Tuesday, May 22, 2007
1 kilogram of Mutton
1 kilogram Basmati Rice (long grain)
1 cup Plain Yogurt
1 tbsp. Red Chilli Powder
2 tbsp. Coriander Powder
½ tbsp. Garlic Paste
½ tbsp. Ginger Paste
1 tbsp. Mixed Spices/biryani masala
Salt (to taste)
A bunch of Fresh Mint Leaves (chopped)
6 Green Chillies
Lemon Juice (of 4 lemons)
1 Bay Leaf
4 medium Onions (chopped)
¼ tsp. Yellow Food Color (soaked in ½ cup milk)
1 ½ cup any Cooking Oil
Heat oil in a pan, fry onions until golden brown. Remove half of the onions and place on absorbent paper. Add meat, all of the spices, and the plain yogurt to the rest of the onion. Cook until water evaporates and meat is tender.
Add tomatoes and green chillies. Cook on high heat for 5 minutes; stirring continuously. When done set aside.
In a large pot add 12 cups water with salt, 3 green chillies, whole spices, and mint leaves. When water boils, add rice, parboil and strain.
Put layers of rice and meat one by one with a last layer of rice on top. Add food color. cook on lower heat for 15 to 20 minutes.