Post by faizaneraza on Nov 27, 2009 16:40:45 GMT
Assalamu 'Alaykum wa Rahmatullahi wa Barakatuhu
Mutton Biryani
special for eid
Mutton Biryani
Ingredients:
1 kg - mutton
1 kg - basmati rice
1\4 kg - ghee
1\4 kg - thick curd
1 - big onion (cut in long pieces)
15 - green chillies
1\2 tsp - red chilli powder
3 tbsps - ginger garlic paste
1 tsp - raw papaya paste
1/2 tsp - garam masala
1 bunch - coriander
1 bunch - pudina
1 no - lime
2 tbsps - milk
few saffron strands
salt to taste For Raw Garam Masala:
shahjeera - 1 tsp
cinnamon - 4 to 5 sticks
cloves - 8 to 10
cardamom - 6 to 7
bayleaves - 5 to 6
stoneflower as reqd
Method
In a dish, take washed mutton and add curd, gingergarlic paste, lime juice, raw papaya paste, garam masala powder, green chilli paste, red chilli powder and mix well.
Leave the marinated mutton for atleast 2 hrs or as long as 4 hrs.
Then, in a pressure cooker of 10 ltrs, or a thick bottom handi take ghee and heat.
Add the raw garam masala, onion, fry well till the onion is golden brown.
Add the marinated mutton and cook for 5 mins on slow flame.
Then, pressure cook till 3 whistles or till the mutton is tender.
Meanwhile wash the rice (do not wash beforehand) and drain well.
Add this rice to the cooked mutton and mix well.
Add water just enough to cook the rice, add salt.
Close the lid and cook till 2 whistles or without the whistles for 15 minutes.
Turn off the flame, make deep holes with help of a long slim knife here and there into which you have to pour the milk in which the saffron is soaked.
Leave it for 10 minutes, and then garnish with coriander, pudina and mix carefully and not much.
Turn it over to a serving dish, garnish with boiled eggs.
Serve with mirchi\baingan ka salan, raita and one plate for me also hm:P
Mutton Biryani
special for eid
Mutton Biryani
Ingredients:
1 kg - mutton
1 kg - basmati rice
1\4 kg - ghee
1\4 kg - thick curd
1 - big onion (cut in long pieces)
15 - green chillies
1\2 tsp - red chilli powder
3 tbsps - ginger garlic paste
1 tsp - raw papaya paste
1/2 tsp - garam masala
1 bunch - coriander
1 bunch - pudina
1 no - lime
2 tbsps - milk
few saffron strands
salt to taste For Raw Garam Masala:
shahjeera - 1 tsp
cinnamon - 4 to 5 sticks
cloves - 8 to 10
cardamom - 6 to 7
bayleaves - 5 to 6
stoneflower as reqd
Method
In a dish, take washed mutton and add curd, gingergarlic paste, lime juice, raw papaya paste, garam masala powder, green chilli paste, red chilli powder and mix well.
Leave the marinated mutton for atleast 2 hrs or as long as 4 hrs.
Then, in a pressure cooker of 10 ltrs, or a thick bottom handi take ghee and heat.
Add the raw garam masala, onion, fry well till the onion is golden brown.
Add the marinated mutton and cook for 5 mins on slow flame.
Then, pressure cook till 3 whistles or till the mutton is tender.
Meanwhile wash the rice (do not wash beforehand) and drain well.
Add this rice to the cooked mutton and mix well.
Add water just enough to cook the rice, add salt.
Close the lid and cook till 2 whistles or without the whistles for 15 minutes.
Turn off the flame, make deep holes with help of a long slim knife here and there into which you have to pour the milk in which the saffron is soaked.
Leave it for 10 minutes, and then garnish with coriander, pudina and mix carefully and not much.
Turn it over to a serving dish, garnish with boiled eggs.
Serve with mirchi\baingan ka salan, raita and one plate for me also hm:P