ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Monday, October 29, 2012

ANGLO-INDIAN LAMB / MUTTON BIRYANI



ANGLO-INDIAN LAMB / MUTTON BIRYANI
Serves 6    Preparation time 1 hour
Ingredients

1 kg Basmati Rice or any other long grained Rice …wash and soak for about 1 hour
1 kg Mutton / Lamb or Beef cut into fairly big pieces
3 bay leaves
2 teaspoons all spice powder or garam masala
3 large tomatoes chopped
3 small sticks of cinnamon, 3 cloves, 3 cardamoms
2 cups oil or ghee
Salt to taste
6 green chilies slit lengthwise
3 tablespoons ginger garlic paste
2 teaspoons chillie powder
3 large onions sliced finely           
1 teaspoon turmeric powder
½ cup fresh mint leaves
3 tablespoons curds / yogurt

Wash the meat and marinate with the spice powder, green chillies, curds, half the quantity of ginger garlic paste and turmeric powder for half an hour.

Heat the oil or ghee in a large vessel and add the bay leaves, cloves, cinnamon, cardamom, remaining ginger garlic paste and onions and sauté for some time. Add the chopped tomatoes, mint leaves and chillie powder and simmer till the oil separates from the mixture and the tomatoes are reduced to pulp. Add the marinated meat and salt and cook for 10 minutes. Remove the pieces and keep aside. Now add sufficient water to the gravy in the vessel so as to get about 7 glasses of liquid. Add the rice and cook till half done. Now add the cooked meat and mix well. Cover and cook on low heat for a few more minutes till all the liquid evaporates and the Biryani is done.
Serve with Curd Chutney or Pilaf (palau) Chutney

PALAU CHUTNEY OR CURD CHUTNEY
Ingredients
2 tablespoons roughly ground coconut paste
2 green chilies
2   medium size onions chopped finely
1 tablespoon chopped coriander leaves
½ teaspoon salt
1 teaspoon lime juice
½ teaspoon sugar
½ cup curds or yogurt

Mix all the ingredients together and serve as an accompaniment for Biryani or Palau.

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