MLA Potlam Biryani
- 75 min
- medium
- Serves 14
MLA potlam biryani brings mutton kheema, prawn masala, basmati rice and a thin omelette together. Medium-spicy Andhra biryani for 8, 75 minutes, with video.
Ingredients
- Waterfor washing
- Ghee4 tbsp
- Oil1 tbsp
- Cinnamon6 inch
- Star Anise2
- Green Cardamom8
- Cloves4
- Mace1
- Black Peppercorns1 tsp
- Bay Leaves6
- Onion, Thinly Sliced5
- Salt2 tsp
- Curry leaves2 sprigs
- Green Chilli4
- Ginger Garlic Paste2 tbsp
- Coriander Leaves¼ cup
- Mint Leaves¾ cup
- Mutton (minced)1000 grams
- Red Chilli Powder2 tbsp
- Cumin Powder1 tsp
- Turmeric Powder1½ tsp
- Curd½ cup
- Prawns400 grams
- Lemon Juice1 tbsp
- Salt1 tbsp
- Basmati Rice3 cup
- Basmati Rice, Soaked3 cup
- Fried Onion¼ cup
- Eggs3
- Red Chilli Powder1 tsp
- Coriander Leaves1 tbsp
Contains: milk, egg, shellfish.
Nutrition
Per 1 person, and for all 14 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 14 people |
|---|---|---|
| Energy | 560kcal | 7840kcal |
| Protein | 29g | 406g |
| Carbohydrate | 75g | 1049g |
| Fat | 17g | 234g |
| Fibre | 3.8g | 53g |
| Sugar | 2.4g | 34g |
Cookd masalas for mutton (minced)
Method
Add ghee and oil to a pot. Once hot, add the whole spices and saute for 1 minute on a medium heat or until fragrant. Add the onions, salt, curry leaves and green chilli and saute for 8 - 10 minutes or until golden and soft. Then add the ginger garlic paste and saute for an additional 2 minutes.
Add the coriander leaves and mint leaves and mix to combine well. Once the leaves have wilted add the mutton kheema and cook on a high heat for 10 minutes, until all the water from the kheema has evaporated. Add the spice powders along with the curd, water and mix to combine well. Cook for an additional 10 minutes until the kheema is fully cooked.
Add the prawn to the pot and mix to combine well. Cook for 2 minutes before turning the heat off and covering.
To make the rice, bring a pot of water to a boil. Add the whole spices and salt once its boiling. Add the rice and stir gently. Cook for 8 - 10 minutes or until the rice is 80 percent cooked. It should start floating to the top. Strain all the rice. To the pot with the kheema prawn mixture, add half of the rice and spread into an even layer. Add mint leaves, coriander leaves and fried onions. Add the rest of the rice and repeat by adding mint leaves, coriander leaves and fried onions. Add the red oil along with ghee and cover with a lid. Dum cook for 18 minutes, on a low heat Once finished, turn the heat off and rest for 15 minutes
While resting, add all the ingredients required for the omelette into a bowl and mix well. Add the egg mixture to a large nonstick pan and spread into a thin layer. Cook on a low heat until nicely set. Remove from the pan and place on a plate. Break the dum of the biryani and add some to the centre of the omelette. Wrap tightly like a burrito.
Before you start
- How long does MLA Potlam Biryani take?
- 1 hour 15 minutes from start to finish. That is 15 minutes of preparation and 1 hour of cooking.
- How many people does MLA Potlam Biryani serve?
- 14. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is MLA Potlam Biryani vegetarian?
- No, it contains meat or fish.
- Is MLA Potlam Biryani spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make MLA Potlam Biryani?
- 1000 grams Mutton (minced), 400 grams Prawns, 3 cup Basmati Rice, 3 Eggs, ¼ cup Coriander Leaves, ¼ cup Mint Leaves, and a few more listed on this page.
- Do I need a pressure cooker for MLA Potlam Biryani?
- No, it is cooked in an open pot.
- How many calories are in MLA Potlam Biryani?
- About 560 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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