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14 December 2012,21:01 by
Ponmathi Srilekha.S

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SEVIYON KI BIRYANI

Serves :
8

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Place the mince in the pan with salt, turmeric and a little water for about 6 minutes. Set aside.
  • Take a heavy bottomed pan. Heat the ghee and fry the vermicelli till pale brown. Remove and set aside.
  • Heat the oil a clean fry pan, when hot add in the curry leaves with cardamoms, cinnamon and cloves.
  • Add the onions and fry till golden brown, then add in the ginger and garlic paste followed by the green chilli paste.
  • Add the red chilli powder and ground cashew nuts and fry for a minute. Then add yogurt and fry for 2 minutes.
  • Add the keema and fry for 5 minutes. Then stir in the coconut milk and bring to a boil.
  • Add vermicelli to the keema and mix gently. Cover and cook on dum for 10 minutes or until ready.
  • Sprinkle the garam masala on top. Squeeze the juice of lime and sprinkle the chopped coriander.
  • Cover and simmer for about a minute. When done make sure that each strand of vermicelli should stand out separately. Serve hot.

INGREDIENTS

  • 275 grams vermicelli
  • 250 grams minced mutton (keema)
  • 340 ml fresh coconut milk
  • 150 grams onions, finely sliced
  • 1 tablespoon ghee
  • 50 ml Cooking oil
  • ½ teaspoon turmeric
  • 2 inch cinnamon sticks
  • 4 cardamoms 
  • 4 cloves
  • 2 teaspoon ginger paste
  • 2 teaspoon garlic paste
  • 8 green chillies, ground 
  • 1 teaspoon red chilli powder
  • 50 grams cashew nuts, ground
  • 75 grams yogurt, whisked
  • 1 teaspoon garam masala 
  • Juice of 1 lime 
  • Few sprigs of curry leaves
  • A few sprigs of fresh green coriander, chopped
  • Salt, to taste

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