Website of the Year India 2016



Srilankan Biriyani Mutton Recipe

Srilankan Biriyani Mutton is a popular Sri Lankan Main
Author :
 
On :
Monday, 23 May, 2016
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Sri Lankan Recipe
Technique :
Steam Recipe
Difficulty :
Medium
Servings :
Serves 6
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Section A:
  • Mutton pieces - 500gm
  • Vinegar -1 tbsp
  • salt - 1 tsp
  • Coriander seeds - 2 tsp
  • Cumin seeds - 2 tsp
  • black pepper Corns - 1 tsp
  • Curry leaves - few
  • Cardamoms - 6
  • Cloves - 4
  • Section B:
  • Coconut - 1, large
  • Basmati Rice - 4 cups
  • salt - 2 tsp or to taste
  • Rampe leaves - 2 pieces
  • Section C:
  • Ghee - 1/2 cup
  • Cashew nuts - 2 tbsp
  • Raisins - 2 tbsp
  • Rampe leaves - 2 pieces
  • Curry leaves - few
  • Onion - 1 cup, sliced
  • Butter - 1 tbsp
  • cardamom, cloves, Cinnamon - 6 each, powdered together
  • hard boiled eggs - 4
  • Potato wafers - 1 cup
  • How to Make Srilankan Biriyani Mutton:

    1. Mix the mutton pieces with vinegar and salt. Roast rest of the ingredients in section A and grind together to a fine powder. Add to the mutton and set aside.
    2. Grate the coconut and extract 1 cup thick milk and 2 cups of thin milk.
    3. Wash the rice, drain well. Add the thin milk and 5 cups of water. Add rampe leaves (in section B) and salt to taste.
    4. Cook till all the liquid is absorbed. Spread on a wide tray and allow to cool.
    5. Heat Ghee (section C) fry cashew nuts and raisins, drain and reserve.
    6. Add rampe, curry leaves and onion to the remaining Ghee in the pan. Fry till onion is golden brown. Add the mutton mixture, fry for 5 minutes. Add 1 cup of water and simmer till the mutton is cooked and almost dry.
    7. Add the cooked rice to the mutton in the pan. Pour the thick coconut milk on top. Sprinkle with the powdered spices. Mix gently. Dot with butter and leave covered on a low flame for 8-10 minutes till the coconut milk is absorbed. Alternately, place the mutton and rice mixture in an oven proof dish. Cover with aluminium foil and bake in a hot oven (200 degrees centigrade) for 20 minutes
    8. Transfer the biryani to a serving dish and serve garnished with fried cashew nuts, raisins, hard-boiled egg halves and potato wafers.





     

    Bawarchi of the Week

    Apoorv Bhatt

    Apoorv Bhatt

    With over sixteen years of experience in luxury hotel brands, Apoorv Bhatt is currently working as Corporate Chef with Berggruen Hotels.

    know more
  • Hyderabadi dum biryani

    Hyderabadi dum biryani

    Non-Vegetarian

  • Eggless Suji Cake
  • Pineapple Toffee

    Pineapple Toffee

    Kid friendly