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Thursday, June 14, 2007

Mutton Biriyani


Rice Specialities - Mutton Biriyani

INGREDIENTS :

For the Rice

2 cups basmati rice - wash, soak and drain
2 nos onion - sliced
1 t.sp. garam masala
1/2 cup ghee
1 tb.sp.nuts
1 tb.sp raisins
juice of 1 lime
Few drops of yellow colouring
salt to taste


For the korma

1/2 kg mutton - cut into big bits
1/2 cup oil
1/2 cup curds
2 t.sp red chilly powder
5-6 cloves garlic
1 bunch coriander leaves
2 t.sp shahi jeera
1 t.sp.garm masala


METHOD

Heat oil in a thick bottomed pan and fry the masala. Throw in the meat and fry again. Add curds and salt and enough water to cook the meat. Remove from fire when the meat is tender and korma is thick.
In another pan, heat oil and fry onions to a golden brown color. Now put the nuts and raisins and drain and keep faside. Fry the garm masala and the rice and fry for 2 minutes. Add 4 cups of hot water and salt and cook on slow fire till water is dry. Transfer the korma over the rice, sprinkle lime juice, jilebi colour, fried onions, nuts and raisins and bake for 10-15 minutes on low temperature.

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