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Mewe ki Biryani
By : Rehana KhambatyCategory : Lamb, Mutton, Pulao and biryani
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Wash and soak the rice in water for an hour.
- Boil the rice in plenty of water adding salt.
- When just cooked, drain in a sieve or colander removing water completely.
- Spread the rice in a wide dish and cool a bit.
- Heat the ghee and fry sliced onions to a golden brown.
- Add minced meat (kheema) alongwith salt, powdered red chillies, coriander seeds, garlic, ginger and curd.
- Bhunao until meat is well browned.
- Add water and cook.
- When tender, dry the water completely.
- Add garam masala powder.
- In a separate pan, mix almonds, pistachios, raisins, coconut, khoya and lime juice, and keep aside.
- Grease a heavy-bottomed pan with a little ghee, bottom and sides.
- Put one-fifth of the rice spreading evenly.
- Add kewada water to the milk and sprinkle over the rice.
- Over the rice, spread half of the meat.
- Then put second layer of rice.
- Over he rice spread half of the dry fruits mixture.
- Repeat as above.
- After final layer of rice put a wet cloth covering the rice completely.
- Cover the pan and put on medium fire to form steam.
- As soon as steam rises, put on dum for half an hour.
Ingredients:
� kg - basmati rice
4 tsp - salt for rice
� kg - minced lean mutton (from leg or shoulder) kheema
120 gms - ghee
120 gms - onion, thinly and evenly sliced
1 tsp - salt for mutton
4 tsp - red chillies powdered
6 tsp - coriander seeds powdered
2 tsps - garlic ground
2 tsp - ginger ground
120 gms - curd
1 � tsp - garam masala powder
20 pcs - almonds, blanched and shredded
20 pcs - pistachios, blanched and shreeded
4 tsp - charoli, blanched whole
4 tbsp - raisins, cut into halves
� cup - coconut, grated and roasted dry
3 tbsp - khoya, roasted dry
4 tsp - lemon juice
240 ml - milk
30 ml - kewada water
� kg - basmati rice
4 tsp - salt for rice
� kg - minced lean mutton (from leg or shoulder) kheema
120 gms - ghee
120 gms - onion, thinly and evenly sliced
1 tsp - salt for mutton
4 tsp - red chillies powdered
6 tsp - coriander seeds powdered
2 tsps - garlic ground
2 tsp - ginger ground
120 gms - curd
1 � tsp - garam masala powder
20 pcs - almonds, blanched and shredded
20 pcs - pistachios, blanched and shreeded
4 tsp - charoli, blanched whole
4 tbsp - raisins, cut into halves
� cup - coconut, grated and roasted dry
3 tbsp - khoya, roasted dry
4 tsp - lemon juice
240 ml - milk
30 ml - kewada water
RECIPES BY REHANA KHAMBATY
