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13 December 2012,22:04 by
D.Sumithra

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SOOLA BIRYANI

Serves :
8

Preparation Time :
1 hour 30 minutes

Cooking Time :
1 hour

Preparation Method :

  • Heat oil. Fry the onions till golden. Remove and crush when cool. Mix in the chilli, garlic and papaya paste with salt and the crushed onions with the pasandas. Marinate at least for an hour.
  • Pass a skewer through the centre of each piece of pasanda and secure it tightly.
  • Barbeque, rotating it in between to cook the pasandas are evenly.
  • Barbeque for about 10-15 minutes till they turn tender and brown. Remove the pasandas from the skewers and reserve.
  • Heat the meat stock in a heavy bottomed pan. When it starts to boil add the rice, ghee and salt.
  • The level of the stock should be 1 inch above the surface of rice. Cook on medium-high flame for about 2 minutes and then simmer to low flame for about 5 minutes.
  • Covered till the rice is about half done and has absorbed all the liquid.
  • Smear a heavy bottomed pan with a little oil. Spread half of the rice on it and place the pasanda over the rice. Cover it with the balance rice.
  • Heat ghee and add the cloves. When they turn brown, sprinkle the ghee and cloves over the rice. Sprinkle the milk mixed with rose water.
  • Cover with a tight fitting lid, cook on high flame for about 2 minutes to heat the dish and then on dum for about 15 minutes or until the rice is done. Serve hot.

INGREDIENTS

  • 750 grams boneless mutton, pasandas of 2 inch x 2½ inch size and ¼ inch thickness
  • 500 grams, long grain rice
  • 750 ml  mutton stock
  • 2 tablespoon ghee
  • 90 ml milk
  • 75 grams onions, finely sliced
  • 3 tablespoon rose water
  • 45 grams ghee
  • 6 cloves
  • Cooking oil for frying
  • Salt, to taste
  • 2 teaspoon garlic paste
  • 1 teaspoon red chilli powder
  • 1 tablespoon raw green papaya paste

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