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Main Course

Quick Mutton Biriyani

Kerala biryani — lighter on oil, heavier on spice, and always cooked with jeerakasala rice for that distinctive short-grain bite. The mutton is marinated separately and layered with the rice for the final steam.

Ingredientsfor 4 servings

2 cup Basmati rice
1 Lb Lamb chopped to small pieces
4 nos Garlic pods — crushed
2" root Ginger — grated
4 nos Green chillies — finely chopped
Unsalted cashew nuts A handful
1 nos Onion finely chopped, large
1/2 tsp Turmeric powder
1 cup Fresh coriander leaves — chopped
1 tbsp Garam masala powder
Seeds from 8 Green cardamoms
1 nos Lemon
Salt, to taste

Preparation

Step 1
Salt the water in a large pan and Bring to a rolling boil.
Step 2
Add the basmati rice and cardamom seeds.
Step 3
Cook for about 7 minutes and then drain.
Step 4
Meanwhile fry the onion until translucent.
Step 5
Add the ginger, garlic, chillies and garam masala and stir fry for a further 2 minutes mixing well.
Step 6
Add the lamb and seal well on all sides.
Step 7
Add a cup of water and simmer until the meat is tender.
Step 8
Add the rice, lemon juice and give it a good stir.
Step 9
Lay the contents out into a baking dish and bake covered in the oven at 200 degrees for about 20 minutes.
Step 10
Goes well with the crushed nuts and corinader leaves poured over.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.

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Main Course

Quick Mutton Biriyani

Ingredientsfor 4 servings

2 cup Basmati rice
1 Lb Lamb chopped to small pieces
4 nos Garlic pods — crushed
2" root Ginger — grated
4 nos Green chillies — finely chopped
Unsalted cashew nuts A handful
1 nos Onion finely chopped, large
1/2 tsp Turmeric powder
1 cup Fresh coriander leaves — chopped
1 tbsp Garam masala powder
Seeds from 8 Green cardamoms
1 nos Lemon
Salt, to taste

Preparation

Step 1
Salt the water in a large pan and Bring to a rolling boil.
Step 2
Add the basmati rice and cardamom seeds.
Step 3
Cook for about 7 minutes and then drain.
Step 4
Meanwhile fry the onion until translucent.
Step 5
Add the ginger, garlic, chillies and garam masala and stir fry for a further 2 minutes mixing well.
Step 6
Add the lamb and seal well on all sides.
Step 7
Add a cup of water and simmer until the meat is tender.
Step 8
Add the rice, lemon juice and give it a good stir.
Step 9
Lay the contents out into a baking dish and bake covered in the oven at 200 degrees for about 20 minutes.
Step 10
Goes well with the crushed nuts and corinader leaves poured over.

Tip

The bottom layer of rice — the crispy, golden crust — is called the "thari" and is the most prized part. Cook on very low heat for the last 10 minutes to get it right.