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14 December 2012,21:05 by
D.Sumithra

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KORME KI BIRYANI

Serves :
8

Preparation Time :
40 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat oil in a large heavy bottomed pan, when hot fry the potatoes till pale gold. Remove and set aside.
  • Reheat the oil, fry the onions till golden brown. Remove and set aside and crush when cool.
  • Reserve half a cup of oil and remove the rest. Heat the pan with oil and add caraway seeds, cardamom, and cinnamon and in a few seconds, the ginger and garlic paste.
  • Add in the salt, turmeric with red chilli powder and sprinkle a little water.
  • Add the meat pieces and fry for about 5 - 7 minutes. Add yogurt and keep stirring till it comes to a boil.
  • Then add the ground paste of coconut, melon seeds and nuts. Fry for a minute. Add a little water and cook covered on medium- slow flame for about 20 minutes.
  • Add the fried potatoes and the crushed onions, when the meat is half done, cook till the meat and potatoes are tender.
  • Sprinkle the chopped coriander, mint and green chillies with the saffron milk. Make sure the mutton should have about 1 cup gravy.
  • Boil about 2 litres of water with peppercorn, cloves and cinnamon with 1 tablespoon oil and salt.
  • When the water boils, add rice and cook till the rice is half done. Drain the water from the rice and transfer to a wide dish.
  • Place the par-boiled rice over the cooked meat and gravy. Sprinkle milk and juice of lime over the rice. Dot it with ghee and cream.
  • Cover and cook for 2 minutes on medium-high flame to heat up the dish. Then reduce flame to low and cook until the dish in steaming hot and serve hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 1 kg mutton, cut into medium pieces, washed and drained
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 150 grams sized potatoes, cut in 4 pieces each
  • 150 grams onions, finely sliced
  • ½ teaspoon caraway seeds
  • 4 green cardamoms
  • 1 inch cinnamon stick
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chilli powder
  • 350 ml yogurt, whisked
  • 1 tablespoon cream
  • 1 tablespoon ghee
  • 100 ml milk
  • 150 ml Cooking oil
  • 6 Green chillies, chopped
  • ½ teaspoon saffron, lightly roasted, crushed and dissolved in 2 tablespoon of warm milk
  • 1 teaspoon peppercorns
  • 1 inch cinnamon stick
  • 4 cloves
  • Juice of 2 limes 
  • A few sprigs of fresh green coriander, chopped
  • Few mint leaves 
  • Salt, to taste

Ground to paste 

  • 1 tablespoon musk and watermelon seeds 
  • 10 cashew nuts 
  • 1 tablespoon desiccated coconut

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