Mick Gower's Indian Recipes

Mutton Biriani (Gosht Bryani)


  • 2 lb trimmed mutton or lamb cut into 1" cubes
  • 1 tsp crushed garlic
  • 4 tsp ground almonds
  • 6 cloves
  • salt to taste
  • 1 small onion, chopped
  • 1 tsp ground ginger
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 2 tbsp Ghee or oil
  • ¼ cup yoghurt
Rice
  • 2 cups water
  • salt to taste
  • 4 crushed cardemom pods
  • 1 tsp cummin seeds
  • 1 cup rice
  • 1" stick cinnemon
  • ½ tsp rose essence
  • ½ cup cream, of pouring consistency
  • 1 tbsp boiling water
  • ½ tsp saffron strands
Garnish
  • ¼ cup split almonds, fried
  • ¼ cup sultanas
  • ¼ cup cashews, chopped and fried
  • 1 large onion, sliced thinly in rings and fried golden brown


Blend together all the spices and ground ingredients from the first part of the recipe, adding a little water to facilitate the blending. Heat the ghee in a pan and add the ground mixture, then fry, stirring constantly until the oil starts to separate slightly. wash blender jar with a small quantity of water and add this liquid to the pan, stirring until it has absorbed or evaporated. Add the mutton pieces and salt and stir until all the meat is well coated. Lower heat, cover, and simmer for about three quarters of an hour until the mutton is almost cooked. Beat the yoghurt and add to the gravy in the pan. It should now be nice and thick.

Prepare rice and put in another large saucepan with the water, whole spices and rose essence. bring rapidly to the boil, then lower the heat. Add a close fitting lid and simmer gently for about 15 minutes.

Pound the saffron strands in a mortar with the tablespoon of boiling water, then stir the mixture into the cream.

Grease a large casserole and spread over the bottom half of the rice. Pour over half the cream and saffron mixture, sprinkle with cummin seeds then cover with a layer of mutton, going right out to the edges. Cover with the remaining rice. Pour over the rest of the cream mixture and sprinkle with the rest of the cumin seeds. Cover tightly with foil, crimping the edges carefully, then put on a lid and bake in a moderatly-slow oven (160°C) for 40 - 45 minutes. Serve inthe casserole or turn out carefully onto a serving dish. Garnish.

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