Deigi Mutton Biryani
Ingerdients:
1: oil 1 cup
2: onion 3 large (sliced)
3: cumin seeds 1 tsp
4: cinnamon sticks 2 pieces
5: green cardamom 5
6: cloves 5
7: garlic 1 tbsp (crushed heaped)
8: ginger 2 inch pieces (Julian cut)
9: tomatoes 4 large (sliced)
10: red chilli powder 1 & 1/2 tsp (heaped)
11: turmeric 1/2 tsp
12: garam masala powder 1 tsp
13: salt 1 & 1/2 tsp (heaped)
14: mutton 1 & 1/2 kg (chops)
15: green chilli 6
16: yogurt 1 & 1/2 cup
17: water 1 & 1/2 glass (or as much required)
For Boiled Rice 80%:
1: rice 1 kg
2: bay leaves 2
3: cinnamon stick 3 pieces
4: black cardamom 2
5: cloves 6
6: star anise 2
7: cumin seeds 2 tsp
8: salt 2 tbsp
Other Ingredients:
1: fried onions 1/2 cup
2: kewra water 4 tbsp
3: yellow food colour 1/2 tsp
4: bullit green chilli 4 (sliced)
5: ginger 1/2 inch (Julian cut)
6: mixed achar 2 & 1/2 tbsp
7: fresh coriander 1 small bunch
Recipe:
1: heat oil and fry the onions and then take out a little for later.
2: now add cumin, cinnimon, green cardamom, cloves, ginger, garlic mix and fry for 2 minutes.
3: add tomatoes, red chilli, salt, garam masala, turmeric mix and cook on high flame till the tomatoes reduce and oil comes on the surface.
4: now add the chops and cook on high flame for 4 minutes.
5: add green chilli, yogurt and cook on high flame for 5 minutes.
6: then add water 1 & 1/2 glass mix, wait for a boil on high flame then cover and cook on low to medium flame till the meat is tender and oil comes on the surface.
7: boil rice 80% with salt, cumin seeds, cloves, black cardamom, star anise, cinnimon stick, bay leaves.
8: once the meat is cooked add the boiled rice, fried onions, kewra water and food colour mixed, green chilli, ginger, achar, fresh corainder and cover the pot with a lid, first 5 minutes on high flame and then simmer on low flame for 10 to 12 minutes.
9: serve hot with mint chutney.
1: Chutney, Raita & Salad Recipes
2: Rice Recipes
3: Meat, Chicken, Fish & Eggs Recipes
6: Naan, Roti, Parath, Poori & Dough Recipes
7: Desserts, Sweet Dish & Drinks Recipes
COOK WITH FAIZA