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14 December 2012,00:56 by
Ponmathi Srilekha.S

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PARSI PASANDA BIRYANI

Serves :
8

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Fry the onions and the potatoes: Heat the oil and fry the onions till golden brown. Remove and set aside. When cool, crush half of the onions. Reserve the remaining half.
  • Fry the potatoes till golden. Remove and set aside.
  • Apply ginger, garlic and the green papaya paste to the meat and allow to stand for about 10 minutes.
  • Beat the marinated meat with a mallet for about 10 minutes.
  • Add the powdered spices, powdered salt, red chilli powder, green chilli paste, tomatoes, hung yogurt, crushed onions, and half of the saffron soaked in lemon juice.
  • Marinate for about 3 hours.
  • Boil about 3 litres of water with salt, cloves, cinnamon and cardamoms. When the water starts boiling add rice and cook for about 5 minutes or until half done.
  • Strain the water and transfer the rice to a flat dish.
  • Prepare the lentils: Boil the lentils in salted water till half done. Strain excess water and transfer the lentils to another pan. Set aside.
  • Take a heavy bottomed pan and put in the oil left over from frying the onions and the potatoes. Add the marinated meat and spread the red lentils over the meat.
  • Arrange the potatoes over the lentils. Spread the rice over the potatoes. Sprinkle the balance fried onions and the green chillies over the rice.
  • Pour the melted ghee and the balance saffron soaked in lemon juice. Also sprinkle half a glass of water.
  • Cover with a tight fitting lid and cook on high flame for about 5 minutes and then on medium flame for another 10 minutes.
  • Simmer to low flame and cook for another 20 - 30 minutes or until the meat and rice are done. Serve garnished with hard-boiled eggs.

INGREDIENTS

  • 750 grams rice, rinsed, soaked and drained  
  • 1 kg boneless mutton from the leg of a goat, cut into medium pieces called pasandas
  • 320 grams onions, finely sliced
  • 300 grams red lentils (masoor dhal)
  • 200 grams hung yogurt
  • 250 grams baby potatoes, peeled
  • 2 tablespoon ginger paste
  • 2 tablespoon garlic paste
  • 4 green cardamoms
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 teaspoon red chilli powder
  • 6 green chillies, ground
  • 2 tablespoon raw green papaya (skin & pulp) paste
  • 1 teaspoon cumin seeds
  • 60 grams tomatoes, chopped fine
  • ½ teaspoon saffron, soaked in juice of 2 limes
  • 4 cloves
  • 1 inch cinnamonstick
  • 4 whole green cardamoms
  • 4 green chillies, slit
  • 2 tablespoon melted ghee
  • 4 hard-boiled eggs, each cut into half
  • 150 ml Cooking oil
  • Salt, to taste

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