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Mutton Biriyani (2 Plates)
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Ingredients
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Quantity |
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Mutton |
250 gm |
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Onion |
200 gm (for
frying and masala) |
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Ginger
garlic |
35 gm
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Garam masala powder |
5 gm |
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Whole garam masala |
10 gm |
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Chilly
powder
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1 tsp |
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Coriander
powder |
1 tsp |
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Turmeric powder |
1/2 tsp |
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Green chilly |
4 nos. |
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Coriander leaves & Mint
leaves |
30 gm |
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Pineapple |
15 gm |
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Ghee |
50 gm |
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Oil |
200 gm |
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Rose water |
1/2 tsp |
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Saffron |
a pinch |
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Cashew nut paste |
50 gm |
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Tomatoes
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75 gm |
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Salt and cashew nuts |
for garnishing |
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Basmati rice
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250 gm (wash and soak for
15 mints) |
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Lime |
1 |
Method of preparation
Cut the
mutton in to curry cut size.
Wash it.
Heat 150 gm oil and fry half of the sliced
onion to golden brown. Remove oil from the pan and put half of the ghee to
little oil in the pan. Put remaining sliced onion, saute.
Put chopped ginger,
garlic, chilly powder, coriander powder, turmeric powder, garam masala powder,
chopped pineapple, chopped tomatoes and saute.
Add cashew nut paste and fry it
for few minutes. Put the salt, mutton and little fried
onion. Cook till
tender. Put double quantity of water for the rice (1/2 tsp) boil it along with
whole garam masala, little ghee, lime and salt.
Put the drained rice to the
boiled water. Make it half
cooked. Drain
it. Take a heavy bottomed pot and spray
the mutton masala in the bottom.
Spray some fried onion and chopped coriander
and mint leaves. Then spread the
rice. Sprinkle rose water and saffron solution
on the rice, put some fried onion and chopped coriander and mint leaves.
Close
tightly with a lid and keep the pot on a tawa or in the oven for
another 20 min. Then open it, mix masala and rice, garnish with cashew
nuts. Serve it along with raitha, pickle and pappad.
Courtesy: Abad Plaza, Kochi
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