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Heli Tourism

Mutton Biriyani

Ingredients (2 Plates)
Mutton - 250 gm
Onion - 200 gm (for frying and masala)
Ginger garlic - 35 gm
Garam masala powder - 5 gm
Whole garam masala - 10 gm
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Green chilly - 4 nos.
Coriander leaves & Mint leaves - 30 gm
Pineapple - 15 gm
Ghee - 50 gm
Oil - 200 gm
Rose water - 1/2 tsp
Saffron - a pinch
Cashew nut paste - 50 gm
Tomatoes - 75 gm
Salt - To taste
Cashew nuts - for garnishing
Basmati rice - 250 gm (wash and soak for 15 mints)
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 minutes.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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