Mutton Nasi Biryani
- erinna Chng
- 1 day ago
- 1 min read
A traditional Indian rice dish that is usually serve with meat (mutton, beef or chicken) and top with a generous amount of Indian spiced gravy, a.k.a curry on top of fluffy long grain basmati rice.
I have been craving for this dish for a while. However, being someone who is not familiar with indian spices, I procrastinated a while in making it in my kitchen. However, the craving just couldn’t withhold any longer and here it is – Eckitchen’s Nasi Biryani.
It taste just like the authentic one we had in an Indian Restaurant! I am soooo satisfied that I made twice in a weeks. Yes it is that yummy!
I also added pomegranate seeds on top of the rice. The juicy, refreshing and lightly sweetened seeds complement the richness of the dish very well. The seeds not only make the dish “POP” in taste and also visually.
Here’s a Step by Step Video on this recipe:
Making this dish is also not very complicated. Most importantly is to prepare all the ingredients before you start.
As mentioned earlier, I cooked the biryani twice. 1st time using yellow onions and the 2nd time using purple onions. The taste for the curry taste better with yellow onions. I would suggest you to use yellow onions instead
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Grind the Spices
Add all the ingredients for the spices in a grinder and grind until powdery
Set aside
Blend the Garlic-Ginger Paste
Add all the ingredients for the garlic-ginger paste into the blender and blend until smooth
Add more oil if necessary
Set aside
For the curry
Sear the cubed meat in a heated deep pot that is big enough to hold the curry, under medium heat
Sear until golden brown; remove from the pot and set aside
Use the remaining fats from searing, add in the sliced onions, ginger-garlic paste and grinded spices into the same pot.
Saute under medium heat until fragrance
Add in all the remaining ingredients for the curry and bring to boil
Lower to low heat and allow it to simmer for 1.5 hours or until the meat become soft and tender; cover with lid
Check and Stir occassionally; add more water if necessary
Preheating the oven
'20 minutes before the curry is ready, preheat the oven at 180 degree Celsius and prepare the rice
Caramelise the onions
Caramelised the onions with 2 tablespoons of heated oil in a small frying pan over medium heat for about 20 minutes.
Set aside for assembling the rice
Preparing the Saffron Basmati Rice
Drain the soaked rice and transfer the rice into a saucepan.
Add enough water to cover the rice with an extra 2 inches of water
Boil under medium heat for about 8 mins until the rice become tender
Drain away any excess water and set aside
Remove from the pan and set aside
Assembling the Biryani
When the meat is ready, off the heat
Prepare a casserole or oven-proof pot or dutch-oven, scoop half of the meat into the bottom of the casserole
Layer half of the drained basmati rice over the meat, then layer half of the caramelised onion over the rice.
Repeat the process with the remaining half of the meat, then the remaining rice, follow by the remaining caramelised onions
Top with the soaked saffron and its water, and rose water
Cover the casserole/pot with aluminium foil or lid and pop it into the oven
Bake for 20 mins
Reserve the curry gravy for serving
Garnishing & Serving
Remove for casserole from the oven and remove the foil/lid
Give the rice a light stir to fluff up the rice
Scoop and serve into individual plate.
Drizzle over the reserved curry gravy, and sprinkle over some pomegranate seeds and garnish with cilantro leaves
Serve with the remaining reserved curry gravy on the side.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Mutton Nasi Biryani
Head Chef
Adapted and Modified from Meera Sodha's Made in India: Recipes from an Indian Family Kitchen
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
30 min
Cooking Time
120 min
Rest Time
0 min
Total Time
2 hour 30 min
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