Mutton Biryani (East African Style)

Ingredients: Mutton Masala:

1. 2 lb mutton on the bone cut into 2 inch pieces
2. 1/2 cup yogurt
3. 2 inches ginger grated
4. 6 cloves garlic minced
5. 5 chillies minced
6. 1/2 tsp saffron
7. 8 large tomatoes (blanched, peeled and liquidised)
8. 12 small potatoes (extra oil to fry)
9. 2 tbsp oil
10. 2 sticks cinnamon
11. 4 pods cardamom
12. 5 cloves
13. 1/2 tsp cumin seeds
14. 8 medium onions, minced fine in a food processor
15. 2 tsp coriander/cumin powder
16. 1/2 tsp turmeric
17. 1 tsp garam masala (blend of cloves, black pepper, cardamom, cinnamon)
18. salt to taste

Rice:

1. 3 cups basmati rice; washed well; and soaked in water for 30 mins
2. 1 tbsp oil
3. 1 tsp cumin
4. 1/2 tsp saffron soaked in a little warm water
5. salt to taste

Method:

• Marinate the mutton in yogurt, garlic, ginger, green chillies, half the tomatoes and saffron overnight if possible; minimum of 2 hours
• Deep fry the potatoes, these don't have to be cooked through, as long as the surface is sealed
• Pressure cook the mutton, or boil until tender
• Heat the oil in a pan, add the cinnamon, cardamom, cloves; cumin seeds, cook for about 3 minutes, the cloves and cardamom should have puffed up
• Add the onions and fry until they are a rich golden brown, this is more important for biryani masala. You can buy pre-fried onions if you want - available in Indian shops
• Add the other half of tomatoes, cook for about 5 minutes, add the turmeric, cumin/coriander powders
• Add the cooked mutton and the potatoes, mix, making sure that meat and potatoes are coated with the tomato/onion sauce. Cook for 30 minutes
• Meanwhile cook the rice, add 1 and ½ cups of water per cup of rice for 15 minutes
• Layer mutton mixture and rice alternatively
• Heat some oil in a frying pan, add the cumin, pour the oil and cumin mixture on the rice
• Pour the saffron and water mixture on the rice
• Put in oven for about 10 mins
• Serve
• You can also serve rice and mutton mixture separately