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mutton biryani recipe

Mutton Biryani Recipe- Mutton Zurbian Rice is an Arabic dish of rice and meat with aromatic spices, It is similar to Hyderabadi Biryani.

Ingredient

  • 2 LBS lamb pieces (with bones)
  • 8 C Water
  • 2 Chicken Bouillon Cubes
  • 2-1/2 cup Basmati Rice, washed & drained
  • 2 tbsp. Clarified Butter (ghee)
  • 2 Onions, finely chopped
  • 1 cup plain Yogurt
  • 2 Tomatoes, finely chopped
  • 3/4 tsp. White Ground Pepper
  • 3/4 tsp. Ground Cumin
  • 3/4 tsp. Ground Coriander
  • 3/4 tsp. Ground Turmeric
  • 3/4 tsp. Ground Cardamom
  • 3 garlic Cloves, peeled & crushed
  • Garnish with roasted Dry Nuts.

Direction

  • Place lamb pieces and water in a large cooking pot. Bring to boil; remove froth as it appears.
  • Add chicken bouillon cubes; cover and simmer over low heat for about ninety minutes or until lamb pieces are fully cooked.
  • Remove lamb from pot; add the basmati rice to stock and boil for about ten minutes or until almost cooked. Drain rice and set aside.
  • Heat clarified butter in a large pot; add chopped onions and cook for five to seven minutes or until golden brown.
  • Add cooked lamb pieces; stir gently to mix. In a bowl, combine yogurt with chopped tomatoes, spices and garlic; pour mixture over lamb pieces.
  • Add the partially-cooked basmati on top; cover and cook over low heat for twenty-five to thirty minutes or until rice is fully cooked. Serve.
  • 2 LBS lamb pieces (with bones)
  • 8 C Water
  • 2 Chicken Bouillon Cubes
  • 2-1/2 cup Basmati Rice, washed & drained
  • 2 tbsp. Clarified Butter (ghee)
  • 2 Onions, finely chopped
  • 1 cup plain Yogurt
  • 2 Tomatoes, finely chopped
  • 3/4 tsp. White Ground Pepper
  • 3/4 tsp. Ground Cumin
  • 3/4 tsp. Ground Coriander
  • 3/4 tsp. Ground Turmeric
  • 3/4 tsp. Ground Cardamom
  • 3 garlic Cloves, peeled & crushed
  • Garnish with roasted Dry Nuts.
  • Place lamb pieces and water in a large cooking pot. Bring to boil; remove froth as it appears.
  • Add chicken bouillon cubes; cover and simmer over low heat for about ninety minutes or until lamb pieces are fully cooked.
  • Remove lamb from pot; add the basmati rice to stock and boil for about ten minutes or until almost cooked. Drain rice and set aside.
  • Heat clarified butter in a large pot; add chopped onions and cook for five to seven minutes or until golden brown.
  • Add cooked lamb pieces; stir gently to mix. In a bowl, combine yogurt with chopped tomatoes, spices and garlic; pour mixture over lamb pieces.
  • Add the partially-cooked basmati on top; cover and cook over low heat for twenty-five to thirty minutes or until rice is fully cooked. Serve.

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