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Recipe: Mint mutton biriani

 Mint mutton biriani [Courtesy, Chef Ali Mandhry]


1 kg mutton/goat meat

200g raw pawpaw purée 

500ml vegetable oil

4 large onions, sliced

1/2 kg potatoes, peeled and cut into halves

1 teaspoon garlic mince

1 teaspoon ginger mince

1 tablespoon whole pilau mix

1 teaspoon garam masala

2 tomatoes, cubed

1 green pepper finely diced

300g tomato paste

3 lemons squeezed

250ml maziwa lala (buttermilk)

Salt to taste


In a deep frying pan drizzle the oil and add the onions.

Fry the onions until they are golden brown.

Using the same oil fry the potatoes until they are crusty. Set aside.

Cut the meat into cubes and marinate it with pawpaw purée. Set it aside for about 30 minutes.

In a separate pan add the same oil you fried the onions in and add the garlic and ginger.

Saute for two minutes.

Now add the partly crushed pilau mix and the meat and sauté for two minutes.

Add the tomatoes, green peppers, tomato paste, maziwa lala, garam masala and salt and stir.

Add the fried potatoes and sprinkle fried onions on top.

Add half of the mint leaves, and lime juice and cook on medium heat for about 20 minutes.

For the rice:

2 cups basmati rice

3 cups water

1/2 teaspoon yellow food colour or saffron

1/2 bunch mint leaves, chopped

Salt to taste

Pour the water into a pot and add the rice and salt. Cook over medium heat with the pot cover.

Once the rice is almost cooked dilute it with the food colour and pour it on the rice.

Add 2 tablespoons of the oil used to fry onions on the rice and cover the pot.

Cook on low heat to allow the rice to steam and become fluffy.

Once the rice is cooked garnish with the remaining mint leaves.

Serve the rice with the stew on top. Enjoy!


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