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MEAT BIRYANI

jayantsonar's picture
This meat biriyani is an authentic guide to making the dish the traditional Indian way. Meat and rice in alternate layers is simmered for an hour so that all the juices and spices blend well to provide that exotic taste and flavor that is unparalleled.
Ingredients
  Meat 300 Gram (mutton)
  Basmati rice 300 Gram (pulao rice)
  Onion 100 Gram, fried slices
  Mint spring 1 Teaspoon
  Green chilli 3
  Cumin 1 Teaspoon
  Oil 1 1⁄2 Tablespoon
  Fat 1 1⁄2 Tablespoon
  Saffron 1 Teaspoon (Leveled) (in a cup of hot milk)
  Whole garam masala 20 Gram (green & black cardamom, cinemon, cloves,bay leaf,black pepper,nutmeg)
  Curds 100 Gram
  Raw papaya 1 Tablespoon
  Garlic ginger paste 1 Tablespoon (FOR MARINATION OF MEAT)
  Lime juice 1 Teaspoon (FOR MARINATION OF MEAT)
  Garam masala powder 1⁄2 Teaspoon (FOR MARINATION OF MEAT)
  Kasuri methi 1 Teaspoon
  Red chilli 1 Teaspoon (FOR MARINATION OF MEAT)
  Turmeric 1⁄2 Teaspoon (FOR MARINATION OF MEAT)
  Wheat flour paste 100 Gram (enough to seal pan.)
Directions

wash, clean and cut the mutton into small pieces.
par boiled the rice.
make marination of curd,ginger, garlic paste, lime juice, garam masala powder, chilli powder, kasuri methi,
turmeric, 1 tblsp oil, raw papaya and little saffron togheter. and keep aside for 2 hours.
then heat some oil in a biryani pan (handi) and add whole garam masala and saute this marination for 5 minute. remove from heat.
with this marination and par boiled rice put in to layer in Handi, one layer of meat then rice. upto 2-3 layers.
in that every layer add green chilli, coriander leaves, saffron milk, fat and mint leaves.
after fhinishing of every layer then pouring all milk,and fat. then we have to cover pan and seal edges with
wheat flour paste.
either place in an oven 140'C for one hour.
Or place on simmer gas for 50 minute.
SERVE HOT WITH RAITA.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Main Dish
Taste: 
Spicy
Ingredient: 
Rice, Meat
Occasion: 
Wedding
Interest: 
Gourmet, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
60 Minutes
Ready In: 
240 Minutes
Servings: 
4
Story
in this recipe mostly indian make tradionaly, we use the cooking method of DUM( means seal pan edges with using wheat flour paste and then cover with lid )
Subtitle: 
MEAT BIRIYANI

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3 Comments

priteesagarrane's picture
Raw papaya...any specific reason for that?
Jinny's picture
Raw papaya acts as a tenderizer for the meat.
shantihhh's picture
I think the raw (green) papaya can be a souring agent) as there is just a touch of lime and no tamerand. The green papaya is more subtle and looking nice in white colour..