[backstory]

Hyderabadi Biryani

cute, isn't he?

but the recipe is very good and accurate. his use of green chilies and red pepper will make one hot biryani, so watch out. but it is quite easy to make and fragrant.

i did make some modifications - i ground the dry spices in a coffee mill together before adding to the yogurt. i also browned the onion, skipped the hot stuff since children were going to eat this.
after adding the partially cooked the rice i refrigerated the casserole and next day i baked it at 375 for 10 mts and then at 350 for half hour. i made it with vegetables instead of chicken - green beans broken in two, cauliflower separated into large florets, peas, lots of butter. served it with grilled chicken breasts.

if you make it as is, please post the result. my friend made it with goat meat and she raved.

[g.johnson]

I use Mrs. K.M. Mathew's recipe from Flavours of the Spice Coast (a mongo_jones recommendation).

Her recipe calls for a previously prepared mutton korma so we usually have the korma on the first night and use the leftovers for biryani. Jolly good it is too.

[backstory]

I use Mrs. K.M. Mathew's recipe from Flavours of the Spice Coast (a mongo_jones recommendation).

Her recipe calls for a previously prepared mutton korma so we usually have the korma on the first night and use the leftovers for biryani. Jolly good it is too.

biryani is often served with korma! i am sure there are other recopies for korma and biryani the do not use yogurt as a base but yogurt in the form of raita or some other preparation goes well with a rich dish such as this.
in this the chicken cooks in the time the partially done basmati is done. i wonder if mutton would cook that fast if not pre-cooked?

[The Scream]

I have some chicken, basmati rice and lots of spices. I like chicken with yogurt marinades; and chicken and rice dishes. Sounds like something to try this weekend. Most likely I'll just use the method he describes with a different spice blend.

i wonder if mutton would cook that fast if not pre-cooked?

I would pre-cook it. I prefer my lamb to be tender in meat and rice dishes.

[backstory]

I have some chicken, basmati rice and lots of spices. I like chicken with yogurt marinades; and chicken and rice dishes. Sounds like something to try this weekend. Most likely I'll just use the method he describes with a different spice blend.

i wonder if mutton would cook that fast if not pre-cooked?

I would pre-cook it. I prefer my lamb to be tender in meat and rice dishes.

there is also a recipe that goes with it which is quite a bit more detailed. good luck, i hope you like it.
yogurt acts as a tenderizer so i wonder what effect it has on mutton or goat. i agree, i will precook.