Mutton
Biriyani
Ingredients :
Basmati rice-325 gms.
Mutton, cut in pieces-½ kg.
Onions, sliced-3 nos.
Ginger-garlic paste-½ tbsp.
Garam masala-1 tsp.
Red chillies-3 nos.
Cinnamon-1" piece
Curd, beaten-½ cup
Green cardamom-3 nos.
Pepper-5 nos.
Cloves-5 nos.
Shahjeera-½ tsp.
Turmeric powder-½ tsp.
Saffron, in 1/4 cup milk-1 pinch
Coriander/Pudina, chopped-As required
Add dry fruits, as per your choice
Ghee-As required
Method:
Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt
to taste. And grind the fried onions and red chilies to a fine paste.
Marinate the mutton pieces with curd, ginger-garlic paste, onion paste,-turmeric
powder and salt. In a pressure cooker heat ghee, add the marinated
mutton and pressure cook till done. Heat ghee again in another vessel,
add the whole spices, fry for a while and then add the washed rice.
Add salt, warm water so that comes 1½ inch above the rice and cook
till the rice is done. Remove, spread out to cool and remove the whole
spices. Now to assemble, apply ghee to a heavy bottomed vessel, add
the cooked mutton and sprinkle little garam masala. Cover with a layer
of rice, followed by a melted ghee and then the saffron milk. Lastly,
add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
Mix and serve hot garnished with chopped coriander & pudina.
Peas
Pulao
Ingredients :
Basmati rice-1cup
Shelled peas-1 cup
Cumin seeds-½ tsp.
Onion (medium)-1 nos.
Oil-3 tbsps.
Salt-To taste
Method:
Pick, wash and soak rice for twenty minute ( you can use ordinary
rice also). Cut onion lengthwise. Heat oil in a pan, add cumin seeds
, once it starts to crackle add onions. Fry till lucid. Add peas,
cook for 2-3 minutes. Drain soaked rice and add to the peas. Pour
two cups of water and salt. Bring to a boil. Reduce heat, cover with
lid, cook till all water is absorbed. Serve hot with vegetarian or
non- vegetarian curry.
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