25 August, 2014
Mutton keema Biryani/Biriyani (MINCED MUTTON CASSAROLE)
1.Basmati Rice (3 cups)
2.Mutton keema(minced lamb) 450 gms
3.eggs (boiled 5)
4.peas (1 cup)
5.Onions (7 to 8 ) finely sliced
6.Ginger garlic paste (freshly ground 1/2 cup)
8.Kashmiri chilli powder(2 tbs)
9.kewra essence(2 tbsp)
10.Green chilies(8 to 10) ground into a paste.
11.Tomatoes 4 to 5 pureed
12.a few strands of saffron soaked in little milk.
1.Nutmeg powder (1/2 tsp)
2.Mace(3 to 4) powdered
3.CLoves(8 to 10)
4.5 to 6 inch
5.Green Cardamon(7 to 8)
6.Black pepper (1 tbsp)
7.Jeera powder (2 tbsp)
Preparation of the meat
1.Fry the sliced onions in oil till crispy brown.
2.Take it out and dry it with a tissue paper.
3.Add two tbsps of oil in the wok and add ginger garlic paste.
4.Add green chilli paste .
5.Add pureed tomatoes and fry till oil starts separating
6.Add the red chilli powder and the ground spices.
8.Fry the masalas for five minutes in low flame till they get integrated well.
9.Add peas and minced mutton .Add salt to taste.
10.cook over low flame for 5 minues and the cook in the pressure cooker.
11.When it gets cooked and the meat gets tender,add boiled egs and mix.
Preparation of rice
1.Soak rice in water for 1/2 hour.
2.Boil water in a vessel
3.Add little salt and add the rice.
4.Cook till the rice just gets cooked good enough to eat(par boiled)
5.Strain the water and keep aside
1.Pre heat the oven to 200 degree celcius
2.In a bowl layer rice and meat with layers of sliced onions in between.
3.Add a layer of coriander and fresh mint leves.
4.Add kewra essence.
5.Soak saffron in warm mik and when it gets yellow colour add it to the top of rice.
6.bake for 10 to 15 minutes at 150 degree celcius.
7.Serve hot with raita