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Mutton biryani African style

Mutton biryani African style

Once tasted, a biryani will be one of your favourite meals. It has its origin in the East and is popular in Malaysia and in India. This is a recipe that Ma Dorah Sitole has adapted, and which was once used in a Spekko Rice advert.

  • Serves: 6
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    1 kg stewing mutton

    Marinade

    • 3 cinnamon sticks
    • 5 cardamom pods, crushed
    • 2 green chilies, chopped
    • 2,5 ml (½ tsp) turmeric
    • 5 ml (1 tsp) mutton masala
    • 45 ml (3 tbsp) dry briryani mix
    • 1 large tomato, grated
    • 250 ml (1 cup) buttermilk or maas

    Stew

    • 125 ml ½ cup) oil
    • 2 large onions, chopped
    • 2 medium potatoes, cut into wedges
    • 15 ml (1 tbsp) grated fresh ginger
    • 15 ml (1 tbsp) crushed garlic
    • 5 ml (1tsp) salt
    • 375 ml (1½ cups) Spekko India Gate Classic Basmati Rice
    • 185 ml (1/3 cup) brown lentils
    • 4 eggs, hard boiled, cut into wedges
    • 65 ml (¼ cup) butter, melted
    • 5 ml (1 tsp) turmeric, dissolved in 1 tablespoon of hot water

     

Method

    1. Place mutton in a large bowl. Prepare marinade by mixing all ingredients together, spoon over mutton, mix and marinate for at least 2 hours or overnight.
    2. For the stew; heat oil in a large saucepan and add onions, potatoes, ginger, garlic and salt. Fry until potatoes are lightly browned.
    3. Add marinated meat and cook covered for 30 minutes.
    4. Cook Spekko rice in 6 cups of boiling water for about 20 minutes or according to instructions on packet.
    5. Place lentils in hot water and cook until soft. Mix Spekko Basmati rice and lentils together.
    6. Preheat oven to 160 °C.
    7. Spoon half of the rice mixture into an ovenproof dish, followed by a layer of mutton stew. Top with boiled eggs and finish with remaining Spekko rice and lentils.
    8. Drizzle with butter and turmeric. Cover with greaseproof paper and lid of casserole dish. Bake for 1 hour.
    9. Garnish with coriander leaves and egg wedges. Serve with a tomato and onion sambal.

    From the Spekko kitchen

    1. Spekko Long Grain Parboiled Rice can be used in this recipe.
    2. Substitute the mutton with chicken pieces on the bone if you prefer.
    3. In the original recipe, saffron is used instead of the turmeric.