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Dilpasand Biryani
By : Reejh SinghaniCategory : Lamb, Pulao and biryani, Mutton
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Put onions, mutton, ginger-garlic paste, coriander, mint leaves, all the spices and salt along with half cup ghee in a pan.
- Cover tightly and cook over a slow fire till the ghee comes on the top.
- Put in rice and add enough hot water to stand one inch above the level of the rice.
- Continue cooking over a slow fire till the rice is tender and dry.
- Mix in saffron and remove from fire.
- Put in a serving plate decorate with boiled egg slices and cashew nuts.
Ingredients:
250 g - basmati rice
500 g - mutton, cut into serving portions
250 g - onions, finely chopped
1 tsp - ginger and garlic paste, each
1 cup - curds
250 g - tomatoes, finely chopped
2 tbsp - coriander leaves, chopped
1 tsp - mint leaves, chopped
1 tbsp - dhania jeera powder
1 tbsp - garam masala
1/8 tsp - saffron strands, dissolved in 1 tbsp of hot milk
2 - eggs, hard boiled (shelled and cut into thin rings)
50 g - cashew nuts (roasted )
salt and chilli powder to taste
250 g - basmati rice
500 g - mutton, cut into serving portions
250 g - onions, finely chopped
1 tsp - ginger and garlic paste, each
1 cup - curds
250 g - tomatoes, finely chopped
2 tbsp - coriander leaves, chopped
1 tsp - mint leaves, chopped
1 tbsp - dhania jeera powder
1 tbsp - garam masala
1/8 tsp - saffron strands, dissolved in 1 tbsp of hot milk
2 - eggs, hard boiled (shelled and cut into thin rings)
50 g - cashew nuts (roasted )
salt and chilli powder to taste
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