SINDHI MUTTON BIRYANI - BIRYANI RECIPES - INDIAN COOKING

 


INGREDIENTS

1.5 kg Mutton

1.25 kg Basmati Rice

0.5 kg Potatoes

0.3 kg Oil

0.3 kg Onions

0.1 kg Ginger Garlic Paste

0.5 kg Tomatoes

15 nos. Prunes (aloobukhara)

Salt to taste

20 gm Chilly Powder

Ten nos. Cloves

Eight nos. Green Cardamom

Ten nos. Black Pepper Corns

10 gm Jeera

5 inches of Cinnamon stick

Six pods of Black Cardamom

Five nos. Bay Leaves

250 gm Curd

Six nos. Green Chillies

10 gm Corriander Leaves

5 gm Mint Leaves

Two pinches of orange food color

 

RECIPE:

 

 Basmati rice must be soaked for half an hour. Wash and strain it.

Slice the onions and fry them to a golden brown.

Keep aside about 25% of the fried onions.

To the remaining fried onions, add: ginger garlic paste, chopped tomatoes, and the whole spices(keep aside two bay leaves, two pods of black cardamom, and 3 inches of cinnamon sticks for rice cooking)

Keep frying until the tomatoes become soft and the water has dried up.

Add the meat and curds along with the required quantity of water. Cook till the mutton has become tender and very little water is left.

Cut big chunks of potatoes. Boil them till they are 50% cooked.

Add green chilies, coriander, mint leaves, and the boiled potatoes to the cooked mutton and simmer for 2-3 minutes.

To 4 liters of boiling water, add the bay leaves, cinnamon, and black cardamom. Add the washed and strained rice. Continue boiling till the rice is half cooked. Strain the rice.

Cover the cooked mutton with the half-cooked rice. Sprinkle the fried onions and the food color over the rice layer.

Close the vessel with a tight lid. Place some weight on the lid. Cook on low flame till the rice is cooked.

 

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Mix and serve.

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