by Mrs Annamma Philippose Feedback


Mutton - 400gms,

Turmeric Powder - 1/2tsp ,

Garlic - 5 pieces,

Fresh ginger - 2 pieces,

Cinnamon [karuvapatta] - 2 pieces,

Cloves - 4 nos,

Green chilly - 4nos,

Coconut Milk - 1 cup,

Basmati Rice - 2 cup,

Ghee - 1/2 cup,

Onion - 3 nos [sliced],

Cashew nut -  50gms,

Kismas - 50gms,

Garam Masala  - 2 tsp,

Salt - [required],

Coriander leaves,

Mint leaves


Clean the mutton. Add items 2 to 8 and also salt. Simmer [half cook] the mutton in a cooker [15 to 25 minutes].

Fry the cashew nuts and Kismass in ghee.

Fry the sliced onion and keep aside.

Fry the rice in the same ghee.

Mix the rice with simmered mutton.

Add 5 cup water and cook it.

Add garam masala and coriander leaves.

Garnish biriyani with fried onion, cashew nuts, kismass and mint leaves.

A tomato flower can be made and keep over the biriyani.

Also  boiled egg [ slices] can keep on the sides of the plate as decorative while serving.

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