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PrintSALEM MUTTON BIRYANI
Serves :
8
Preparation Time :
Cooking Time :
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.
INGREDIENTS
- 1 kg mutton, cut into medium sized pieces, washed and drained
- 500 grams long grain rice, rinsed, soaked and drained
- 150 grams onions, finely sliced
- 2 bay leaves
- 6 cloves
- 4 green cardamoms
- 1 star anise
- 1 inch cinnamon sticks
- ½ teaspoon turmeric
- 1 teaspoon garam masala
- 2 teaspoons coriander powder
- 2 teaspoons red chilli powder
- 340 grams yogurt, whisked
- Juice of 2 limes
- A few mint leaves
- 50 grams ghee
- 100 ml Cooking oil
- Salt, to taste
Ground to a fine paste
- 25 grams ginger
- 25 grams garlic
- 1 tablespoon poppy seeds (khus khus), washed and soaked in warm water
- 1 small onion
- A few sprigs of fresh green coriander
- 4 green chillies, slit
- 100 grams tomatoes, chopped
17 comments for “Salem Mutton Biryani”
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