Coorgi Biryani Recipe
Summary
Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexHealthyServings4
Main IngredientMeat
Ingredients
| Mutton | 500 Gram (For 4) | |
| Green chillies 15 gm. 350 gm. | ||
| Coriander leaves | 1 Bunch (100gm) (For 4) | |
| Garlic | 10 Gram (For 4) | |
| Ginger | 50 Gram (For 4) | |
| Coconut | 50 Gram (For 4) | |
| Onions | 100 Gram (For 4) | |
| Garam masala | 2 Gram, powdered (For 4) | |
| Fat | 30 Gram (For 4) | |
| Rice | 300 Gram (For Pulao) | |
| Garam masala | 2 Gram (For Pulao) | |
| Salt | To Taste (For Pulao) | |
| Fat | 70 Gram (For Pulao) | |
Directions
1. Wash, clean and cut meat with bones.
2. Grind together the onions, green chillies, coriander leaves, ginger, coconut, and garlic.
3. Heat fat. Add ground masala and fry for a few minutes.
4. Add meat, salt and enough water to cook till meat is tender.
5. Add garam masala and mix well.
Pulao
1. Boil water with garam masala and salt.
2. Add washed and drained rice and simmer for 5 minutes.
3. Drain.
4. In a strong pan melt half the fat.
5. Put in rice and meat in layers.
6. Pour remaining melted fat on top, when the layers are completed.
7. Seal and keep in the oven for 10-15 minutes.
2. Grind together the onions, green chillies, coriander leaves, ginger, coconut, and garlic.
3. Heat fat. Add ground masala and fry for a few minutes.
4. Add meat, salt and enough water to cook till meat is tender.
5. Add garam masala and mix well.
Pulao
1. Boil water with garam masala and salt.
2. Add washed and drained rice and simmer for 5 minutes.
3. Drain.
4. In a strong pan melt half the fat.
5. Put in rice and meat in layers.
6. Pour remaining melted fat on top, when the layers are completed.
7. Seal and keep in the oven for 10-15 minutes.
Chef
