Mutton Briyani can be served for lunch along with Raita / Mutton Gravy.
Quantity used below can serve : 2 people
Ingredients:
Oil - 1 tbsp
Ghee - 1 tbsp
Onion - 1 large (finely sliced)
Green Chillies - 2 slit
Tomatoes - 1 large (finely chopped)
Ginger Garlic paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Salt - As required
Coriander Leaves - 5 gm (chopped)
Mint Leaves - 5 gm (chopped)
Oil - 1 tbsp
Ghee - 1 tbsp
Onion - 1 large (finely sliced)
Green Chillies - 2 slit
Tomatoes - 1 large (finely chopped)
Ginger Garlic paste - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Salt - As required
Coriander Leaves - 5 gm (chopped)
Mint Leaves - 5 gm (chopped)
Mutton - 350 gm
Seeraga Samba Rice - 350 gm
Water - 800 ml (For rice) + 200 ml (for mutton)
To Grind - Biryani Masala :
Cinnamon - 2 cm stick
Fennel - 1 tblspn
Mace - 2
Black Stone Flower - 3
Cumin - 1 tsp
Cloves - 4
Cardamom - 4
Star Anise - 1
Method:
1. Take the whole spices mentioned under "To Grind" in blender and powder it coarsely. Set aside.
2. Chop all the required vegetables - onion,tomato,green chilli,coriander leaves, mint leaves.
3. Heat oil and ghee in a pressure cooker.
4. Add in onion and green chillies. Saute till it turns golden brown in colour.
5. Add in tomatoes and fry for 2 minutes.
6. Add in ginger garlic paste and saute for a min.
7. Add in salt, turmeric, chilli powder and coriander powder. Mix well for 30 sec.
8. Add in the grinded briyani masala. Mix well.
9. Add in mutton and mix well.
10. Add chopped coriander leaves and mint leaves. Mix once
11. Add 200 ml of water and mix well.
12. Pressure cook for 8 whistles.
13. Wash Seeraga Samba rice twice in water.
Drain well and add it to the pressure cooker along with 800 ml of water.
Pressure cook for 1 whistle.
Then place it in low flame for 5 mins.
14. Turn off the heat and fluff the briyani.
15. Serve with Raita / as per wish.
Seeraga Samba Rice - 350 gm
Water - 800 ml (For rice) + 200 ml (for mutton)
To Grind - Biryani Masala :
Cinnamon - 2 cm stick
Fennel - 1 tblspn
Mace - 2
Black Stone Flower - 3
Cumin - 1 tsp
Cloves - 4
Cardamom - 4
Star Anise - 1
Method:
1. Take the whole spices mentioned under "To Grind" in blender and powder it coarsely. Set aside.
2. Chop all the required vegetables - onion,tomato,green chilli,coriander leaves, mint leaves.
4. Add in onion and green chillies. Saute till it turns golden brown in colour.
5. Add in tomatoes and fry for 2 minutes.
6. Add in ginger garlic paste and saute for a min.
7. Add in salt, turmeric, chilli powder and coriander powder. Mix well for 30 sec.
8. Add in the grinded briyani masala. Mix well.
10. Add chopped coriander leaves and mint leaves. Mix once
12. Pressure cook for 8 whistles.
13. Wash Seeraga Samba rice twice in water.
Drain well and add it to the pressure cooker along with 800 ml of water.
Pressure cook for 1 whistle.
Then place it in low flame for 5 mins.
Enjoy !!!
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