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Mutton Biryani Masala 50gm - Shan

Mutton Biryani Masala 50gm - Shan

Shan Mutton Biryani Masala Powder brings the iconic taste of traditional Gujarati-style biryani to your table. This premium biryani spice mix features the perfect blend of biryani masala and Indian spices, letting you easily recreate the rich, spicy flavors of authentic mutton biryani.

HK$10.00
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商品描述

Mutton Biryani 

Mutton
  • 750g mutton bone-in)
  • 1 tsp turmeric powder
  • 1 tbsp Kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 3 tbsp biryani masala
  • 1 tbsp salt
  • Bunch coriander
  • Mint leaves, chopped
  • juice of 1 lemon
  • 2 tbsp garlic ginger paste
  • 1-2 green chillies, finely chopped
  • half of the fried onions
  • 3 tbsp oil
  • 250g Greek yogurt
  • 100ml water
Biryani Rice
  • 700gm basmati rice - soaked in water for 20 minutes
  • 2 tbsp salt
  • 1 green chilli, cut in half
  • 1 star anise
  • 6 green cardamom pods
  • 2 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • 1 tsp black peppercorns
  • juice of 1 lemon

Mutton
  • Mix Mutton Biryani Masala and all the ingredients for the marinade, then rub all over the lamb and leave to marinate for 2-24 hours.
  • In a pressure cooker, heat a few tablespoons of the onion oil and seal the lamb pieces.
  • Once all the lamb is sealed, leave it in the cooker and add the remaining marinade also with 500ml water.
  • Cook on high for 45 minutes or until the lamb is tender.
  • Leave the lamb in the gravy to rest for 30 minutes.

Biryani Rice
  • In a large pot with 5L (169.07 oz) of water set on high heat.
  • Once simmering, add the soaked and rinsed rice and cook for 5 minutes, stirring often.
  • After 5 minutes, drain the rice, pulling out the spices as you see them.
  • Add the ghee to the bottom of a large pot with a lid.
  • Layer the biryani, starting with rice, then meat in gravy, fried onions, and herbs.
  • After the last layer of rice medium-low heat for 25-30 minutes.
  • Don't open the lid, and once cooked, let it rest for 20 minutes.

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