Biryani

Biryani

Ingredients :
- 500 gms Basmati Rice -
- 1kg Mutton (cut into small pieces) -
- 2 tsp. Garam Masala -
- 6 Red chilies -
- 7 Cashewnuts -
- Onions.(A handful, sliced fine and fried till crisp) -
- 5 Lavang (Cloves) -
- 2 Dalchini (Cinnamon Sticks) -
- 2 pieces Elaichi.(cardamom) -
- 3 Green chilies. -
- 6 Kothmir, (chopped Fresh coriander) -
- 1 small bunch Pudina chopped -
- Ginger Garlic paste -
- 3 tsp. Saffron. (dissolved in ¾ cup milk) -
- Curd beaten 1 cup -
- Juice of 2 Limes. 4 boiled eggs. Ghee /Oil 5 tbsp -
- Salt to taste -

How to Prepare :
Grind the chilies and Cashewnuts into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Heat four tablespoons ghee or oil and fry the chili paste. To this add the mutton, ¼ of the fried onion, 1tsp garam masala and salt to taste. When the ghee separates from the mixture, add one and a half cups warm water and pressure cook till tender. Take a wide mouthed vessel, fry the whole spices in 1 tbsp. ghee/oil. Add the rice and fry a little, add green chilies 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 (sabut masala). Make a mixture* of the chopped Kothmir, Pudina, garam masala and fried onion and keep aside. Take another wide mouthed vessel (a thick bottomed one) and line it with ghee, spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina 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 the rice with saffron milk and some ghee. Cover tightly and cook for twenty minutes over slow fire. Serve hot.


shawuniversitymosque