13 December 2012,22:48 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • Drop the mutton in a pan and add yogurt, tomatoes, garam masala, red chilli powder, and salt.
  • Add the ground spicy paste and squeeze the juice of lime. Mix throughly and leave to marinate for about 3 hours.
  • Take a heavy bottomed pan and heat oil. Fry the onions till golden. Remove with a slotted spoon and set aside.
  • Sprinkle salt to the potatoes and fry till golden. Remove and set it aside.
  • Add the marinated meat and fry on medium flame stirring continuously till the contents come to a boil. Cover and cook further on low flame for about 8 - 10 more minutes.
  • Heat 2 tablespoon oil and add cardamoms, anise, peppercorns, cinnamon and caraway seeds, followed by rice and adjust seasoning with salt. Mix and fry for another 2 minutes.
  • Transfer half of the rice and place it over the meat. Put the fried potatoes over the layer of rice.
  • Sprinkle the fried onions and the apricots over the potatoes and cover with balance rice.
  • Pour 2 tablespoon ghee over the rice and also sprinkle the crushed saffron. Add hot water to reach 1 inch above the surface of rice. Do not mix.
  • Cover with a tight fitting lid and place the biryani pan on a pre-heated griddle and cook on medium-low flame for about 10 - 12 minutes
  • Cook on low flame for about 20 - 30 minutes or until the meat and rice are done. Allow the biryani to stand for 5 minutes after it is done and serve hot.


  • 750 grams long grain rice, rinsed, soaked and drained
  • 1 kg mutton, cut into medium pieces, washed and drained
  • 175 grams yogurt, whisked
  • 2 tomatoes, chopped
  • 1 teaspoon garam masala
  • 1 tablespoon red chilli powder
  • Juice of 2 limes
  • 250 grams onions, sliced
  • 2 potatoes, peeled and cut into medium sized pieces
  • 12 dried apricots, deseeded and chopped
  • ½ teaspoon saffron, light dry roasted and crushed
  • 150 ml Cooking oil
  • 2 tablespoon ghee
  • Salt, to taste
  • 2 black cardamoms
  • 2 star anise
  • 1 teaspoon peppercorns
  • 2 inch cinnamon sticks
  • 1 teaspoon caraway seeds

Ground to a fine paste

  • 100 grams fresh green coriander
  • 2 inch ginger piece
  • 12 garlic cloves
  • 8 green chillies
  • 2 inch raw papaya piece

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