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Friday, October 9, 2015,1:13 PM by
D.Sumithra

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RAMZAN BIRYANI

Serves :
6

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Boil about 2½ liters of water. When the water starts boiling, add rice with salt, 1 teaspoon oil and juice of half a lime. Boil for about 5 minutes or until the rice is half done.
  • Drain the water and transfer the rice to a flat dish.
  • Heat oil in a heavy base pan. Add onions and fry for about 2 minutes or until translucent.
  • Add ginger juliennes, garlic paste and the whole spices, followed by the tomatoes and fry for about 2 minutes.
  • Then add salt, 1 teaspoon coarsely ground red chilli powder and meat and fry for 5 minutes.
  • Add mint leaves and fry for a minute. Add yogurt, mix well and fry for another 1 - 2 minutes.
  • Add a little water and cook the meat till tender. When done, make sure to have about 1 cup gravy.
  • Take a heavy bottomed pan and smear with oil. Place half of the par-boiled rice. Arrange the meat with the gravy over the rice.
  • Place the green chillies over the meat. Cover with the balance rice. Sprinkle the saffron milk and ghee over the rice.
  • Cover with a tight fitting lid. Cook on high flame for about 2-3 minutes and reduce the flame to low and cook on dum for about 10 - 15 minutes or until the rice is done. Serve hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 900 grams mutton, a mix of medium sized pieces, cleaned, washed and drained
  • 250 grams green tomatoes, chopped
  • 75 grams onions, sliced
  • 2 tablespoon ginger juliennes
  • 1 tablespoon garlic paste
  • 2 bay leaves
  • Juice of half a lime
  • 1 inch cinnamon stick
  • 4 green cardamoms
  • 6 cloves
  • 1-2 mace flakes
  • 1 teaspoon coarsely ground red chilli powder
  • 75 grams fresh green mint leaves
  • 75 grams yogurt, whisked
  • 6 green chillies, slit
  • ½ teaspoon saffron lightly roasted, crushed and soaked in 50 ml warm milk
  • 2 tablespoon melted ghee
  • 60 ml Cooking oil
  • Salt, to taste

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