Mutton Biryani

Prep Time 35

Cook Time 1 20

Marinate 1

Servings

Calories 1676kcal

Ingredients

Marinate the mutton

2 TBSP Green chilies chopped
1 inch Fresh ginger peeled and chopped
2 cloves Garlic
2 TBSP Fresh cilantro
1/2 TBSP Fresh mint
2 TBSP Water use as needed
8 oz Boneless leg of lamb cut into 1-½ inch chunks
1/4 cup Yogurt
2 TBSP Crispy fried onions
1 tsp Salt
1/2 TBSP Lime juice

Make the curry

1 TBSP Extra-virgin olive oil
1/4 cup Onion thinly sliced
1/4 cup Tomatoes thinly sliced
1/2 tsp Ground cumin
1/4 tsp Ground turmeric
1 tsp Chili powder
1/4 tsp Garam masala

Cook the rice

1/2 cup Basmati rice rinsed
1 Cardamom pods
2 Whole cloves
1 Bay leaf
1/2 inch Cinnamon stick
1/2 Star anise
1/4 TBSP Extra-virgin olive oil
1 tsp Salt
1/4 tsp Caraway seeds
1/4 tsp Fresh ginger grated
1/4 tsp Garlic

Palak Paneer

6 oz Baby spinach
1/2 Tomato
2 cloves Garlic finely chopped
1/2 inch Fresh ginger
1/2 Green chilies or more to taste
1/2 TBSP Extra-virgin olive oil
1/2 Onion finely chopped
1/4 cup Water or as needed
1/2 tsp Garam masala
1/8 tsp Ground turmeric
1/8 tsp Chili powder or to taste
Salt to taste
2 TBSP Heavy cream
4 oz Paneer cheese cut into cubes
1/4 TBSP Dried fenugreek leaves
Lemon juice to taste
2 Naan bread

Assemble the Biryani

1 TBSP Milk
pinch Saffron (soaked in 1 tablespoon water)
1 TBSP Crispy fried onions
1/2 TBSP Extra-virgin olive oil

Coconut water

24 oz Coconut water iced

Hot Fudge Sundae

1 cup Vanilla ice cream
4 TBSP Hot Fudge Topping
4 TBSP Whipped cream
2 TBSP Oreo crumbs

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Marinate: Add green chilies, ginger, garlic, cilantro, and mint leaves to a blender along with water as needed. Blend to make a smooth paste. Mix the lamb with yogurt, marinade, crispy fried onions, salt, and lime juice. Keep the marinated mutton in the refrigerator for at least 2 hours or overnight.
Take out the marinated lamb from the refrigerator and keep it on the counter for 30 minutes so that it comes to room temperature. This way, it will cook evenly.
Heat the oil in a pot over medium-high heat. Once the oil is hot, add onions and fry until the onion turns golden brown (7-9 minutes). Add the marinated lamb along with the marinade to the cooker and fry for 4-5 minutes. Keep stirring frequently.
Add tomatoes and cook for 2-3 minutes. Stir in cumin, turmeric powder, chili powder, and garam masala, and cook for another 2-3 minutes. Add enough water to cover the lamb. Cover with a lid and lower the heat to a simmer. Cook until the lamb is tender about 1 hour or more if needed.
While the lamb is cooking make the rice and soup.
Add the suggested amount of water for the rice per the package instructions in a pot over high heat. Add cardamom, cloves, bay leaves, cinnamon stick, whole star anise, oil, salt, caraway seeds, ginger, and garlic to the pot, and bring the water to a boil. Stir the rice into the pot. Cook the rice according to the directions on the package.
Make the palak paneer: To a pot of boiling water, add salt and then spinach leaves to it. Blanch the spinach leaves for 2 to 3 minutes until wilted. Take them out and put them in ice-cold water. (This helps the leaves in retaining their green color).
To a blender, add the blanched spinach along with tomato, garlic, ginger, and green chili. Puree to a smooth paste and set aside.
Heat a pan on medium heat. Once hot, add the oil and then add the onions. Sauté for a few minutes until it starts changing color. Stir in the spinach puree and water.
Cover the pan and let it cook for 10 minutes on medium heat. The spinach will bubble a lot. Stir at regular intervals to avoid sticking at the bottom. Once the spinach is cooked, add the garam masala, turmeric powder, chili powder, and salt. Mix and cook for 1 minute. Then add the heavy cream and mix.
Stir in the paneer and fenugreek. Let simmer for 3 to 4 minutes. Switch off the flame, add lemon juice.
Finish the biryani: Remove the lid and increase the heat to high, cook until most of the liquid is evaporated and the gravy is almost dried. Then set aside. Add the cooked rice to the lamb and mix well. Pour milk all over and saffron soaked in water, crispy fried onions, and oil on top. Cover the pot tightly with a lid. Place it on low heat for 10 minutes.
Warm the naan in a nonstick pan over medium heat on both sides.
Serve the lamb and rice with palak paneer, naan, coconut water over ice.
Recommended to serve the sundae after dinner so it doesn't melt. Heat the fudge in the microwave. Scoop the ice cream, and top with fudge, whipped cream, and oreo crumbs.

Nutrition