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Mutton Biryani   HT MC Pakistani 85mins

Serves 4-6   Hot Lamb Main Course Pakistan Asia

Ingredients
240ml/8fl.oz. Ghee or Oil
2 Onions, finely chopped
675g/1-1/2lb Mutton or Lamb, cut into 2.5cm/1 inch cubes
Salt to taste
2 teasp Red Chili Powder
2 teasp Turmeric Powder
1 ½ teasp Black Cumin
4 2.5cm/1-inch pieces Cinnamon Sticks
4 Cloves
4 Cardamom Pods
2 Bay Leaves
2 teasp Ginger Paste
2 teasp Garlic Paste
720ml/24fl.oz. Water
4 Tomatoes, chopped
180ml/6fl.oz. Plain Yoghurt
675g/1-1/2lb Rice
1 tbsp Freshly chopped Coriander
a few Mint Leaves
1 teasp Lemon Juice

Instructions

1. Heat the oil in a large saucepan, add the onions and fry until golden brown.

2. Add the mutton and fry over a high heat for 5 minutes, turning from time to time.

3. Add the Salt, Red Chili Powder, Turmeric Powder, Black Cumin, Cinnamon Sticks Cloves, Cardamom Pods, Bay Leaves, Ginger and Garlic Pastes together with the water, mix well then reduce the heat, partially cover and cook for 45 minutes.

4. Meanwhile, place the rice in another saucepan, cover with 5cm/2-inches of water, bring to the boil then reduce the heat and simmer for 10 minutes only until half cooked. Drain well and set aside.

5. After the 45 minutes cooking time, stir the yoghurt into the meat mixture and cook gently for a further 5 minutes.

6. Place one quarter of the half cooked rice on the bottom of a large saucepan then top with one quarter of the meat mixture. Continue layering until the rice and meat are finished. Sprinkle with the chopped coriander, mint leaves and lemon juice, cover and cook over a medium heat for 5-10 minutes unit rice is completely cooked. Serve hot.

 

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