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Biryani Badshahi

1 kg Mutton
500 g Rice parboiled
3 tb Lemon juice
20 Blanched almonds
1 tb Mint leaves; (chopped)
2 c Butter
2 Handfuls chopped coriander leaves
1 tb Cumin seeds
4 lg Sliced onions
4 Whole cardamoms
2 tb Sweet oil
8 Pods garlic
4 Whole cloves
1 2 inch long ginger
1 tb Saffron
1 tb Green chillies chopped
1 tb Red chillies powdered
1 1 inch piece cinnamon
1 kg Curd
250 g Milk
6 c Water
Salt to taste.

First, wash and soak rice. Then fry sliced onions to a golden brown colour. Soak saffron in water. Now grind ginger, red chillies, garlic and almonds and fry these in butter. Add to it mutton and salt and stir for five minutes. Now add water and cook on a slow fire till meat becomes tender and about 2 cups of the gravy is left. Boil rice again with salt in another pan.

Put curd into a piece of muslin cloth and let the water drain away. Add ckives, cardamom, cumin seeds, mint leaves, chopped chillies and coriander in drained curd. Strain the saffron water and add lemon juice. Add all this to mutton. Sprinkle half of the boiled rice over the mutton, then spread a layer of fried onion and then of rice again. Now pour milk and some butter and cover the vessel.

Seal edges of the pan with flour paste. Place can on a fire for one hour. Serve it very hot with some curry.

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