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
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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2: Rice Recipes
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