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Wonderbag Mutton Biryani


The Wonderbag Mutton Biryani combines beautifully spiced and fragrant layers of biryani rice mixed in with with juicy, tender mutton pieces. Prep time is 30 minutes with 35 minutes of cooking time. The time in the Wonderbag is 4 hours.


1.5kg mutton pieces with bone

2 cups whole lentils

2 cups rice

2 stick cinnamon

4 cardamom

5ml cumin

4 green chillies

250ml sour milk

30ml fresh grated tomato

2 sprigs mint

2,5ml saffron

2,5ml turmeric

5ml salt

5ml dhania powder

7,5ml crushed red chilli

6 small potatoes

375ml ghee / oil

2 medium onions

2 cloves garlic, crushed

5ml grated ginger


Fry the sliced onions in half the ghee or oil until pale golden. Drain and cool

Leave aside 1 tablespoon of fried onions aside

Place the meat in a large bowl. Add the saffron, ginger and garlic, sour milk, tomatoes, spices, remaining fried onions, whole green chillies and mint and leave to marinate for 1 hour

In the meantime, boil the lentils in salted water until done. Drain off in a colander.

Boil the rice with 2 cardamom pods and 1 cinnamon stick until half cooked and drain.

Peel the potatoes and cut each potato in 6. Fry the potatoes until light yellow in the Ghee used for frying the onions. Set aside

In a large flat bottomed pot, add the ghee used for frying and the half that was kept aside and gently heat.

Sprinkle a handful of rice and lentils over the base of the pot.

Arrange the marinating meat and masalas carefully over the rice and lentils

Spread the remaining lentils over the meat

Arrange the potatoes on top of the lentils, then spread the rice on top

Decorate with the fried onions that were set aside, sprinkle with any remaining ghee and 125ml water

Close the pot and turn up the heat and simmer for 5 minutes.

Reduce the heat to low and simmer for 30 minutes

Place the sealed pot in the Wonderbag on a cloth or mat and seal.

Leave for 4 – 5 hours, then open and serve with fresh dhania, poppadum’s and minted sour milk.


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