Mutton Pakistani biryani INGREDIENTS 750 g. mutton350 g. basmati rice1 cup fresh curd2 large onions sliced2 flakes garlic3 large cardamoms8 cloves1 inch cinnamon1 tablespoon. ginger paste2 teaspoon. black peppercorns1 teaspoon. cumin seeds1 teaspoon. chilli powder1 teaspoon. coriander powder1/2 teaspoon. nutmeg powdera pinch of turmericsalt to taste100 g. ghee (Clarified butter)METHODBring 750 ml. water to boil, add rice, saltand turmeric, cover and cook for 15 mins.tillwater is absorbed. Heat ghee (Clarified butter) and fry halfonions till brown, remove and keep aside, canfry raisins, pistachios and almonds and add(optional).Add these to the rice. Fry rest of onions,add ginger, garlic, cumin, chilli powder,and fry,add mutton and brown on high heat for 5minutesAdd cinnamon, cardamoms, cloves,peppercorns, coriander powder, nutmeg, saltand125ml. water, stir well Cover and simmer forabout 10 minutes. Remove from heat, stir inthe curd and simmer for 5 minutes.Layer a dish with alternate layers of riceand mutton, cook in a preheated oven at 200degrees C for 10 minutes. Serve with raita.
Posted on: Sun, 01 Sep 2013 11:53:27 +0000
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