Ingredients:
1 kg Basmati Rice
1 kg Mutton/Lamb
10 gms Cardamom( elaichi)
10 gms Cinnamon(dalchini)
10 gms Cummin seed(jira/jeera)10 gms Cloves(lawang)
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
1 bunch Coriander Leaves
1bunch Pudina(mint leaves)
2 Lemon/limes
1/4 Curd
1/4 kg Ghee(clarified butter)
50 gms Fried Onion(golden brown color)
Method:
Wash mutton and then add salt, pepper and ground paste of ginger garlic and let it set(marinade) aside.
Wash mutton and then add salt, pepper and ground paste of ginger garlic and let it set(marinade) aside.
Grind all the above spices to fine paste and add lemon or lime to taste.
In a vessel saute the onions in 2 tblsp ghee and then add the grinded mixture from cardamom to green chillies, corriander leaves and pudina.
Then add muttom and let it cook thorughly. When the mutton is cooked good
Add yogurt(curd) to the mixture.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges tighltly. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Garnish the biryani with few sprigs of pudina and corriander leaves.
Mughlai style mutton biryani is ready to serve.
Servings-6-8 people
In a vessel saute the onions in 2 tblsp ghee and then add the grinded mixture from cardamom to green chillies, corriander leaves and pudina.
Then add muttom and let it cook thorughly. When the mutton is cooked good
Add yogurt(curd) to the mixture.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Now put a plate on the vessel and seal the edges tighltly. Put the vessel on the stove, cook for 15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minutes.
Garnish the biryani with few sprigs of pudina and corriander leaves.
Mughlai style mutton biryani is ready to serve.
Servings-6-8 people
No comments:
Post a Comment