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14 December 2012,00:51 by
D.Sumithra

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KHOJA BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
1 hour

Preparation Method :

  • Boil the soaked chillies in 1 tablespoon vinegar and a little water, just enough to cover the chillies. Give just one boil. When cool, grind to a fine paste. Set aside.
  • Add turmeric powder to the meat, mix and marinate for about 10 - 15 minutes.
  • Boil about 3 litres of water. When the water starts to boil, add the rice, and salt. Cook for about 6 minutes or until the rice is half done. Drain the water and set it aside.
  • Take a heavy bottomed pan and heat the ghee-oil mixture. Add cumin seeds, sauté till the colour changes to light brown, add the whole spices.
  • Add the onions and fry till golden brown. Add in the ginger, garlic paste, followed by the tomato puree, salt, turmeric, red chilli powder and coriander powder and cook for about 2 minutes.
  • Add the meat and fry for about 5 minutes. Add 1 tablespoon chilli paste, mix and fry for about a minute.
  • Add a little water and cook, covered till tender. Add yogurt, mix well and cook for another 2 minutes. When done, make sure to have about 1 cup of gravy.
  • Grease a heavy bottomed pan. Arrange the meat and rice in 4 layers starting with the meat. Sprinkle ginger juliennes over the first 3 layers and rose water over the final layer of the rice.
  • Sprinkle a little water. Cook on high flame for 3 minutes and then simmer to low flame for about 5 minutes or until the dish is steaming hot and the rice done. Serve hot.

INGREDIENTS

  • 1 kg mutton, from the leg of a small goat, cut into medium sized pieces, washed and drained
  • 750 grams long grain rice, rinsed, soaked and drained
  • 90 grams red chilli paste of whole dried chillies, soaked
  • ½ teaspoon turmeric powder
  • 250 grams onions, finely sliced
  • 1 teaspoon cumin seeds
  • 2 inch cinnamon sticks
  • 4 green cardamoms, cracked open
  • 2 black cardamoms, cracked open
  • 9 cloves
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 100 grams yogurt, whisked
  • 150 grams tomatoes, chopped, pureed and strained
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 2 tablespoon ginger juliennes
  • 1 tablespoon rose water
  • 100 ml ghee-oil, mixed
  • Salt, to taste

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