Preparation time: 15-30 min
Baking time: 1 hour
Serves 6-8
1.5 kg mutton on the bone
Marinade 65 ml (¼ cup) dry biryani mix 2 green chillies 3 ml (½ tsp) turmeric 5 ml (1 tsp) mutton masala 30 ml (2 tbsp) biryani masala 250 ml (1 cup) buttermilk 5 carrots, chopped 30 ml (2 tbsp) brown sugar 45 ml (3 tbsp) flour
500 ml (2 cups) beef stock
500 ml (2 cups) lager beer
2 parsley stalks
4 sprigs thyme
2 bay leaves
8 potatoes, peeled 1 Cut mutton into cubes. Combine all the marinade ingredients in a large bowl and marinate meat for 2 hours. 2 Heat oil, season potatoes with salt and fry until golden-brown. Add onion, ginger, garlic and tomato to the potatoes and sauté until the onions are translucent. Add marinated meat and cook for 30 minutes. 3 Parboil rice, strain and rinse. Cook lentils in boiling water until soft and strain. Slice 3 boiled eggs in half. 4 Spoon rice into a large baking dish, followed by a layer of potatoes, meat, sliced eggs and lentils. Repeat the layers, ending with a layer of meat and eggs. 5 Cover with greaseproof paper and bake for 1 hour at 160 °C. Serve warm, garnished with saffron, fresh coriander and the remaining sliced boiled egg.
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