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Saturday, September 1, 2007

Mutton Biryani

· 750 gms Meat
· 4 cups Rice
· 4 Cloves
· 2 Onions
· 3 Bayleaf
· ½ cup Ghee
· 2 Cardamom
· 20 Mint Leaves
· ¼ tsp Cumin seeds
· ¼ cup Vegetable Oil
· 1½ cups Coconut Milk
· 1 tsp Green Chilli paste
· 2 tsp Coriander powder
· 2½ tsp Ginger-Garlic Paste
Heat oil and Ghee together. Add cloves, cardamom, bayleaves and cumin Seeds.
After a minute add onions and cook till light golden.
Now add chilli paste, ginger-garlic paste and cook well. If needed add 1/4 cup water and cook till oil seeps through the mixture.
Add meat and coriander powder and half cup of water and cook well.
Cook for 2 minutes and now add coconut milk to it.
Mix everything and cook in pressure cooker until 3 or 5 whistles. Let it cool.
Separate meat pieces from the liquid into a big bowl and measure the liquid.
Make sure there are atleast eight cups of liquid (add if required), pour it in the bowl.
Add the meat pieces back to the measured liquid and boil till it starts bubbling check for salt and spice.
Add soaked drained rice and sprinkle mint leaves on top and cook it on medium heat stirring occasionally until the rice is done. Tip: It's easier to slice meat and chicken thinly if they are partially frozen. Wrap the meat or chicken in plastic wrap and freeze for 15 minutes

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