Durban Mutton Biryani (One could improvise with Chicken)

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INGREDIENTS

  • · 8-10 Tablespoons Oil
  • · 1 kg Leg Mutton or Lamb
  • · 6 Cardoman pods
  • · 1 Tablespoon Cumin powder
  • · 1 teaspoon Cumin Seeds
  • · 2 Tablespooons Fresh Ginger and Garlic
  • · 5ml Salt (Salt to taste)
  • · 250ml Plain Yogurt
  • · 3 Cups Rice
  • · 3 Large Onions
  • · 1 Bunch Mint
  • · 1 Bunch Thyme
  • · 1 Bunch Dhania
  • · 6 sticks Cinnamon
  • · 6 Cloves
  • · 6 Bay Leaves
  • · 4 Anistars
  • · 1 Tablespoon Dhania Powder
  • · 2 Cups Black Lentils
  • · 1 ½ (level) Tablespoons Turmeric Powder
  • · 4 Boiled Eggs
  • · 4 Level Tablespoons Masala
  • · 6-8 Potatoes

METHOD

  1. Cut meat into cubes then wash and drain.
  2. Add all spices, salt, yogurt ;add ½ bunch mint, ½ bunch thyme, ½ bunch Dhania and 2 Tablespoons oil.
  3. Marinate mixture for 1 hour.
  4. Boil lentils with 2 ml salt and a pinch of turmeric. (I use tinned lentils)
  5. Boil rice with 4 Cardamon pods, 3 cinnamon stick, 3 bay leaves, 2 anistars, a tablespoon of Cumin seeds, 10ml salt and pinch of turmeric powder for 15-20 minutes until ¾ cooked.
  6. Heat oil, fry onions.
  7. Add marinated meat to pot and cook for ±30-40 Minutes (Until meat ¾ cooked).
  8. Fry potatoes.
  9. Then add lentils, rice and potatoes, sprinkle with ½ cup water and place in oven until done (±30 Minutes).
  10. Add boiled eggs and mix Biryani before serving. Add butter if necessary.
  11.  Take a long spoon to check if potatoes are cooked and water is evaporated.

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