in water, drain and keep aside.
• Cut half the ginger into juliennes and make a paste of the rest.
• Soak saffron in warm milk and keep aside.
• 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.
• each of ginger and garlic pastes.
• Heat oil in a wok and fry half of the onions in it until brown and crisp.
• Drain on a paper towel and keep aside.
• 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.
• Strain and keep rice warm.
• Heat ghee in a pressure cooker or a thick-bottomed pan.
• Add the remaining sliced onions and green chillies.
• Stir-fry till the onions turn light golden.
• Stir in the remaining ginger and garlic pastes.
• Stir-fry until the raw smell of the same is gone.
• Add the marinated mutton or lamb.
• Cook on high flame for 8 minutes.
• Mix in corriander, cumin and red chilli powders.
• Stir in 3 cups of boiling water.
• Bring to a boil.
• Reduce flame and cook covered till the mutton is almost cooked.
• Add tomatoes, salt and half of the garam masala powder and the fresh corriander leaves.
• Cook for 15 minutes on medium flame, stirring occasionally.
• If you are using a pressure cooker to cook the mutton or lamb, add chopped tomatoes, salt, garam masala powder, 2 cups of water and chopped fresh corriander leaves after adding the dry spices.
• Pressure cook till the mutton is almost cooked.
• (It normally takes 2-3 whistles to cook).
• Ensure that the cooked mutton does not have a thin gravy.
• If that is the case, cook on high flame to reduce the gravy.
• Preheat oven to 180C.
• Arrange half the quantity of cooked mutton in an oven-proof dish.
• Spread half the quantity of cooked rice on top of the mutton.
• Sprinkle a little of the remaining garam masala powder, mint leaves, saffron dissolved in warm milk and half each of ginger juliennes.
• Dot the rice with half the quantity of butter.
• Spread the remaining mutton on top of the rice, followed by cooked rice and repeat the earlier process with the remaining quantity of ginger juliennes, saffron milk, garam masala powder, mint leaves and butter.
• Cover it with aluminium foil.
• Cook in the preheated oven for 15-20 minutes at 180C.
• Garnish with the fried sliced onions and serve with mixed fruit and vegetable raita as an accompaniment.
• Enjoy!

INDIAN MUTTON BIRYANI

Steps:

• First of all, cut potatoes into quarters.
• Apply salt to them.
• Deep fry.
• Pour oil/ghee in a skillet.
• Fry the onions until pink in colour and crisp, remove them and keep aside before adding the cinnamon, cloves and the pastes.
• Add cinnamon, cloves, peppercorns, bay leaves and green cardamoms.
• Add ginger-garlic pastes.
• Fry for 3 minutes.
• Add in the washed mutton pieces.
• Saute until the mutton gives out its own juices.
• Add the slit green chillies.
• Add turmeric, chilli and cumin powders.
• Mix well.
• Saute for 5 minutes, stirring continuously.
• Mix in fresh yogurt.
• Simmer until the mutton is cooked.
• Add salt.
• Continue to cook until the oil separates from the meat.
• Add finely chopped corriander and mint leaves.
• In a separate pot, parboil rice until the grains are half cooked.
• Strain the rice.
• Spread out the mutton mixture in a heavy bottom pan.
• Sprinkle the rice on top.
• Add fried potatoes.
• Sprinkle saffron milk over this.
• Sprinkle crisp fried onions on top.
• Cover the platter with a tight fitting lid.
• Cook on low flame for 20 minutes.
• Serve with plain chilled yogurt or raita (I'd love to have cucumber raita as it's my favourite) and pappadams.
• ENJOY!

MUTTON BIRYANI

Steps:

• mix ingredients for marinade n marinate mutton for at least 4 hours.
• Heat enough ghee in a broad heavy-based pan. Fry the onions till brown and crisp.
• Strain onions from the ghee and transfer on to an absorbent paper and set aside.
• In 1/2 cup of the ghee that is left in the pan, add the cumin seeds and bay leaf, stir a few times till they change color a little and keeping the heat high, add in the meat mixture.
• Stir-fry meat over high heat till the pieces look opaque. Lower the heat, partially cover and simmer, stirring a few times till the meat is tender.
• Sauté till the water dries up and fat separates. Add water and cook further, in case meat has not cooked through. If meat cooks through before the water dries up, uncover the pan, and let water evaporate over high heat.
• Remove pan from stove and add the fried onions, cream and coriander leaves and mix well.
• While the meat is cooking, drain the rice and set aside. Heat 2 tablespoons of ghee and add the black cumin seeds, cardamom, cloves and cinnamon. Stir a few tines and add the rice and the salt.
• Now add 2 1/2 cups of water, and bring to a boil. Lower heat, cover and let the rice cook for 8 minutes.
• Remove from heat, leaving pan on stove. The rice should be almost done.
• Half an hour before serving, divide the rice and meat into halves each. Take half the meat out of the pan, leaving one layer at the bottom. Spread this layer well in the pan. Now cover this with a layer of half the rice, sprinkle half the saffron flavoured milk over it, and then add the second layer of meat and finally the other half of the rice.
• Sprinkle the rest of the milk and saffron mixture over rice. Seal pan with wheat flour and place on a griddle over low flame for half an hour.
• Alternatively, arrange in an ovenproof dish and place in a pre-heated oven for about half an hour.
• Serve in the same dish or mix gently and transfer on to a serving dish.

LAMB BIRYANI

Steps:

• In a medium bowl, combine the yogurt, garlic, cayenne, cumin, black pepper and ½ teaspoon of the salt. Stir in the lamb.
• In a large saucepan, melt the butter over moderate heat. Add the onion and cook until starting to soften, about 3 minutes.
• Stir in the coriander, turmeric, cloves, cinnamon, rice, and the remaining salt. Cook, stirring, for 1 minute.
• Add the lamb mixture to the pan. Stir in the water and raisins. Bring to a simmer.
• Cover and simmer until the rice and lamb are almost done, 20 minutes. Remove from heat.
• Let stand, covered, until the rice and lamb are just done, about 5 minutes. Stir in the cashews.

THE QUILON'S LAMB BIRYANI

Steps:

• Wash and pat dry the lamb and keep aside. Dry roast the fennel, cardamom, cinnamon, cloves, bay leaf and grind to powder.
• In a clean bowl, put the above powder, turmeric, coriander and ginger garlic paste, ghee, yoghurt and salt and mix together. Marinade the lamb and keep in a cool place for four to six hours.
• In a clean pot bring the water to boil, add black cumin seeds, a little oil or ghee, half of the chopped coriander and mint. Add washed basmati rice and cook till the rice is 3/4 done. Strain and keep aside.
• Heat the mixture of ghee and oil and top the whole garam masala, chilli and onion. Sweat the onion and add the sliced tomatoes and cook. Add the marinated lamb and cook till 3/4 done.
• Spread the boiled rice on top of the lamb evenly. Sprinkle chopped coriander, mint leaves and browned onions.
• Bake with a sealed lid in a preheated oven at 180 degrees C for 15 to 20 minutes or alternatively put on low flame griddle. Once the steam comes out remove from griddle. Gently mix and arrange on a serving platter, garnish with fried onion and coriander.

POSH LAMB BIRYANI

Steps:

• wash and soak the rice for 30 mins then drain.
• mix the marinade ingredients together and rub into the lamb chunks, chill for 2 hours or overnight.
• allow lamb to get to room temperature then thread onto wooden skewers.
• make a paste of the chillies and nuts in a blender then fry in a little oil gently for 5 minutes.
• add the mushrooms, garlic, ginger, yoghurt, garam masala and seasoning. Fry gently for 5 minutes.
• in a separate pan fry the rice in a little vegetable oil for about 3 minutes Add just enough water to cover, season with salt and pepper and add the turmeric and cook until tender, about 30 minutes lay out on a tray to dry a little.
• Meanwhile, preheat oven to 350F, fry the onion until golden and crisp.
• grease either individual ovenproof dishes or one large one with butter and sit the bay leaves on the bottom. Now layer up the rice, mushroom mix, onion and a splash of the lime juice and rosewater.
• repeat and then pour over the saffron rice. cover with aluminum foil and cook in the oven for 30 minutes.
• When the biryani is done, grill the lamb for about 4 mins, turning regularly and basting with melted butter mixed with the lemon juice.
• serve the lamb resting on the rice sprinkled with the mint and drizzled with curry sauce if liked ( ready bought good curry sauce is ideal).

PORK BIRYANI

Steps:

• Mix the pork in a bowl with the ginger, garlic, garam masala, chili powder, tumeric, chillies, mint and coriander. Cover and refrigerate overnight.
• The next day, put the sliced onion in a colander, sprinkle with salt to draw liquid out of the onions. Discard liquid, rinse onions and pat dry.
• Heat oil and butter in a dutch oven, then fry onions until golden brown (about 10 minutes). Remove onions and drain. Pour off and reserve all but about 2 tbsp of the butter and oil.
• Fry the pork in the dutch oven until well browned. Add cooked onions and yogurt and cook on low for 40 minutes.
• In a large saucepan, boil enough water to cover rice. Add rice, return to the boil, and cook 5 minutes.
• Drain rice, spread on top of onions and pork in dutch oven. Drizzle with lemon juice, saffron/milk mixture, and the leftover butter and oil.
• Preheat the oven to 425 Fahrenheit.
• Make a dough by adding a little water to the flour and 1 tsp salt. Roll dough into a long, thin sausage shape, and press along the top rim of the dutch oven. When the lid is placed on this dough, it will form a seal between the lid and base of the dutch oven.
• Cook sealed dutch oven on high heat for 5 minutes before transferring to oven. Bake in oven for 40 minutes.
• Remove from oven, break dough seal and enjoy.