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  • Parsi Mutton Biryani – Step by Step Recipe

    Posted on | March 4, 2012 | 10 Comments |

     

    Parsi Mutton Biryani

    I have no idea what makes this Biryani Parsi, as I don’t know anything about the Parsi cuisine. I found this recipe in a cookbook titled Parsi Kitchen by Jeani Mohindra. It is one of those tiny paperback books I picked up from India and it is the first recipe I am trying from the book. I don’t know the authenticity of the recipe, but I have to say the biryani was delicious! It is an easy recipe, but like any other proper biryani recipe, it is quite a laborious process, way too many steps, but I am sure you will love the end results.

    Ingredients

    • Goat meat, bone-in – 1.5 lbs
    • Basmati rice – 3 cups
    • Sliced Onions – 4 cups
    • Ginger paste – 1 tbsp
    • Garlic paste – 1 tbsp
    • Red chili powder – 1 tbsp
    • Black peppercorns – /12 tsp
    • Cloves – 6
    • Cinnamon – 1″ stick
    • Cardamom – 6
    • Mace – 1/2 tsp
    • Yoghurt – 1 cup
    • Salt to taste
    • Saffron – a few strands
    • Milk to dissolve saffron – 1/4 cup
    • Oil – 1/4 cup
    • Fried cashew nuts for garnish

    Method

    Clean and cut the goat meat into bite-sized pieces.

    Wash and soak the rice in water for at least 30 minutes.

    Heat the oil in a large pan and fry half of the onions till brown. Remove with a slotted spoon to a plate lined with a paper towel to drain the excess oil. Keep aside.

    ParsiBiryani-3ParsiBiryani-1ParsiBiryani-2

    Remove almost all the oil from the pan except for a tbsp and add the remaining onions. Add salt and sauté till soft. Now add the red chili powder and sauté for a minute or so. Add the whole spices and the ginger garlic pastes and sauté till the ingredients are well-combined, 2-3 minutes.

    ParsiBiryani-4ParsiBiryani-5ParsiBiryani-6ParsiBiryani-7ParsiBiryani-8ParsiBiryani-9

    Add the meat and stir well to combine. Cook on medium heat until all the water evaporates and the meat starts to brown – about 5-6 minutes.

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    Reduce the heat and add the yogurt and mix well.

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    Add 1/2 a cup of water, mix well. Cover the pan with a tight fitting lid and let it cook for 15 minutes on medium heat. Remove the lid and cook it down till all the liquid is gone and the gravy forms a thick layer on the meat.

    ParsiBiryani-14ParsiBiryani-15

    While the meat is getting is cooked, heat about 15 cups of water in a large pot along with some salt. Add the rice and cook till just soft. Drain well in a colander.

    Pre-heat the oven to 375F.

    In a large oven proof vessel spread a layer of rice and then spread a layer of meat on top of the rice. Sprinkle some fried onions on the meat. Add another layer of rice. Repeat the layers if needed, finally finishing up with a layer of rice and fried onions on top. Soak the saffron strands in milk and pour this over the rice mixture.

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    Cover the vessel tightly with foil and bake in the pre-heated oven for 30 minutes. Remove from the oven and mix gently to combine. Garnish with cashews. Serve with a Raita on the side.

    Parsi Mutton Biryani-1

    Category: India - Other, Lamb or Goat, Rice, Rice Or Biryani, Step by Step

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    Comments

    10 Responses to “Parsi Mutton Biryani – Step by Step Recipe”

    1. nags
      March 4th, 2012 @ 6:34 pm

      yes it’s a bit more time-consuming than normal dishes but a biriyani is ALWAYS worth it in my opinion.

    2. Arch
      March 4th, 2012 @ 8:41 pm

      You should try the dhanshak and patra ni machi, if they are in that book..those are some awesome dishes from the Parsi cuisine…

    3. Irene
      March 5th, 2012 @ 4:05 am

      Mouthwatering dish :)

    4. Spandana
      March 10th, 2012 @ 12:41 pm

      It looks very delicious Sig. All the hardwork pays at the end :-)

    5. Pravs
      March 16th, 2012 @ 5:54 am

      lovely and tempting pics. How are you sig ?

    6. Munmun kalita
      May 13th, 2012 @ 11:29 pm

      I love all d item of chicken..

    7. FIRDOSH
      February 4th, 2013 @ 11:37 pm

      hi, kindly send more recipes for parse dishes

      on my emaol

    8. Shaziamaqsood
      April 10th, 2013 @ 9:58 pm

      Do we haish ve to apply ghee on the baking dish thanks

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      July 22nd, 2013 @ 11:25 pm

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