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13 December 2012,22:08 by
Ponmathi Srilekha.S

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PASANDE KI BIRYANI

Serves :
8

Preparation Time :
45 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix the meat with papaya, ginger paste, ground onion and salt and rub them well into the meat. Marinate for 2 hours.
  • Mix the powdered spices with yogurt, add it to the meat and mix well. Take a heavy bottomed pan and spread the meat on it.
  • Heat the ghee-oil mix and add cloves to it. When the cloves turn dark brown, pour it over the meat evenly.
  • Spread the rice over the meat. Do not mix the rice with the meat. Add water to come 1 inch over the surface of the rice.
  • Add a little salt, saffron and 1 tablespoon of ghee. Cook on high flame for 2 minutes or until the contents to come to a boil.
  • Then reduce heat, cover, seal the pan with dough and cook on dum for about 20 - 30 minutes or until the meat and rice are done with each grain of rice separate. Serve hot.

INGREDIENTS

  • 1 kg boneless mutton, pasandas, washed and drained
  • 500 grams long grain rice, rinsed, soaked in salty water and drained
  • 2 tablespoon raw green papaya pulp
  • 2 tablespoon ginger paste
  • 1 large onion, ground
  • 150 grams yogurt, whisked
  • 10-12 cloves
  • ½ teaspoon saffron
  • 2 tablespoon ghee
  • 100 ml ghee-oil, mixed
  • Salt, to taste

Finely powdered

  • ½ teaspoon nutmeg
  • 2 tablespoon coriander seeds
  • Seeds of 2 black cardamoms
  • 2 inch cinnamon stick
  • 1 tablespoon peppercorns
  • 1 tablespoon caraway seeds

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