SALEM MUTTON BIRYANI

Preparation Method :

• Cook meat with turmeric and salt in sufficient water for about 10 minutes or until half done.
• Heat half portion of ghee in a pan. Add rice and fry for about 2 minutes. Set aside.
• Heat oil in a heavy bottomed pan, large enough to take meat and rice. Add the sliced onions and fry till they turn translucent.
• Add the anise, cloves, cinnamon, cardamoms and bay leaves, fry till the onions turn golden brown.
• Add the ground paste and fry till the oil starts to surface. Then add green chillies and tomatoes and fry till the tomatoes are soft.
• Add meat and cook for a few minutes till the moisture is almost absorbed.
• Add the garam masala, coriander and chilli powder with yogurt and mix well.
• Stir continuously till the contents come to a boil. Cook covered till the meat is tender. Squeeze the lime juice.
• Spread the rice evenly over the cooked meat. Sprinkle mint leaves. Add water to 1 inch above the surface of rice. Also add 1 tablespoon ghee.
• Cover with a tight fitting lid and cook first on high flame for a few minutes till the contents come to a boil and then on low flame till the rice is done with each grain separate.