Page 16 - IRAS2021_020621
P. 16

                   RECIPE
MUTTON BRIYANI
Ingredients
• 4 teacups white rice
• 1.2 kg lamb
• 1 teacup corn oil
• 4 large onions (sliced)
• 1 teacup yoghurt
• 2 tbs fresh garlic
Spice paste mix
• 2 tsp chilli powder
• 2 tbs ginger paste
• 4 tbs almonds with skin removed
• 1 tbs grated coconut
• 1 tbs sesame seeds
• 2 tsp coriander seeds
• 1 tbs salt
• 1 tsp turmeric powder
• 7 cups water
Grind almonds, grated coconut, sesame seeds, coriander seeds and salt together.
Cut the lamb into 5 cm pieces, wash and rub with salt. Squeeze out water from meat. Marinate with spice paste mix.
Method
1. Heatoilinpan.Frymeatandonionsfor5minutes.
2. Addyoghurtandmeat.Fryuntilmeatisbrown.
3. Add2cupsofwaterandcookoverlowflameuntilmeatis
tender.
4. Whenmeatistenderandgravyisnolongerwateryand
the oil separates, remove from flame and set aside.
5. Boilricein5cupsofwaterinapanuntilriceisdone.
Drain off all water and set rice aside.
6. Takeafreshsaucepanandlayerriceandmeat,beginning
and ending with rice layers.
7. Coverlidwithacleanclothandplaceoversaucepan,
weighing down lid with weight. Cook over flame for 5-7
minutes or until steam arises.
8. Removefromflameandplacepaninamediumovenfor
10-15 minutes.
9. Removefromoven.Transferbriyaniintoahotpackto
keep warm.
10.Serve hot with “raita” – yoghurt with sliced onions and
cucumber.
    Images are for illustration purposes only.
 
























































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