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Tuesday, April 28, 2009

Mutton Biriyani


Ingredients:

Boiling Mutton:
  1. Mutton With Bone (2lb)
  2. Turmeric powder (1/4 tsp)
  3. Chilli Powder (1/4 tsp)
  4. Corriander Powder (1/2 tsp)
  5. Garam Masala (1/2 tsp)
  6. Ginger- Garlic Paste (1/2 tsp)
  7. Salt (1tsp)
Mix everything in a pressure cooker, and cook for about 20 mins or wait for a whistle.
For the Gravy:
  1. Basmati Rice (3 Cups)
  2. Chopped Onion (3 cups)
  3. Chopped Tomato (1 1/2 Cups)
  4. Freshly Ground Ginger-Garlic Paste (1/2 cup)
  5. Mint (1 cup)
  6. Corriander Leaves (1 Cup)
  7. Green Chillies (3 nos)
  8. Fennel seeds (1 tsp)
  9. Cloves ( 3 nos)
  10. Cinnamon ( 3nos)
  11. Bayleaf (1 no)
  12. Cardomoms (3 nos)
  13. Garam Masala (1 tbsp)
  14. Chilli Powder (1/2 tbsp)
  15. Corriander Powder ( 1 tbsp)
  16. Turmeric (1 tsp)
  17. Cooking Oil (1/2 cup)
Method:
  1. Heat the pot in which the biriyani to be made. Add oil, cloves, Cinnamon sticks, bayleaf, cardomoms.
  2. Add onion saute' well until it's transparent, add Ginger-Garlic paste wait till the mixture is cooked ( reduced).
  3. Grind mint, corriander, green chillies, fennel seeds. Add that to the pot.
  4. Add chilli powder, turmeric, garam masala, corriander powder and tomato.
  5. Saute' well until the raw smell disappears.
  6. Add the cooked mutton, Keep aside the cooked water ( stock)
  7. Wash and add the Basmati rice, mix well with the gravy.
  8. Measure the amount of stock and add that to the rice. Measurement: n cup rice = (n*2)-1 cups of water, for this recipe: 3 cup rice=5 cups water.
  9. Allow it to boil, Stir occasionally until the rice and water are the same level.Close the lid.Cook in simmer flame for about 15 mins.
  10. After 15 mins, add the juice of 1 lemon.Mix well.
  11. Turn off the stove.Close the lid. Wait for 15 more mins.Before you serve.
  12. Serve with Raita.

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