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Mutton Biryani

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Ingredients
  Rice 5 Cup (80 tbs)
  Onions 1⁄2 Kilogram, sliced lengthwise
  Crushed green chilies 1 Tablespoon
  Coriander 2 Tablespoon, chopped
  Raisins 2 Tablespoon
  Poppy seeds 2 Tablespoon (Grind To Make A Paste)
  Cashewnuts 8 (Grind To Make A Paste)
  Cloves 5 (Grind To A Coarse Powder After Roasting On Tawa)
  Cardamoms 6 (Grind To A Coarse Powder After Roasting On Tawa)
  Cinnamon piece 1 (Grind To A Coarse Powder After Roasting On Tawa)
  Meat 1 1⁄2 Kilogram, cut into big pieces (Grind To A Coarse Powder After Roasting On Tawa)
  Ginger garlic paste 2 Tablespoon (Grind To A Coarse Powder After Roasting On Tawa)
  Lime juice 2 Tablespoon
  Ghee 5 Tablespoon
Directions

1. Heat ghee in pressure cooker, add garam masala and 1/2 the sliced onions and fry.
2. Add the crushed ingredients saving a little for the rice and fry. Add meat and salt to taste and fry. Add water and cook with pressure for 20 minutes. Meat should be tender and water dried. Add the rest of the masalas, dissolved in lime juice.
3. To make rice, fry the rest of the onions to a , golden brown. Fry cashewnuts and raisins and keep aside.
4. Add water and cook till rice is nearly done.
5. Remove half the rice from dekchi.
6. Put in meat, in a layer, sprinkle with garam masala, rose water or kewra water. Top with rice and sprinkle flavouring again.
7. Seal the dekchi for dum for 20-25 minutes

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Rice

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