Wednesday, September 18, 2013

Mutton Biriyani (Eid Special no-2)



1.Diced mutton 1/2 kg
2.Basmati Rice 300 gm
3.Garlic 10 gm
4.Coriander Powder 3 tsp
5.Cinnamom 5 gm
6.Green Chili 4
7.Red Chili Powder 1 tsp
8.Chopped Onion 100 gm
9.Ginger 10 gm
10.Poppy Seeds 1 tsp
11.Peppercorns and Cardamom cloves 2 each
12.Bay leaves 2
13.Curd 75 gm
14.Cooking oil 8 tbsp
15.Salt to taste


1. Marinate the mutton in curd. Roast cardamom, cinnamon and peppercorns cloves. 
2. Make a fine powder. Grind ginger, red chilies, green chilies, onions and garlic 
3. Heat oil in a pan. Add chopped onions and ground spices. 
4. Fry until onions turn golden brown. Now add meat and fry well. 
5. Add salt and remaining curd. Cook till meat becomes tender. 
6. Add the powdered spices to it. Fry remaining onions in a separate pan. 
7. Add the cloves and bay leaves. Fry well and add rice. 
8. Add the salt and double the water. 
9. Once the rice is cooked, arrange it in layers alternating the mutton and rice. 
10. Garnish with saffron and mint leaves.

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