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14 December 2012,01:04 by
D.Sumithra

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MUMBAI TAWA BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in a heavy bottomed pan. Add the whole spices and chopped onions. When the onions turn brown, add the ginger and garlic paste, and sauté for 1 - 2 minutes.
  • Add in the tomatoes. When they turn soft and cooked, add salt, red chilli, coriander and cumin powder with meat.
  • Mix and cook, stirring occasionally till the oil starts to surface. Add a little water, cover and cook for about 20 - 30 minutes or until the meat is almost done.
  • Add the potatoes and cook for another 10 minutes till the potatoes and the meat are done, make sure to have about 1 cup of gravy.
  • Boil 4 liters of water. Add salt, turmeric and the juice of half a lime. When the water starts boiling, add the rice and cook for about 10 minutes or until it is done. Drain the water.
  • Place the meat in the middle of a gridle, simmering on slow flame. Place the cooked rice around the meat.
  • Take small portions of meat and rice, mix and serve hot with by sliced onions and lemon wedges.

INGREDIENTS

  • 1 kg rice, rinsed, soaked and drained
  • 1 kg mutton, cut into medium sized pieces, washed and drained
  • 250 grams onions, chopped
  • 2 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 150 grams tomatoes, chopped
  • 2 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 200 grams potatoes, cut into chunky pieces
  • ½ teaspoon turmeric powder
  • Juice of half a lime
  • 150 ml Cooking oil
  • Salt, to taste

Spices

  • 2 bay leaves
  • 6 cardamoms
  • 6 cloves
  • 2 inch cinnamon sticks

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