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BIRYANI |
Ingredients |
1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi
1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch
Sugar a pinch |
METHOD |
Add mutton, salt and garlic cloves
in a pot with two glasses of water. If you're using
chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and
the water dries.
Take one medium onion. Slice it and fry it in about
4-5 tablespoons of oil till its light brown. Add
the rest of the spices, yogurt and fry it a little.
Simultaneously soak the rice in water for half an
hour.
Boil the rice till they're half cooked, drain the
water and keep them aside.
Add the cooked meat to the sauted onions to make
the masala and cook uncovered for a few minutes
to evaporate excess water.
When most of the water has evaporated, transfer
a little rice to a pot, and on top of that add some
of the meat/masala combo. Make layers of this. The
way I usually do it is put half the rice in, add
all the meat/masala then top that off with the rest
of the rice.
Sprinkle on it a solution of kewra, yellow food
color and pinch of suger.
Keep it covered and on a low flame.
Keep the pot tightly closed - you're trying to steam
cook the rice. When the rice is done, the biryani
is ready.
Serve with salad or garlic chutney.
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