Sunday, April 12, 2009

Chicken/Mutton Biriyani
















Ingredients:

1 kg Rice
1 kg Mutton/Chicken

Spices:
10 gms Cardamom
2-3 Bay Leaves
2 tsp Kasoori Methi
10 gms Cinnamon
10 gms Cummin seed
10 gms Cloves

40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1 bunch Pudina
5-6 strands of Kesar
1 cup milk
2 Lemon
2 tbsp Raw Papaya paste
1/4 cup Curd
1/4 kg Ghee















Method

Wash mutton/chicken and take it in a vessel.
Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
Then add curd and raw papaya paste to it, mix the stuff thoroughly. Leave the material for half an hour.
Mix the kesar strands with 1 cup boiled milk and keep aside.
Semi cook the marinated mutton/chicken.
Take 2 litres of water in a vessel and put it on the stove.
When water boils well put salt with the rice in the vessel. Mix it.
Take out some semi-cooked rice and spread it on the semi cook meat as a layer.
Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
Spill the kesar milk over the rice.
Now put a plate on the vessel and seal the edges with dough or you can also do it in a cooker(removing its whistle).
Put the vessel on the stove, cook for 10-15 minutes on medium flame.
Then turn off the stove. Leave the stuff for 15 minute.
Biryani is ready to serve with garnishing of fried onions, coriander leaves,mint leaves and fried nuts,raisins....
Serve it with kachumber or raita...

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