HYDERABADI MUTTON BIRYANI

PREPARATION TIME:4o mins

MARINATION TIME:3 - 4 hours

COOKING TIME: 30 mins

SERVES:8

INGREDIENTS:

mutton --1 kg [ shoulder of lamb ]

rice - 1/2 kg [ basmati ]

onions--4 finely sliced

ginger paste--1 tsp

garlic paste--1 tsp

green papaya skin--1 tsp [ paste]

red chilli powder--1 tsp

chopped coriander--2 bunches

green mint--1 small bunch

green chillies--4

cardamoms--4

cloves--6

cinnamon stick--1 inch

caraway seeds--1 tsp

peppercorn--1 tsp

nutmeg--1 small piece

mace--a few flakes

Make a fine powder of ingredients from cardamom to mace.

yoghurt--4 cups

lemon juice--of 3 limes

milk--1/2 cup

oil--2/3 cup

ghee or clarified butter--2 tbsp

salt to taste

liberal pinch of saffron

METHOD:

Heat oil and fry the oniond till golden brown,crush them after they cool.Rub the ginger and garlic and the papaya paste into the meat.Add 3 cups of yoghurt,salt,red chilli powder,coriander,mint, green chillies,the ground spices,lemon juice,crushed onions and oil in which the onions were fried.Mix well and marinate.

Wash the rice and mix with 1 cup well beaten yoghurt.Add saffron to 1/2 a cup of milk.Set aside.Take a heavy bottomed pan with a tight covering lid.Transfer the marinated meat with the marinade to the pan.Place the rice over the meat.Sprinkle the saffron milk over the rice.Dot it with ghee.Cover and cook,first at high heat,then at medium and then at low heat till the meat is tender,the liquids are absorbed and rice cooked.Take out gently and serve steaming hot.