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14 December 2012,21:09 by
Ponmathi Srilekha.S

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MASOOR DAL MUTTON BIRYANI

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Rub the mutton with half of the ground masala, salt and turmeric powder, leave it to stand for an hour.
  • Heat the oil and fry the onions till golden brown. Remove and set aside. When cool, crush half of the onions. Reserve the balance for garnish.
  • Boil the lentils with salt and turmeric until almost done. Drain any excess water and set aside.
  • Boil the rice with a little salt, caraway seeds, and 5 ml of oil for about 5 minutes or until it is half done. Drain any excess water. Transfer to a flat pan.
  • Take half a cup of onion fried oil and heat it. Add cinnamon, cardamom and cloves.
  • Put in the balance of the ground masala and after a minute add the crushed onions. Then add the mutton and fry for 7-8 minutes.
  • Add a little water and cook for another 15-20 minutes till tender. When done, the mutton should be left with a little gravy.
  • Take a heavy bottomed pan and smear it with ghee. Spread the rice in the pan in a layer. Place the cooked mutton with the gravy over it.
  • Cover the mutton with the boiled lentils. Put the ghee over the lentils. Sprinkle the garam masala and squeeze the juice of lime.
  • Cover and cook on dum for about 7 minutes or until the steam forms. Serve hot garnished with fried onions.

INGREDIENTS

  • 500 grams rice, Rinsed, soaked and drained 
  • 1 kg mutton, cut into medium pieces, washed and drained
  • 5 onions, finely sliced 
  • 90 grams red lentils (masoor dhal) 
  • ½ teaspoon caraway seeds
  • ½ teaspoon turmeric powder 
  • 1 tablespoon melted ghee 
  • 1 teaspoon garam masala
  • Juice of 2 limes 
  • 1 inch cinnamon stick
  • 4 cardamoms 
  • 6 cloves 
  • IDHAYAM sesame Oil for frying 
  • Salt, to taste

Ground to a fine paste

  • 1 teaspoon cumin seeds 
  • 1 tablespoon coriander seeds
  • 2 inch ginger piece 
  • 1 pod garlic 
  • 12 green chillies

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