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PrintKAIRI KI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in a large heavy base pan and fry the onions till golden brown. Remove and allow it to cool. Crush the onions with hand and set aside.
- Reserve half a cup of oil and heat the rest of the oil and add the curry leaves. After a few seconds, add the ginger paste and crushed garlic. Fry for just about a minute.
- Add the meat pieces with turmeric powder, red chilli powder, coriander powder and salt. Fry for about 10 minutes or until the meat is browned.
- Add the ground onions and fry for another 2 minutes. Add a little water and cook for about 20 minutes or until the meat is tender.
- Add the crushed onions, garam masala, grated mango with sugar and cook further for 5 minutes. When done, make sure that the meat should have at least 1 cup of gravy.
- Boil about 2 litres of water with caraway seeds, bay leaves, oil, and salt. When the water starts to boil, add rice and cook for 5 minutes till it is half done.
- Drain the water from the rice and transfer to a wide dish.
- Spread the rice over the meat. Sprinkle the chopped green chillies, mint leaves and milk over the rice.
- Dot with ghee. Cover with a tight fitting lid. Cook for about 2 minutes on medium-high flame.
- Then cook on slow flame for about 20 minutes or until the rice is done and steaming hot. Serve hot.
INGREDIENTS
- 500 grams long grain rice, Rinsed, soaked and drained
- 1 kg mutton, cut into medium pieces, washed and drained
- 250 grams onions, finely sliced
- 100 ml milk
- 1 tablespoon ghee
- ½ teaspoon turmeric powder
- 2 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 75 grams onions, ground
- 2 teaspoon ginger, ground
- 2 teaspoon garlic, crushed
- 1 teaspoon garam masala
- 350 grams raw green mangoes (kairi), skinned and grated and stone discarded
- 1 teaspoon sugar
- ½ teaspoon caraway seeds
- 2 bay leaves
- 8 green chillies, chopped
- 30 grams curry leaves
- A few mint leaves
- 150 ml Cooking oil
- Salt, to taste
14 comments for “Kairi Ki Biryani”
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