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14 December 2012,22:09 by
V.Chitralekha

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ANANAS KI BIRYANI

Serves :
6

Preparation Time :
1 hour

Cooking Time :
45 minutes

Preparation Method :

  • Marinate The Mutton: Mix the mutton well with ginger, garlic paste, mint, coriander leaves, green chillies, yogurt and pineapple pieces and allow it to stand for about 45 minutes.
  • Take a large heavy bottomed pan and heat the oil. Fry the onions till it turn golden. Set it aside, crush when it cools down.
  • Reheat the pan and add the mutton with the marinade, stirring continuously till the liquids come to a boil.
  • Add salt, cover and cook on medium flame for about 20 minutes till the meat is almost done.
  • Add the poppy seeds, crushed onions, and the spices with little water and cover and cook for another 3 - 5 minutes with one glass gravy in it.
  • Boil the water, when it starts to boil, add rice with little salt and half lime juice. Cook for about 6 minutes till the rice is almost done.
  • Take a heavy bottomed pan and smear it with ghee. Place half the rice in it followed by the meat with the gravy.
  • Add the balance rice on top and sprinkle a little water. Cover with a tight fitting lid and cook on dum till the dish is steaming hot and the rice done.
  • Heat ghee and fry the cashew nuts till golden and set them aside.
  • Add the raisins and fry till they swell up. Spread the ghee with the cashew nuts and raisins over the rice. Serve hot.

INGREDIENTS

  • 1 kg mutton, cut into medium pieces
  • 1 bay leaf
  • 2 green cardamoms
  • 1 black cardamom
  • 1 inch cinnamon sticks
  • 4 cloves
  • 1 small piece of nutmeg
  • 2 mace flakes
  • ½ teaspoon caraway seeds
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 50 grams mint leaves
  • 2 onions, sliced
  • 175 ml yogurt, whisked
  • 1 tablespoon green chilli paste
  • 50 grams coriander leaves, chopped
  • 150 grams pineapple, cut into small pieces    
  • 500 grams long grain rice, washed, soaked and drained
  • Juice of half a lime
  • 3 onions, finely sliced
  • 50 grams poppy seeds, ground into a fine paste
  • 15 cashew nuts
  • 12 raisins
  • 2 tablespoon ghee
  • 150 ml Cooking oil
  • Salt, to taste

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