Sunday, December 18, 2011

Mughlai biriyani....


2 lb chicken or mutton.
2 inch ginger piece.
5 to 6 garlic cloves.
5 to 6 red chilies.
10 almonds.
1/2 cup butter.
3 bay leaves.
1 onion sliced.
4 cardamons.
4 cloves.
2 inch cinnamon stick.
2 to 3 green chilies sliced.
1 tsp fennel seeds.
1/2 tsp cumin seeds.
1 pinch saffron.
1 cup milk.
3/4 cup yogurt.
1/2 cup chopped coriander leaves.
1/2 cup chopped mint leaves.
Lemon juice of one.

Clean and cut the mutton pieces.
Clean and chop the coriander leaves and mint leaves.
Slice the onion.
Grind ginger, red chilies, garlic cloves, almonds in to a fine paste.
Heat butter, fry sliced onion and remove.
Add bay leaves, ground mixture and fry.
Add meat and fry.
Add little water , salt and cook covered till meat is tender.
Boil rice with little salt till half cooked, strain.
Stir in half the cloves, cardamons, cinnamon, fennel seeds, green chilies, cumin seeds, coriander leaves, mint leaves, in yogurt and mix with mutton.
In a heavy skillet, spread layers of rice, fried onion and mutton pieces.
Repeat till all the ingredients are layered.
Mix all the remaining spices, leaves, green chilies and saffron in milk, pour over.
Spread the remaining butter on top.
Sprinkle lemon juice.
Cover and place in a oven at 300 degrees, F for 45 minutes.
Or place on a stove top on low flame for 20 to 30 minutes.
Serve hot.


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