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Ingredients:
Biryani Rice - 3 cups
Ghee – 50 ml
Oil – 50 ml
Cardamom – 10 nos
Cinnamon sticks – 5 nos
Cloves – 10 nos
Bay leaves – 2 nos
Onions – Sliced lengthy wise
Tomatoes – 3 nos (finely chopped)
Green Chilies – 6 nos (sliced)
Coriander Leaves – 1/2 cup
Mint Leaves – 1 cup
Fresh curd – 2 cups
Lime Juice – 1 tsp
Chilli powder – 3 tbsp
Turmeric Powder – 1 tsp
Mutton - 1/2 kg
Salt to taste
Saffron - little
Almonds – 10 nos
Raisins – 10 nos
Cashew nuts – 10 nos
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GROUND PASTE
Garlic – 20 cloves
Ginger – 1 inch
Onion – 1 nos
Cinnamon sticks – 3 nos
Cloves – 3 nos
Cardamom – 3 nos
Nutmeg (Jathikka) – 1/2 no |
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METHOD
- Clean the Rice and soak in water for 10 mins.
- Place a cooker. Pour Oil and Ghee in a pan. Fry Spices, Cardamom, Cinnamon, Cloves, Bay leaves, then add onion and fry till turns golden brown color, now add tomato and Green Chillies. Fry till tomatoes cooks well. Then add grounded paste.
- After some time, add Leaves of Coriander and Mint.
- Add Curd, Lemon Juice, turmeric powder and Chilly Powder and saute well.
- Add the cleaned and washed mutton, salt and saffron and saute well then add 4 cups of water to it and semi cook the chicken.
- Mean while semi-cook the soaked rice.
- Now add the semi cooked rice to the boiling mixture and cook it.
- Fry Almonds, Nuts and Raisins in Ghee and garnish it.
- Serve hot with Onion, Curd Raita.
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