Seviyan Gosht Biryani

Vermicelli & Mutton Biryani

SERVES 4

Seviyan, sevalu, semiya, shemai, sev—all these are different names for the same ingredient: vermicelli. I had never imagined that vermicelli could be used to make a biryani, and little wonder that it was invented in the royal kitchen of the Nizam of Hyderabad. Your guests will be unable to forget the moist, golden vermicelli and the juicy mutton with the faint scent of cinnamon.

INGREDIENTS

Spice powder

2" stick cinnamon

3 pods green cardamom

4 cloves

½ tsp black peppercorns

½ tsp caraway seeds

Vermicelli

1 tbsp clarified butter

250 g vermicelli

Mutton curry

500 g mutton with bones

⅓ cup oil

⅓ cup clarified butter

3 (medium) onions, finely sliced

1 tsp ginger paste

1 tsp garlic paste

4 green chillies, crushed

¼ tsp turmeric powder

1 tsp red chilli powder

½ cup fresh coriander leaves, finely chopped

½ cup fresh mint leaves, finely chopped

¾ cup plain yogurt, whisked

2 cups coconut milk (p. 16)

1 tsp salt or to taste

1 tbsp lime juice

METHOD

Spice powder Put a griddle over low heat and roast the spices separately till their fragrance fills the air. Let them cool, combine in a grinder and grind to make a fine powder.

Vermicelli Put the clarified butter in a large frying pan over low heat. Add vermicelli and fry very gently, taking care not to crush it till golden. Remove and set aside.

Mutton curry Wash the meat and cut into large pieces. Combine the oil and clarified butter in a heavy pan over medium heat. Add onions and sauté till golden. Mix in ginger paste, garlic paste and green chillies and sauté for 1 minute. Add turmeric powder, chilli powder, half the coriander and mint leaves and the meat and cook for 3–4 minutes. Mix in yogurt and cook, stirring occasionally till all the moisture dries up. Stir in ½ cup of water, cover and simmer till mutton is nearly cooked. Pour in coconut milk and bring mixture to a simmer, stirring continuously; do not boil. Mix in salt and cover meat with vermicelli. In a mixing bowl, combine the remaining coriander and mint leaves with the ground spices. Sprinkle over the vermicelli, cover and cook till a lot of steam forms in the pan and the vermicelli soften. Take care to ensure that the vermicelli do not become mushy. Serve hot, sprinkled with lime juice.