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Ingredientes
- 8 x Chiles, serrano (or possibly jalapeno stems removed
- 4 c. Basmati, (or possibly long grain rice)
- 3 lb Mutton, 1.5" cubes
- 2 c. Yogurt
- 1 1/2 x cc Ginger
- 10 lrg Garlic cloves
- 2 x Cinnomon stick, 1"
- 14 x Cloves
- 10 x Cardomon seeds
- 10 sm Onions, sliced
- 1 1/2 c. Ghee
- 6 c. Water, boiling
- 1 tsp Turmeric
- 3 tsp Salt
Direcciones
- Wash and soak the rice in water for 1/2 hour. Drain off the water and tie the rice into a cloth. Add in the meat to a mix of the yogurt and 2 tsp salt and set aside. Saute/fry the chiles in 1 TBS ghee. Mix the chiles, ginger, garlic, and half the cinnamon, cloves and cardamom together and grind into a fine paste. Rub the grnd spices into the meat. Heat half the remaining ghee and add in the meat and spice/yogurt mix and half the onions and cook over a low fire till the meat is tender. Heat the remaining ghee and add in the remaining cinnamon, cloves and cardamom. After they have cooked for a few min add in the rest of the onions and fry till they are golden.
- Add in the rice and fry it till it is slightly brown. At this point, add in the 6 c. boiling water, and then the turmeric and remaining salt. Let the rice mix cook till the water is almost level with the grains (the rice should be half done by then) and then add in the meat and its gravy. Don't mix them, but, after placing a tight lid on the pot, let the biriyani simmer for 15-20 min. After this, mix well and serve.
- Serves 8. This isalmost a complete meal by itself, although pickles, chutneys and vegetables dishes would probably be served with it. Heat scale: Warm. ANDHRA MUTTON BIRIYANI
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