Rice - Wash and soak 2 cups of Basmati Rice for ½ hour.
Prep - Clean and wash ½ kg (approx 1 lb) Mutton and marinate with 1 tsp of Turmeric Powder, ½ tsp of Salt and ½ tsp of Chili Powder.
Grind 6 to 7 Green Chillies with 1 cup of diced Tomatoes and set aside.
Grind 1/4 cup of chopped Mint Leaves and 1/4 cup of Cilantro and set aside.
Masala - In a heavy bottomed vessel or a pressure cooker, heat 1 tbsp of Oil, 1 tbsp of Ghee and add 2 inch Cinnamon, 4-5 Cloves, 4 Cardamom and 2-3 Bay Leaves. When they pop, add 1 cup of finely sliced Onions and saute until they turn golden brown. Add 2 tsp of Ginger Garlic paste and saute well for another minute. Add the ground chillies mixture and saute until the raw smell goes. Now add 1 cup of diced Tomatoes and saute for few minutes. Then add the mint-cilantro paste and saute for few minutes, add 1/4 cup of Mint Leaves and 1/4 cup of Cilantro and mix well to the masala. To this add the mutton pieces and mix well. Close the lid and pressure cook for 4 whistles or until mutton is cooked.
Biryani - When the pressure releases open the lid and add 1½ cups of Coconut Milk, 1½ cups of Water and 2 tsp Salt. When it starts to boil, add the rice and simmer for about 20 minutes until cooked.
Serve hot with raita and salna.
Note - For Coconut Milk, 4 tbsp coconut milk powder mixed with ½ cup warm water can be used instead.
Blend 1 cup grated coconut, warm water and grind smooth. Cover a bowl with a seive and pour the ground coconut paste into the seive/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk. The coconut milk can be stored in the freezer to be used later. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.
Prep - Clean and wash ½ kg (approx 1 lb) Mutton and marinate with 1 tsp of Turmeric Powder, ½ tsp of Salt and ½ tsp of Chili Powder.
Grind 6 to 7 Green Chillies with 1 cup of diced Tomatoes and set aside.
Grind 1/4 cup of chopped Mint Leaves and 1/4 cup of Cilantro and set aside.
Masala - In a heavy bottomed vessel or a pressure cooker, heat 1 tbsp of Oil, 1 tbsp of Ghee and add 2 inch Cinnamon, 4-5 Cloves, 4 Cardamom and 2-3 Bay Leaves. When they pop, add 1 cup of finely sliced Onions and saute until they turn golden brown. Add 2 tsp of Ginger Garlic paste and saute well for another minute. Add the ground chillies mixture and saute until the raw smell goes. Now add 1 cup of diced Tomatoes and saute for few minutes. Then add the mint-cilantro paste and saute for few minutes, add 1/4 cup of Mint Leaves and 1/4 cup of Cilantro and mix well to the masala. To this add the mutton pieces and mix well. Close the lid and pressure cook for 4 whistles or until mutton is cooked.
Biryani - When the pressure releases open the lid and add 1½ cups of Coconut Milk, 1½ cups of Water and 2 tsp Salt. When it starts to boil, add the rice and simmer for about 20 minutes until cooked.
Serve hot with raita and salna.
Note - For Coconut Milk, 4 tbsp coconut milk powder mixed with ½ cup warm water can be used instead.
Blend 1 cup grated coconut, warm water and grind smooth. Cover a bowl with a seive and pour the ground coconut paste into the seive/cloth. Squeeze the coconut to extract as much liquid as possible into the bowl. The first pressed extract is the thick milk. Repeat the process two more times. The second and third pressed milk is the thin milk. The coconut milk can be stored in the freezer to be used later. Adjust the water quantity, to change the consistency and thickness of coconut milk according to your needs.
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