Ingredients
Rice ½ kg
Oil ¾ cup
Brown onion 1 cup
Mutton 750 gm
Yogurt 1 cup
Ginger garlic 2 tbsp
Coriander powder 2 tsp
Chili powder 3 tsp
Turmeric ½ tsp
Allspice 1 tsp heaped
Salt 1 ½ tsp
Green cardamom grinded ½ tsp
Potatoes 4 cut and fried till golden
Tomatoes 4 sliced
Green chilies whole 8
Dried plums 10
Coriander leaves ½ cup chopped
Mint 20 leaves
Method
Boil rice with salt until ¾ done. Heat oil add half brown onion, mutton, ginger garlic paste, fry for 10 minutes add yogurt with all dry spices, cover and cook for 15 minutes add 1 ½ cup water, again cover and cook till mutton done, add in it boiled potatoes, sliced tomatoes, green chilies, dried plums, again cover and cook for 10 to 15 minutes, lastly add coriander, mint, remaining brown onion, top with boiled rice, add yellow color, mixed with Kewra and ½ cup milk, leave it on dum until done.
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1 comments:
You will find many types of biryani. The most effective best one I ever had, omg it had been mouthwatering and virtually forced me to cry it was good, was in Madras, made from rice, onions, peas, legumes, cardamom, ( a substantial component), nutmeg, along with tomatoes. This has been Tamil biryani- by the south of India. Bombay Biryani is well known in that region - lots of festivals function only biryani. I have eaten those places and also you may move back 3 x a day.
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