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14 December 2012,00:53 by
J.Sujatha

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BOHRI BIRYANI

Serves :
8

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Mix the meat with turmeric, chilli powder, cardamom powder, mint leaves, coriander, green chillies, ginger - garlic and yogurt and leave to marinate for about 3 hours.
  • Boil 3 litres of water. Add bay leaves, cinnamon, mace flakes, ghee, salt and juice of half a lime. Drain and add rice to the boiling water.
  • When the rice is half done, drain the water and transfer to flat dish.
  • Take a heavy bottomed pan, large enough to take meat and rice. Heat the ghee-oil mixture.
  • Add the meat and salt and mix. Spread the rice over the meat. Also sprinkle kewra water.
  • Cover and cook first for about 8 - 10 minutes on high flame and then on dum for about 15 minutes or until the meat and rice are done.
  • Keep the biryani covered for about 10 minutes. Serve hot with onions, green chillies and yogurt relish.

INGREDIENTS

  • 1 kg mutton from the leg of a small goat, cut into medium pieces, washed and drained
  • 750 grams long grain rice, rinsed, soaked and drained
  • 1 tablespoon screwpine water
  • 1 tablespoon ghee
  • 90 ml ghee-oil, mixed
  • 3 bay leaves
  • 1 inch cinnamon stick
  • 2 mace flakes
  • Juice of half a lime
  • Salt, to taste

Marinate Mutton

  • 300 grams yogurt, whisked
  • 45 grams ginger juliennes
  • 1 tablespoon garlic, chopped
  • 6 green chillies, slit
  • 2 tablespoon coriander, chopped
  • 2 tablespoon mint leaves
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon cardamom powder

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