Biriyani is an emotion !!
The favourite and comfort dish of many ,it goes easy on the tummy too.
Nevertheless this one pot cooking dish simplifies ones task in the kitchen and satisfies
the ones that are served.
Serves :3
Cooking time : 50 min
Ingredients :
Muton 250 gms(washed and cleaned )
Seerakasamba rice 1 cup (washed )
Curds 3 tbsp
Lime 1no (juice)
Grind to a paste :
Star aniseed 1
Mace strands 2
Kalpasi 2 -3 (black stone flower )
Cardamon 2
Fennel ¼ tsp
Small onions 10 -12 nos
Greenchilly 6-7 (to taste )
Ginger 1”
Garlic 7-8 pearls
Cloves 3
Cinnamon 1 ‘
Turmeric a pinch
Seasoning :
Onions 2 nos (sliced )
Tomatoes 2 (chopped )
Mint leaves a handful
Bayleaf 1
Cardamom 1
Cardamom 1
Oil ,ghee,coconut oil 3 tbsp
Method :
Grind the ingredients.
Marinate mutton with a little salt and turmeric for few minutes.
In a cooker heat the oil mixture add the whole spices as it splutters add onions ,allow it to brown.
Add tomato and fry till mushy.
Add a handful of mint leaves and toss.
Now add the marinated meat and toss for few minutes .
Add curds and give it a stir and let it cook for 2 – 3 whistles (15 -20 min).
When the pressure is released check whether the meat is half cooked.
Since you added curds and cooked there will be water with the cooked meat ,so take that water also into account .Usually its 1 :1.5 ratio .Meaning for 1 cup rice 11/2 cup water.Add required amount of water and wait for it to boil.
Add the rice ,mint leaves ,coriander leaves ,lime juice and salt.
Mix well,close the lid and cook for 10 -15 min on slow flame.
When pressure is released ,check whether the rice is cooked .
Add a spoon of ghee and mix gently.
Serve hot with onion raita.
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