Sat, 21 Jan 2017
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],
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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