Author: Adapted and Modified from Meera Sodha's Made in India: Recipes from an Indian Family Kitchen
Prep time:
Cook time:
Total time:
Serves: 3 to 4 pax
Ingredients
The spices
2 Star Anise
2 tablespoons Coriander Seeds
10 Cloves or ½ teaspoon Cloves
1 teaspoon Whole Black Peppercorn
1 tablespoon Cumin Seeds
8 pieces of Green Cardamom Seeds
1 teaspoon Fennel Seeds
2 pieces Cinnamon Stick (approx. 5 g)
½ teaspoon turmeric powder
½ teaspoon chili powder
Garlic-Ginger Paste
8 cloves Garlic or 4 tablespoon chopped Garlic
20g Ginger
2 to 3 Chili Padi (Optional or can be reduce or increase based on personal preference)
2 to 3 tablespoon of oil
The Curry
250g Yellow Onions (Sliced, about 2 large onions)
Garlic-Ginger Paste
Grinded Spices
2 teaspoon Salt
2 teaspoon Light Soy Sauce
3 tablespoons whole-milk yogurt (do not use greek yogurt)
3 tablespoons tomato paste (Not to be substitute with tomamto sauce, or puree)
400 ml Water
600g to 1kg of Cubed Lamb/Beef (the more tender the meat, the lesser the time it need to simmer - recommended shoulder for lamb and ribeye for beef; do feel free to use other parts)
The Caramelised Onions
250g sliced Yellow onions (About 2 big onions)
2 tablespoon oil
The Saffron Basmati Rice
180g Rice (washed and soaked in water until needed)
1 teaspoon Rose Water
1 teaspoon Saffron (or a large pinch), soaked in 2 tablespoons hot water
Garnishes
Pomegranate Seeds (about 1 small one)
Cilantro Leaves
Instructions
Grind the Spices
Add all the ingredients for the spices in a grinder and grind until powdery
Set aside
Blend the Garlic-Ginger Paste
Add all the ingredients for the garlic-ginger paste into the blender and blend until smooth
Add more oil if necessary
Set aside
For the curry
Sear the cubed meat in a heated deep pot that is big enough to hold the curry, under medium heat
Sear until golden brown; remove from the pot and set aside
Use the remaining fats from searing, add in the sliced onions, ginger-garlic paste and grinded spices into the same pot.
Saute under medium heat until fragrance
Add in all the remaining ingredients for the curry and bring to boil
Lower to low heat and allow it to simmer for 1.5 hours or until the meat become soft and tender; cover with lid
Check and Stir occassionally; add more water if necessary
Preheating the oven
'20 minutes before the curry is ready, preheat the oven at 180 degree Celsius and prepare the rice
Caramelise the onions
Caramelised the onions with 2 tablespoons of heated oil in a small frying pan over medium heat for about 20 minutes.
Set aside for assembling the rice
Preparing the Saffron Basmati Rice
Drain the soaked rice and transfer the rice into a saucepan.
Add enough water to cover the rice with an extra 2 inches of water
Boil under medium heat for about 8 mins until the rice become tender
Drain away any excess water and set aside
Remove from the pan and set aside
Assembling the Biryani
When the meat is ready, off the heat
Prepare a casserole or oven-proof pot or dutch-oven, scoop half of the meat into the bottom of the casserole
Layer half of the drained basmati rice over the meat, then layer half of the caramelised onion over the rice.
Repeat the process with the remaining half of the meat, then the remaining rice, follow by the remaining caramelised onions
Top with the soaked saffron and its water, and rose water
Cover the casserole/pot with aluminium foil or lid and pop it into the oven
Bake for 20 mins
Reserve the curry gravy for serving
Garnishing & Serving
Remove for casserole from the oven and remove the foil/lid
Give the rice a light stir to fluff up the rice
Scoop and serve into individual plate.
Drizzle over the reserved curry gravy, and sprinkle over some pomegranate seeds and garnish with cilantro leaves
Serve with the remaining reserved curry gravy on the side.
Recipe by eckitchensg at http://eckitchensg.com/2016/09/yumz-yumz-mutton-nasi-biryani/