Festival Special: How to prepare Biryani !!!



INGREDIENTS:
      • 500 grams of basmati rice
• 1 kg of mutton (diced into small pieces)
• 2 tablespoons of garam masala
• 6 nos. of red chillies
• 3 nos. of green chillies
• A handful of cashew nuts
• 1 large onion (chopped)
• 5 nos. of cloves
• 2 nos. of cinnamon sticks
• 2 nos. of cardamom
• 6 sprigs of fresh coriander (chopped)
• 1 small bunch of mint (chopped)
• 1 tablespoon of ginger-garlic paste
• 3 tablespoons of saffron (dissolved in cup milk)
• 1 cup of yoghurt (beaten)
• 2 nos. of lime
• 4 nos. of boiled eggs
• 5 tablespoons of ghee/oil
• Salt to taste


Procedure:
• Mix mutton pieces with ginger-garlic paste and beaten yoghurt and keep aside
• Grind the chillies and cashew nuts together
• Heat four tablespoons of ghee/oil and fry the chilli-cashew paste. Now add mutton, one-fourth of fried onion, 1 tablespoon garam masala and salt to taste
• As ghee separates from the mixture, add one and a half cups of warm water and pressure cook for 30 minutes or till mutton softens
• Take a wide vessel and fry the whole spices in 1 tablespoon ghee/oil
• Add rice and fry a little, add green chillies and salt to taste and finally enough water for the rice to cook
• When rice is cooked, spread it on a plate
• Make a mixture of chopped coriander, pudina, garam masala and fried onions and keep aside
• Take a thick bottomed wide vessel and line it with ghee. Spread a layer of rice in it and cover it with half the mutton. Spread half of the green mixture and the squeeze lime juice on it
• Put a layer of rice followed by a layer of mutton and finish with a layer of rice
• Spread saffron milk and some ghee on the top layer of rice
• Cover tightly and cook for 20 minutes over low flame
• Garnish with boiled eggs
• Serve hot biryani to all of your friends and test with them :)

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