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PrintMOTIYE KI BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the ghee-oil mixture in a large heavy-base pan. Add the sliced onions and fry till golden brown. Remove half and set aside.
- Add the whole spices, followed by the ginger and garlic paste. Saute for 2 minutes and add in the meat and fry at least for 5 minutes.
- Add salt and yellow chilli powder and fry for another 1 - 2 minutes. Then add yoghurt, stirring continuously.
- Cover and cook till the liquids quite dry up and the oil starts to surface.
- Add water and cook covered on medium to slow flame till the meat is tender. When done, the meat should have about 1 cup of gravy left.
- Add all the ingredients and mix, then add half of the meat, mix gently and cover.
- Bring the measured water to a boil, add the rice, salt, juice of half a lime and 1 teaspoon of oil. Cook for 10 minutes till the rice is almost done and transfer the rice to a flat pan.
- Heat the pan with the meat and spread half of the ginger juliennes, green chillies, fresh coriander, mint and half of the fried onions over the meat.
- Cover with half of the rice. Spread the remaining ingredients with ginger juliennes, green chilli, coriander and mint over the rice. Cover with the balance rice. Sprinkle a little water.
- Cover the dish with tight lid. Cook for about 20 minutes on low flame till the rice is ready and steaming hot.
- Take out in large chunks from the sides, without disturbing the layers. Serve steaming hot.
INGREDIENTS
- 1 kg mutton from a small goat, Washed and drained.
- 2 tablespoon ginger paste
- 2 tablespoon garlic paste
- 1 teaspoon yellow chilli powder
- 150 ml yogurt, whisked
- Juice of 2 limes
- 75 grams onions, sliced
- 2 bay leaves
- 6 cloves
- 4 green cardamoms
- 1 inch cinnamon sticks
- Seeds of 6 green cardamoms
- A small piece powdered of nutmeg powdered
- 4 mace flakes
- 1 teaspoon saffron, soaked in half cup warm milk
- 3 drops of jasmine essence mixed with 50 ml water
- 750 grams long grain rice, washed, soaked and drained
- 2 tablespoon thick cream
- Juice of half a lime
- 1 tablespoon ginger juliennes
- 4 green chillies, chopped
- 250 ml ghee-oil, mixed
- 1 teaspoon Cooking oil
- 45 grams fresh green coriander, chopped
- A few mint leaves
- Salt to taste
22 comments for “Motiye Ki Biryani”
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