Durban Mutton Biryani (One could improvise with Chicken)

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.