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Home> Rice Recipes> MUTTON BIRYANI

MUTTON BIRYANI

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Ingerdients:

 

 

 For Marination:

 1: mutton 1 kg

 2: yogurt 200g

 3: red chilli powder 1 tsp

 4: turmeric 1/2 tsp 

 5: lemon juice 1 tbsp

 6: garam masala powder 1 tsp

 7: coriander powder 2 tsp

 8: cumin powder 2 tsp

 9: dry plum 8 pieces (washed)

 10: salt 1 tsp

 11: ginger garlic paste 2 tbsp

 

 For Making Curry:

 1: oil 3/4 cup

 2: green cardamom 5

 3: star anise 1

 4: black cardamom 2

 5: cinnamon stick 1

 6: onions 3 medium (finely sliced)

 7: ginger & garlic paste 3 tbsp

 8: coriander & mint leaves (few)

 9: green chillies 5

 

 For Boiling Rice:

 1: rice 750g (boiled with salt 2 tbsp, bay leaves 2, cumin seeds 2 tsp)

 

 For Topping:

 1: cashew nuts 20

 2: fried onions 1/2 cup

 3: kewra water 3 tbsp & food colour 1/4 tsp

 4: mint & coriander leaves hand full

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Recipe:

 

 

 1: boil rice 80% with salt, cumin, bay leave, keep aside.

 2: marinate the meat with all ingredients under marination, mix well and leave it foe 1 hour.

 3: heat oil add add green cardamom, star anise, black cardamom, cinnamon stick, onions, ginger & garlic fry till   changes colour, on high flame.

 4: then add the marinated meat, water 2 cups and cook till the meat is tender, on low to medium flame.

 5: now add green chilli, fresh coriander, mint mix.

 6: take a large pot add the cooked meat, rice, fried onions, kewra water & food colour, mint, coriander, cover the lid with a tea towel and cook on high flame for 5 minutes and then simmer on low flame for 10 minutes.

 7: serve hot with mint chutney.

 

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