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PrintKASHMIR MUTTON BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the cleaned meat well with yogurt, turmeric, red chilli powder, nutmeg powder and salt in a mixing bowl. Marinate for about an hour.
- Bring 2 litres of water to a boil along with salt and juice of lime.
- Add rice and cook for about 5 minutes or until it is half done. Drain the water and transfer the rice to a flat pan. Set aside.
- In a heavy base pan, heat the oil and add the raisins. When they swell up, remove and keep aside.
- Add walnuts and fry till golden. Remove and keep aside.
- Add the cardamoms, cinnamon, caraway seeds, bay leaves, and coriander powder and garam masala together with salt in the oil.
- After few seconds add in the marinated meat with the marinade.
- Stir and fry till the liquids are absorbed and the meat turns brown.
- Then add a little water and cook covered for about 30 minutes, stirring now and then, till the meat is tender. When done, the meat should have 1 cup of gravy left.
- Spread the par-boiled rice over the meat. Sprinkle saffron milk, the fried raisins, walnuts, and mint over the rice. Dot it with ghee.
- Cover and cook for 2 minutes on moderate to high flame, then on dum for about 20 minutes or until the dish is steaming hot and rice done. Serve hot.
INGREDIENTS
- 500 grams long grain rice, rinsed, soaked and drained
- 1 kg mutton, cut into medium pieces, washed and drained
- 350 grams yogurt, whisked
- 100 ml IDHAYAM sesame oil
- 2 teaspoon red chilli powder
- ¼ nutmeg, powdered
- Juice of half a lime
- 2 teaspoon coriander powder
- 1 teaspoon garam masala
- Seeds of 2 black cardamoms
- 3 green cardamoms
- 1 inch cinnamon sticks
- 1 teaspoon caraway seeds
- ½ teaspoon turmeric powder
- 2 bay leaves
- Few strands of saffron, crushed and dissolved in 2 tablespoon of warm milk
- 25 grams raisins
- 25 grams walnuts
- A few mint leaves
- 1 tablespoon ghee
- Salt, to taste
10 comments for “Kashmir Mutton Biryani”
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