Photograph of the finished Mutton biryani

India · Cơm biryani cừu ủ nồi kín

Mutton biryani

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Basmati rice Basmati rice 1.5 lb
  • Photograph of Lamb Lamb 3.5 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.3 lb
  • Photograph of Onion Onion 4
  • Photograph of Garam masala Garam masala 0.8 oz
  • Photograph of Saffron threads Saffron threads 1.6 g
  • Photograph of Ghee Ghee 11.3 oz
  • Photograph of Herbs Herbs 5.6 oz
  • Photograph of Mint leaves Mint leaves 3.5 oz
  • Photograph of Flour Flour 8.5 oz

Method

  1. 1 Marinate the lamb with yogurt, garam masala, and crushed fried onions for 4 hours.
  2. 2 Boil the young rice for exactly 5 minutes in salted water, then rinse with cold water.
  3. 3 Arrange the marinated, live lamb at the bottom of the pot, then cover it with soft-boiled rice.
  4. 4 Arranging the raw meat is the correct way to cook it; the meat cooks in the steam from the rice, so the juices are not lost.
  5. 5 Pour saffron water, ghee, herbs, and mint over the rice.
  6. 6 Knead the dough into a string, seal the rim of the lid, and let it rise over the lowest heat for 60 minutes.

With an appliance

  • Oven 2 hr

    Replace step 6: seal the lid tightly and bake at 170 degrees for 55 minutes; this provides more even heat than proofing on the stovetop.

Start cooking