Hyderbadi Biriyani (Mutton)
    Posted by Lakmali Xavier

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    INGREDIENTS
    1 kg basmati rice
    1 kg mutton
    150 gm ghee
    2-5 filaments saffron
    4 tsp kewra water
    1 cup mint leaves
    10 green chillies, slit

    FOR THE MARINATION
    75 gm raw papaya paste
    50 gm ginger garlic paste
    200 gm yoghurt
    100 fried onions
    salt to taste

    FOR THE MASALA
    50 gm red chilli powder
    20 gm cumin deeds
    6 green cardamom
    4 black cardamom
    6-8 cloves
    4 bay leaves
    1/4 tsp mace powder
    1/4 tsp nutmeg powder

    METHOD
    Take the masala except red chillies, mace, nutmeg,dry roast
    and ground coarsely. Add the three powders and keep aside.
    Mix all the ingredients of the marinade in a bowl and add the mutton. Refrigerate for three minutes.
    Heat gee in a pan, add the meat with the marinade and
    cook until done.
    Add salt, mint leaves,green chillies and kewra water and cook for 2 more minutes. Soak the rice in water for one hour.
    Boil water with salt and add the rice. Cook until its 75 percent done. Drain the rice and keep aside.
    Place rice and mutton in layers; sprinkle saffron water.
    Cover the lid and cook for 20-25 minutes on low heat.
    Serve hot with salad and raita.


    © Malini's Kitchen - Printed from www.infolanka.com/recipes