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Chettinad Mutton Biryani


SERVES 2,
470 CAL PER SERVING

 
       Ingredients How to?
    • 1 kilo Pulav Rice (Basmati)
    • 1 kilo Meat (mutton)
    • 4 Onions
    • 3 Garlic (full ones)
    • 2 inch (50 gms) Ginger (piece)
    • 4 Tomatoes
    • 1 cup Curd
    • 4 Green Chillies
    • 1 Inch Cinnamon (piece)
    • 4 Cloves
    • 4 Cardamoms
    • 3 tbsp Chili powder
    • 1 bunch Coriander Leaves
    • 1 bunch Mint Leaves (Pudina)
    • 1 tsp Kesari Powder (Orange Kesari/ saffron)
    • 1/2 Cup Oil or Ghee
    • 3 tbsp Lime Juice
    • Salt to taste
 • Grind garlic, onion, and ginger separately.
• Cut onions and tomatoes.
• Clean meat and cut into pieces.
• Soak rice.
• Heat oil in a heavy bottom vessel
• Add cinnamon, cardamom, cloves.
• Add onions, sauté till the onions turn brown in colour.
• Add garlic and a little coriander leaves, fry it.
• Add green chillies, mint leaves, curd, tomatoes, chilly powder, and ground ginger and fry well.
• Add the meat to it and fry well.
• Add 2 glasses of water and cook the meat.
• Add remaining coriander, mint leaves and lime juice, cover and cook.
• Cook the soaked Basmati rice for 10 minutes.
• Take a vessel, put one layer of meat, then one layer of cooked rice.
• Repeat till all the rice is layered with the meat gravy.
• Mix saffron in a little milk, and Kesari powder and pour on the rice evenly.
• Cover put on low fire and put burning charcoal on top.

Suggestions: Serve it hot
 

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