MEAT BIRYANI Recipe
This meat biriyani is an authentic guide to making the dish the traditional Indian way. Meat and rice in alternate layers is simmered for an hour so that all the juices and spices blend well to provide that exotic taste and flavor that is unparalleled.
Ingredients
meat(mutton) - 300 grm
basmati /pulao rice-300grm
onion -100grm(fried slices)
mint- a few springs
green cilli- 2-3no
cumin- 1tsp
oil- 1 1/2 tblsp
fat- 1 1/2tblsp
a little saffron in a cup of hot milk.
whole garam masala- 20 grm (green & black cardamom, cinemon, cloves,bay leaf,black pepper,nutmeg)
FOR MARINATION OF MEAT
curds-100grm
raw papaya-1tblsp
ginger, garlic paste-1tblsp
lime juice- 1tsp
garam masala powder- 1/2tsp
kasuri methi-1 tsp
red chilli- 1tsp
turmeric-1/2 tsp
Wheat flour paste for enough to seal pan.
Directions
wash, clean and cut the mutton into small pieces.
par boiled the rice.
make marination of curd,ginger, garlic paste, lime juice, garam masala powder, chilli powder, kasuri methi,
turmeric, 1 tblsp oil, raw papaya and little saffron togheter. and keep aside for 2 hours.
then heat some oil in a biryani pan (handi) and add whole garam masala and saute this marination for 5 minute. remove from heat.
with this marination and par boiled rice put in to layer in Handi, one layer of meat then rice. upto 2-3 layers.
in that every layer add green chilli, coriander leaves, saffron milk, fat and mint leaves.
after fhinishing of every layer then pouring all milk,and fat. then we have to cover pan and seal edges with
wheat flour paste.
either place in an oven 140'C for one hour.
Or place on simmer gas for 50 minute.
SERVE HOT WITH RAITA.
par boiled the rice.
make marination of curd,ginger, garlic paste, lime juice, garam masala powder, chilli powder, kasuri methi,
turmeric, 1 tblsp oil, raw papaya and little saffron togheter. and keep aside for 2 hours.
then heat some oil in a biryani pan (handi) and add whole garam masala and saute this marination for 5 minute. remove from heat.
with this marination and par boiled rice put in to layer in Handi, one layer of meat then rice. upto 2-3 layers.
in that every layer add green chilli, coriander leaves, saffron milk, fat and mint leaves.
after fhinishing of every layer then pouring all milk,and fat. then we have to cover pan and seal edges with
wheat flour paste.
either place in an oven 140'C for one hour.
Or place on simmer gas for 50 minute.
SERVE HOT WITH RAITA.
Comments
Comments: 3 |
Add a Comment
shantihhh says :
I think the raw (green) papaya can be a souring agent) as there is just a touch of lime and no tamerand. The green papaya is more subtle and looking nice in white colour..
Posted on: 29 August 2007 - 12:28pm
priteesagarrane says :
Raw papaya...any specific reason for that?
Posted on: 29 August 2007 - 11:14am
