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Mutton Biryani
By : Anita RahejaCategory : Mutton, Lamb, Pulao and biryani
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix the mutton pieces with the ginger-garlic paste and beaten curd and keep aside.
- Grind the chillies and the cashew nuts to a fine paste.
- Fry the chilli paste in four tablespoons ghee or oil.
- To this add the mutton and one-forth of the fried onion, 1 tsp garam masala and salt to taste.
- When the ghee seperates from the mixture, add one and a half cups warm water and pressure cook till tender.
- Fry the whole spices in 1 tbsp ghee in a wide mouthed vessel.
- Add the rice and fry a little, add green chillies and salt to taste and enough water for the rice to cook.
- When the rice is cooked, spread it on a plate and remove the spices.
- Make a mixture of the chopped coriander, mint, mixed spices and fried onion and keep aside.
- Smear the inside of another wide-mouthed and thick bottomed vessel with ghee.
- Spread a layer of rice in it and cover it with half the mutton.
- Sprinkle half of the min mixture and juice of a lime.
- Put a layer of rice followed by a mutton layer and finish with a final layer of rice.
- Sprinkle with saffron milk and some ghee.
- Cover tightly and cook for twenty minutes over slow fire and serve hot.
Ingredients:
500 g - basmati rice
1 kg - mutton (cut into small pieces)
2 tsp - garam masala
6 - red chillies
1 - cinnamon sticks
2 - cardamoms
3 - green chillies
7 - cashew nuts
2 - onion,sliced fine and fried crisp
5 - cloves
2 tbsp - coriander, chopped
1 small bunch - mint leaves, chopped
2 tsp - ginger garlic paste
3 tsp - saffron (dissolved in 1/2 cup milk)
1 cup - beaten curd
2 - lemons
5 tbsp - ghee/oil
salt to taste
500 g - basmati rice
1 kg - mutton (cut into small pieces)
2 tsp - garam masala
6 - red chillies
1 - cinnamon sticks
2 - cardamoms
3 - green chillies
7 - cashew nuts
2 - onion,sliced fine and fried crisp
5 - cloves
2 tbsp - coriander, chopped
1 small bunch - mint leaves, chopped
2 tsp - ginger garlic paste
3 tsp - saffron (dissolved in 1/2 cup milk)
1 cup - beaten curd
2 - lemons
5 tbsp - ghee/oil
salt to taste
RECIPES BY ANITA RAHEJA
