Tuesday, October 21, 2014

Vacha Mutton Biriyani

Basmathi rice, boiled – 1 kg
Mutton, boiled – ½ kg
Shallots, chopped – 50g
Tomato- 2nr
Mint leaves – a handful
Chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Ginger paste – 1tsp
Garlic paste – 2 tsp
Thick Curd – 3 tbsp
Salt to taste
To prepare Special Masala
Pepper corns –3tbsp
Cumin seeds – 1/4tsp
Fennel seeds – 1 tsp
Cardamom – 4nr
Kalpasi – 1 tsp
For tempering – Cinnamon, Cloves & Ghee – 4tbsp

Method of preparation:

1.     Dry fry the special masala ingredients and powder it finely.

2.     Do the tempering then add the shallots. Fry shallots till golden colour.

3.    Add the tomato, make the shallot and tomato to combine well. add ginger and garlic paste. Put the masala powders one by one now, stir continuously till oil ooze out from mixture.

4.     Add the mint leaves, salt and curd. Mix well. Add the special masala powder now. Combine it in gentle fire.

5.     Once the masala mixture get mild thick, add the boiled basmathi rice. Mix it well till masala coats in rice, put mint leaves on top and take it out from fire.

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