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13 December 2012,22:57 by
D.Sumithra

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SINDHI MUTTON BIRYANI

Serves :
8

Preparation Time :
50 minutes

Cooking Time :
1 hour

Preparation Method :

  • Mix the coriander, cardamom, pepper, cloves, bay leaves, fennel seeds, onion and salt with the meat.
  • Pressure cook the meat with masala and 5 glasses of water on high flame and then low, for about 10 minutes or until it is almost done.
  • Strain to get about 3 glasses of clear mutton stock. Pick and set aside the mutton pieces.
  • Heat oil in a heavy base pan. Add the sliced onions along with the dry whole red chillies and the fennel seeds. Fry till the onions are golden.
  • Add the ground paste and fry for about 2 - 3 minutes. Add the mutton pieces and the garam masala, and fry for another 5 minutes.
  • Then add the plums and the tomatoes and fry till the tomatoes are soft and the oil separates.
  • Add rice, mutton stock and a little salt. The stock should be 1 inch above the surface of the meat and the rice.
  • Cover and cook on high flame and then on low flame till the rice is done and each grain is still separate. Serve hot.

INGREDIENTS

  • 1 kg mutton, cut into medium pieces, washed and drained
  • 500 grams rice, rinsed, soaked and drained
  • 250 grams onions, finely sliced
  • 6 whole dried red chillies
  • 1 teaspoon fennel seeds
  • 1 teaspoon garam masala powder
  • 10 dried plums, deseeded
  • 150 grams tomatoes, chopped
  • 120 ml Cooking oil
  • Salt, to taste
  • 1 tablespoon coriander seeds
  • 1 black cardamom
  • 1 tablespoon pepper
  • 6 garlic cloves
  • 2 bay leaves
  • 1 teaspoon fennel seeds
  • 1 onion, quartered

Ground

  • A small piece of ginger
  • 6 garlic cloves
  • 9 green chillies
  • 75 grams fresh green coriander, chopped
  • 30 grams fresh mint leaves

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