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PrintSINDHI MUTTON BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Mix the coriander, cardamom, pepper, cloves, bay leaves, fennel seeds, onion and salt with the meat.
- Pressure cook the meat with masala and 5 glasses of water on high flame and then low, for about 10 minutes or until it is almost done.
- Strain to get about 3 glasses of clear mutton stock. Pick and set aside the mutton pieces.
- Heat oil in a heavy base pan. Add the sliced onions along with the dry whole red chillies and the fennel seeds. Fry till the onions are golden.
- Add the ground paste and fry for about 2 - 3 minutes. Add the mutton pieces and the garam masala, and fry for another 5 minutes.
- Then add the plums and the tomatoes and fry till the tomatoes are soft and the oil separates.
- Add rice, mutton stock and a little salt. The stock should be 1 inch above the surface of the meat and the rice.
- Cover and cook on high flame and then on low flame till the rice is done and each grain is still separate. Serve hot.
INGREDIENTS
- 1 kg mutton, cut into medium pieces, washed and drained
- 500 grams rice, rinsed, soaked and drained
- 250 grams onions, finely sliced
- 6 whole dried red chillies
- 1 teaspoon fennel seeds
- 1 teaspoon garam masala powder
- 10 dried plums, deseeded
- 150 grams tomatoes, chopped
- 120 ml Cooking oil
- Salt, to taste
- 1 tablespoon coriander seeds
- 1 black cardamom
- 1 tablespoon pepper
- 6 garlic cloves
- 2 bay leaves
- 1 teaspoon fennel seeds
- 1 onion, quartered
Ground
- A small piece of ginger
- 6 garlic cloves
- 9 green chillies
- 75 grams fresh green coriander, chopped
- 30 grams fresh mint leaves
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