Description
Got this recipe from a Muslim chef.
Instructions
Ing.
Basmathi rice-3 cups
Mutton-1/2 kg
Onions-4 nos(big)
Tomatoes-3 nos.(Medium)
Green chillies-3(slitted)
Coriander leaves-2 cups(finely chopped)
Mint-1 cup
Curd-1/2 cup
Salt-3 tsp or required
Ginger paste-3 tsps
Garlic paste-3 tsps
Plain red chilli powder-11/2 tsp
3c's-(cloves-4,cardamom-3,cinnamon-2''.)
Oil-1 cup
Food colour(optional )
Water-3 cups or required
Method
In a pressure cooker,pour oil and add the 3c's.
When turns colour add onions and fry till golden brown.Half way add garlic paste and fry with the onions.
Next add coriander leaves ,mint and g.chillies and fry for 2 min.
Now add mutton pieces, curd,diced tomatoes, chilli powder,salt, ginger paste and fry till oil seperates.
Pressure cook mutton adding 1 cup water.
When done add rice and pour the remaining 2 cups water and cook for 10 min. in low flame.
After done add lime juice,1 cup coriander leaves and mix well without breaking rice.
If you want it to look like hotel stuff,mix 3 pinches of food colour in 3 tbsp water and sprinkle over the rice before mixing.
HAPPY MEAL
Notes
Adding coriander and lemon juice to biryani in the last stage must be the secret of this aroma I believe.
Best if cooked in pressure cooker.
Water should be strained from rice and mutton.
least water should be used to grind ginger and garlic.
Follow step-by step instruction for best results.
Mixed ginger garlic paste should not be used.
Source
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wonderful recipe great
wonderful recipe great taste