Durban-style biryani

2017-06-21 06:01
Mutton biryani.PHOTO: sourced

Mutton biryani.PHOTO: sourced

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• ghee (clarified butter) and butter

• 4 cups cooked rice (with 1 teaspoon rough salt)

• 2 1/2 cups boiled masoor (black lentils, with 1 teaspoon rough salt + ¼ teaspoon turmeric

• 6 boiled eggs

• 4 small onions fried (leave handful aside).

• 4 potatoes, fried in halves (mix with yellow colouring)

• two cut potatoes (slices, not fried)

• 2kg mutton curry pieces


• 500ml box sour milk

• 3 tomatoes (liquidised)

• fresh dhania (coriander), chopped

• crushed fried onions (from above)

• 2 pieces Taj (cinnamon),

• 3 Elachi (cardomom) pods

• 3 cloves

• pinch saffron strands and few drops saffron essence

• 2 teaspoon rough salt,

• 2 teaspoon chilli powder

• 1 teaspoon rough red chillies

• 2 tablespoon ginger-garlic masala

• 1 tablespoon green masala

• 2 teaspoon dhana jeeru (cumin),

• 2 teaspoon whole jeeru (cumin),

• ¼ cup lemon juice

• 2 tablespoon white vinegar

• 4 whole green chillies - cut longwards


Add mutton to above mixture.

In a deep pot, pour ghee and put unfried potato slices at bottom.

Take a handful or rice and sprinkle on top of slices.

Place marinated pieces of mutton down, leaving sour-milk mix aside.

Mix in masoor in sour-milk mix. Place fried potato halves on top of mutton, then pour on Masoor.

Place boiled rice and push in boiled eggs into rice.

In a pan mix saffron, with few drops saffron essence and little water. Heat through.

Cut up cubes of butter and place on top of rice.

Sprinkle handful of crushed onions on top.

Pour saffron water over rice.

Cook in oven on moderate heat, covered, till liquid has cooked through.

Place back in oven and cover and allow to steam again for 5 minutes.

Without opening pot, place in rice cushion and tie up tight. This will ensure the mutton cooks through and the rice does not dry out. Leave for 2-3 hours.

Serve with dhai and papar.

Recipe by Ruhana Ebrahim


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