Results 1 to 2 of 2

Thread: Srilankan Mutton Biriyani

  1. #1
    Srilankan Mutton Biriyani

    Ingredients

    Section A:
    mutton pieces - 500gm
    vinegar - 1 tbsp
    salt - 1 tsp
    coriander seeds - 2 tsp
    cumin seeds - 2 tsp
    black pepper corns - 1 tsp
    curry leaves - few
    cardamoms - 6
    cloves - 4
    Section B:
    coconut - 1, large
    basmati rice - 4 cups
    salt - 2 tsp or to taste
    rampe leaves - 2 pieces
    Section C:
    ghee - ½ cup
    cashew nuts - 2 tbsp
    raisins - 2 tbsp
    rampe leaves - 2 pieces
    curry leaves - few
    onion - 1 cup, sliced
    butter - 1 tbsp
    cardamom, cloves, cinnamon - 6 each, powdered together
    hard boiled eggs - 4
    potato wafers - 1 cup

    Method

    Mix the mutton pieces with vinegar and salt. Roast rest of the ingredients in section A and grind together to a fine powder.
    Add to the mutton and set aside.
    Grate the coconut and extract 1 cup thick milk and 2 cups of thin milk.
    Wash the rice, drain well. Add the thin milk and 5 cups of water.
    Add rampe leaves ( in section B ) and salt to taste.
    Cook till all the liquid is absorbed. Spread on a wide tray and allow to cool.
    Heat ghee (section C) fry cashew nuts and raisins, drain and reserve.
    Add rampe, curry leaves and onion to the remaining ghee in the pan.
    Fry till onion is golden brown. Add the mutton mixture, fry for 5 minutes.
    Add 1 cup of water and simmer till the mutton is cooked and almost dry.
    Add the cooked rice to the mutton in the pan. Pour the thick coconut milk on top.
    Sprinkle with the powdered spices. Mix gently.
    Dot with butter and leave covered on a low flame for 8-10 minutes till the coconut milk is absorbed.
    Alternately, place the mutton and rice mixture in a oven proof dish , cover with aluminum foil and bake in a hot oven (200 C) for 20 minutes
    Transfer the biryani to a serving dish and serve garnished with fried cashew nuts, raisins, hard boiled egg halves and potato wafers.

    Note: Rampe is an aromatic leaf which looks like the leaf of lily plant. It is extensively
    used in Srilankan cooking along with curry leaves. It is also known as Panduan or Theoy.
    If it is not available, just omit it or use bay leaves as an alternate flavor addition.
    Note: Packaged coconut cream may be used instead of thick coconut milk and the same, diluted with water may be used instead of thin coconut milk
    [SIGPIC][/SIGPIC]

  2. #2
    Wow... great

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •