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13 December 2012,22:14 by
D.Sumithra

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MUTTON BIRYANI

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Apply salt, pepper to the washed meat and marinate for about half an hour.
  • Cut the aubergine into round slices. Apply salt and shallow fry in a non-stick pan till golden brown. Set aside.
  • Boil about 2 liters of water. Add rice, a dash of cinnamon powder and salt and cook for about 5 minutes or until it is half done.
  • Drain out the excess water. Transfer the rice to a flattish pan and fork through to separate the grains. Set it aside.
  • Heat the oil in a heavy bottomed pan. Add the onions and fry till golden. Add the crushed garlic and fry for about 1 minute till it turns pale gold.
  • Add the pine nuts, raisins, and turmeric followed by the marinated meat. Cook till the water dries up.
  • Add 5 cups of meat stock and cook for about 20 minutes or until the meat is done. Make sure to have about 1 cup of gravy.
  • Place the fried aubergine slices over the meat and spread the rice over it. Sprinkle about ½ cup meat stock.
  • Cover with a tight fitting lid. Cook on medium-high flame for about 2 minutes and then on low flame for about 10 minutes till the rice is done.
  • Place a large serving platter over the pan and flip the dish so that the rice is down and meat up. Serve hot.

INGREDIENTS

  • 500 grams long grain rice, rinsed, soaked and drained
  • 750 grams boneless mutton, cut into small pieces
  • 350 grams aubergine (the round variety)
  • 50 ml Cooking oil for frying the aubergine
  • A dash of cinnamon powder
  • 1 tablespoon coarsely ground pepper
  • 3 onions, finely sliced
  • 1 pod garlic, crushed
  • 45 grams pine nuts
  • 2 tablespoon raisins
  • ½ teaspoon turmeric powder
  • 1 litre meat stock
  • 50 ml Cooking oil
  • Salt

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