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Wednesday, October 20, 2010

Santhosh's Mutton Biryani

Here's one of my authentic mutton biryani recipes. Guys and gals enjoy! Let me have your comments.


500 gm Rice
500 gm Mutton or chicken
500 gm Tomatoes
250 gm Onion
50 gm Garlic
50 gm Ginger
5 Green Chilli
Half Lemon
3 strips 1/2 inch long Cinnamon
5 Cardamom
5 Cloves
125 gm Oil
50 gm Ghee
handful Dhania leaves
handful Pudina leaves
Half cup/ 2 tsp curd
1:2 ratio(1/2 kg rice needs 1 ltr water) water
Salt 2 teaspoon

Preparation method

1. Make spice powder: Gring cardamom, cinnamon, cloves in a mixie. Take care to leave it coarse, not like talcum powder. Grind ginger and garlic to a fine paste. Chop tomatoes finely and add slit chillies. Add chopped onions. Juice the lemon, taking care to discard the seeds.
2. Add oil to the cooker, when it gets hot, add ghee. When that gets hot, add onions. Fry till golden brown, add ginger garlic paste and fry about 2 minutes, followed by spice powder. Fry again for about a minute. Now, add mutton, stir, add tomatoes, chilli and chilli powder. Add 1 tsp salt, add half the coriander and mint leaves. Fry till oil starts oozing out, about 5 minutes will do. Add 1 cup water. Cover with a lid, allow it to cook (if mutton, for 4 whistles, if chicken 1 or 2 whistles will do.) Open cooker once steam has escaped. Again keep it on stove, add remaining water, around 3 cups, add 1 tsp salt for the rice. Add remaining coriander and mint, add rice only after water comes to a boil, then add lemon juice, finally add curd and close with the lid. Once steam starts coming out, put the whistle, then cook on low flame for 15 mins. Then, take it off the stove. Wait for the steam to escape. Serve hot.
3. NOTE: 1. Basmati rice should be soaked for 15 mins and any other rice, 30 minutes, prior to cooking. 2. Don't over fry your onions to dark brown. 3. Add spice powder to the cooker to prevent ginger garlic paste from sticking. 4. Use coriander leaves only, no stalks. 5. Taste for salt before you close the cooker.

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