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Recipes in English >> Rice / Biryani / Pulao Recipes >> Mutton Biryani

• Rinse rice well, soak it in cold water for 30 minutes and drain. Place saffron threads into two tablespoons of boiling water and allow to soak for 10 minutes.
• Melt butter in a large, heavy skillet. Add onions, ginger and garlic. Sauté, stirring constantly for 5 minutes, or until onions are soft and translucent but not brown.
• Add cumin, coriander, cardamom, peppercorns, and cinnamon stick. Sauté, stirring constantly for about 2 minutes. Dry lamb cubes with paper towels and add to the spice mixture, taking care not to splatter. Sauté for about 10 minutes, or until they are seared and brown.
• Add apricots, raisins, cashews, half the almonds, bay leaves, and 1 tsp. salt. Pour into chicken stock, cover pan, and simmer until lamb is tender, about 35 to 40 minutes.
• Taste the mixture and add more salt if necessary. Remove pan from heat. Remove and discard cinnamon stick and bay leaves. Set aside and keep warm.
• Preheat oven to 350 degrees F. In a large saucepan, bring 3 pints of water to boil over high heat. Add remaining salt and rice, and boil for 1 to 2 minutes. Remove pan from heat and drain rice in a colander. Pour 1 tablespoon of melted butter into a large, ovenproof casserole dish.
• Put one-third of the rice in the bottom. Sprinkle with one-third of the saffron water. With a slotted spoon, transfer half of the meat and fruit mixture to the casserole dish.
• Add another third of the rice and saffron water. Add the remaining meat and fruit mixture, reserving the pan juices. Finish with a last layer of the rice sprinkled with the remaining saffron water.
• Pour the reserved pan juices over all. Sprinkle with pistachios, remaining almonds, and remaining melted butter. Cover casserole dish and bake until the rice has absorbed all the liquid--approximately one half hour.
• Remove from oven and serve immediately

Serves 6 people
Preparation Time: 15 minutes
Cooking Time: 30 minutes.