Ingredients
Mutton 1/2kg
Onions 1/4kg
Ginger 5gm
Garlic A few flakes
Coriander powder 15gm
Green chillies 3
Dried coconut 1 tsp
Poppy seeds 10gm
Cinnamom
Cardamom
Peppercorns
Curd 225gm
Salt
Oil 50gm
Pulao rice 1/2kg
Onion 55gm
Cloves 2gm
Cinnamom
Cardamom
Bay leaf 2 gm
Salt To taste
Oil 50gm
Method:
Clean and cut meat, Soak in curds. Roast and powder cloves cardamom, cinnamon and peppercorns. Grind together red chillies, half the onion, garlic ginger and green chillies and copra. Heat oil, add sliced onions. Add ground spices and fry. Add meat. Fry well. Add ground poppy seeds. Add remaining curds and salt and cook gently till meat is tender. Add powdered spices. Remove from fire Rice. Slice onion. Heat oil. Fry onion and remove. Add spices. When they crackle, add rice and fry for a few minutes longer. Add salt and double the quantity of hot water. When rice is cooked and all moisture has evaporated, remove from fire.
Biryani:
Make a layer of rice in a pan, sprinkle with saffron water, place meat layer over it and again cover with rice. Serve hot, garnished with fried onions and nuts.
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