Mutton/Lamb/Beef Biryani from Scratch - Marina

Recipe by Marina Lasrado 


Ingredients:
For the meat
1 1/4 kg lamb/mutton/beef
2 tsp salt (adjust to taste)
1-2 tbsp vinegar (adjust to taste)

To grind:
10 red chilies
3" ginger
10 cloves garlic
1 1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1 tbsp fennel seeds
5 cardamom pods
8 cloves
2" cinnamon stick
2 star anise
3 tbsp coconut milk powder
8 cashew nuts

For the biryani masala base (do not grind):
4 onions (sliced)- half for garnishing 
4 tomatoes (finely chopped)
4 sprigs mint leaves (roughly chopped)
1 bunch coriander leaves (roughly chopped) - 2 tbsp for garnishing
1/4 cup oil
1/4 cup ghee

For the rice:
1 kg/4 cups basmati rice (washed and soaked in lukewarm water for 15 minutes)
2-3 bay leaves
3 tbsp oil
3 tbsp ghee
1 tsp salt (adjust to taste)

Steps:
  1. Cook the meat with salt, vinegar and water till soft. Set aside.

  2. Grind the ingredients to a fine paste and keep it ready. 

  3. In a large pan, heat 1/4 cup oil and 1/4 cup ghee. 
  4. Add the sliced onions and fry until crisp. Keep 1/2 the onions aside for garnishing. 
  5. To the same pan, add chopped tomatoes and cook until soft and the oil separates from the side. 
  6. Add the ground masala paste. Fry till the raw smell goes, about 4-5 minutes. 
  7. Add the chopped mint leaves, coriander leaves and cooked meat pieces. Mix together and cook for 5 minutes to coat the meat with the masala. 
Homemade Biryani Masala Base

To cook the rice
  1. In a vessel, heat 3 tbsp oil and 3 tbsp ghee.
  2. Add the soaked basmati rice (drain water) and stir it once over so that the rice is well coated with oil.
  3. Add boiling hot water (1:2 proportion or 4 cups rice = 8 cups water) and bring to a boil on high flame. Then, reduce the flame and cook covered for 10 minutes. Check if the rice is done, or if needed, sprinkle a little hot water.
Layering the biryani
  1. Use a wide bottomed vessel, and layer it with cooked rice, lamb, fried onions and food color/saffron strands soaked in milk (optional)
  2. Cover and place the vessel on low heat for 5-10 minutes. 
  3. Garnish with coriander leaves.
  4. ENJOY!


Notes:
  • Once the meat is cooked till soft, transfer the broth to a different container. You can later add this to the fried ground masala to make a semi dry gravy according to desired consistency. 
  • Cooking time of rice depends on the quality of rice.