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13 December 2012,21:51 by
D.Sumithra

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MATKA PEER BIRYANI

Serves :
8

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Heat the oil in a large heavy bottomed pan. When hot add the garlic paste. Once it turns golden brown.
  • Add the meat with cardamoms, cloves, cinnamon, peppercorns, bayleaves, red chillies and chilli powder, fry for about 5 minutes.
  • Then add in 100 grams of whisked yogurt. Mix and stir continuously till the contents come to a boil and then cook for another 2 minutes.
  • Add salt and continue cooking on medium slow flame for about 5 minutes or until the spices blend.
  • Add 3 cups of water and cook covered till the meat is almost tender. Mix the food colour with the remaining whisked yogurt and add to the meat.
  • Mix and cook for further 2 minutes or until done. The meat should have about 1 cup gravy left.
  • Heat about 3 litres of water, adjust seasoning with salt. When the water starts boiling, add the soaked rice and cook until it is three fourths done. Drain the water from the rice.
  • Spread the rice over the meat and cook tightly covered, for 2 minutes on high flame and then simmer to low flame for about 10 minutes or until the meat and rice are fully done.
  • Make sure that each grain is separate and doesn't get soggy. Pour the ghee over the rice.
  • Take the biryani from the sides in large chunks without mixing the meat and the rice. Serve hot.

INGREDIENTS

  • 1 kg golden sela rice (Basmati rice), soaked 
  • 1 kg a mix of medium sized mutton pieces, washed and drained
  • 150 grams yogurt, whisked 
  • A pinch of yellow edible food colour 
  • 50 grams ghee 
  • 75 ml Cooking oil
  • 1 tablespoon garlic paste 
  • 1 tablespoon ginger paste
  • 2 inch cinnamon sticks
  • 1 teaspoon chilli powder 
  • ¾ teaspoon peppercorns 
  • 2 black cardamoms 
  • 4 bay leaves
  • 9 green cardamoms 
  • 9 cloves 
  • 6 dry whole red chillies 
  • Salt, to taste

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