Biryani d'Agneau à l'Étouffée
Une fête dans une marmite : agneau mijoté dans un masala épicé, en couches avec du basmati safrané, oignons frits et menthe, cuit à l'étouffée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Marinate
Mix the mutton with the yogurt, ginger-garlic paste, chili powder, biryani masala, half the fried onions and the salt. Cover and refrigerate for at least 3 hours.
- 1kg mutton
- 250g yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp chili powder
- 1 tbsp biryani masala
- half fried onions
- 2 tsp salt
✅ C'est prêt quand : all the meat pieces are evenly coated
Cook the mutton
In a heavy pot (5-6 liters, about 24cm wide) heat the ghee, add the tomatoes and cook 3 minutes. Add the marinated mutton, cover, and cook on low heat for 60-75 minutes, stirring occasionally, until the meat is tender and the gravy is thick.
- 3 tbsp ghee
- 2 tomatoes
- all the marinated mutton from step 1
✅ C'est prêt quand : meat is fork-tender and the gravy coats the back of a spoon
Part-cook the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and seal
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook sealed, then serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Marinate
Mix the mutton with the yogurt, ginger-garlic paste, chili powder, biryani masala, half the fried onions and the salt. Cover and refrigerate for at least 3 hours.
- 1kg mutton
- 250g yogurt
- 2 tbsp ginger-garlic paste
- 2 tsp chili powder
- 1 tbsp biryani masala
- half fried onions
- 2 tsp salt
✅ C'est prêt quand : all the meat pieces are evenly coated
Cook the mutton
In a heavy pot (5-6 liters, about 24cm wide) heat the ghee, add the tomatoes and cook 3 minutes. Add the marinated mutton, cover, and cook on low heat for 60-75 minutes, stirring occasionally, until the meat is tender and the gravy is thick.
- 3 tbsp ghee
- 2 tomatoes
- all the marinated mutton from step 1
✅ C'est prêt quand : meat is fork-tender and the gravy coats the back of a spoon
Part-cook the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Layer and seal
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook sealed, then serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Mutton biryani in the 'pakki' style — where the meat is cooked first and then layered with rice — is the tradition of Lucknow's Awadhi kitchens, known for subtle, fragrant biryanis.
In India 'mutton' usually means goat, whose rich flavour stands up beautifully to the long cooking.
⭐ Why It's Famous
For Eid, weddings and big family gatherings, mutton biryani is the dish everyone waits for.
💡 Fun Fact
Lucknow cooks traditionally seal the biryani pot with a rope of dough so not a wisp of steam escapes during dum.
Hyderabad & Lucknow
26.85°N, 80.95°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!