Chettinadu Samayal: Chettinadu Mutton Biriyani-2-Chicken, Samayal, Cooking non-veg, Tiffin, Veg, Sweets, Restaurant, Spicy, Ice cream, Cake, Egg, Pickle
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    Chettinadu Mutton Biriyani-2

    Ingredients:

    Pulav Rice (Basumathi) - 1 kilo
    Meat - 1 kilo
    Onions - 1/4 kilo
    Garlic - 35 gms 3 full ones
    Ginger - 50 gms 2 inch piece 2
    Tomatoes - 1/4 kilo
    Curds - 1/4 Litre (1 Glass)
    Green Chillies - 4
    Cinnamon - 1 Inch piece
    Cloves - 4
    Cardamom - 4
    Chilli powder - 3 Tablespoon
    Salt - To taste
    Coriander Leaves - 1 Bunch
    Mint (Pudhina) Leaves - 1 Bunch
    Kesari Powder (Orange Kesari) - 1 Teaspoon
    Saffron - 1/2 Teaspoon
    il or Ghee - 1/2 Cup
    Lime Juice - Juice of 1 big lim

    Method:

    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, caradmom, cloves.
    Then add cut onions, cook till the onions are well browned.
    Then add ground garlic and onions.
    Add a little coriander leaves, fry for a few minutes.
    Then add ground green chillies, mint leaves and add the curds, tomatoes, chilly powder, ground ginger and fry well.
    Then add the meat and fry well.
    Add 2 glasses of water and cook till meat is cooked well, add remaining coriander and mint leaves and lime juice, cover and cook.Cook the soaked Basumathi rice for 10 minutes.
    Then 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 enenly. Cover put on low fire and put burning charcoal on top.
    Serve after 10 minutes.

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