Arabic Mutton Biryani

By Food Fusion · 150 min

Ingredients

Instructions

1. Dry roast the coriander seeds, cumin seeds, black peppercorns, cloves, green cardamom, cinnamon sticks, star anise, dried lemons and bay leaves in a pan until fragrant.
2. Add the turmeric and mix well, then let it cool.
3. Grind the roasted spices in a spice mill to a fine powder.
4. In a pot, add the mutton, ginger garlic paste, salt, cinnamon sticks, black cardamom, cloves, bay leaves and water. Bring to a boil.
5. Skim off the scum, cover and cook on medium-low heat until the meat is tender (35-40 minutes), leaving ½ cup of stock.
6. In a pot, melt the ghee. Add the cinnamon stick and cumin seeds and mix.
7. Add the onion and fry until light golden.
8. Add the tomatoes and cook until soft (2-3 minutes).
9. Add ginger garlic paste, salt, coriander powder, red chilli powder, cumin powder, turmeric powder and 2 tbsp of the Arabic spice mix. Mix and cook 1-2 minutes.
10. Add the yogurt and cook until the oil separates (2-3 minutes).
11. Add the boiled mutton with its stock, mix and cook 1-2 minutes.
12. Set aside half of the mutton gravy in a bowl for layering.
13. In a pot, layer half the parboiled rice, fried onion, fresh coriander and mint, the reserved mutton gravy, the remaining rice, lemon juice, fried onion, mint, coriander, yellow food colour and ghee. Cover and cook on high heat for 5 minutes, then on low heat for 8-10 minutes.
14. Serve.

Summarized from Food Fusion's video. Watch it for the details.

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