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Add a photoBiryanis are the greatest export sensation of nawabi cuisine.From the delicate pulaos typical of northern India, to the richer, spicier preparations of the Deccan, there are a hundred ways to say it with rice – each one as distinctive as your own signature.
Ingredientes
- 500 gms Basmati rice washed and drained
- 1 kg mutton cut into 2â pieces
- 1 tbsp ginger-garlic paste
- 5 big onions, sliced fine and fried till crisp (Birista)
- 2 tbsp red chilli powder
- 1 tsp turmeric
- 2â piece raw papaya made into paste
- 1 ½ cups beaten curd
- 2 pinches saffron, dissolved in warm milk
- Powder the following masala:
- 4 pieces cinnamon
- 2 black cardamom
- 6 green cardamom
- 6 cloves
- 2 Bay Leaf
- 1 tsp pepper
- Whole masala for the rice:
- 1 Black cardamom
- 2 pieces cinnamon
- 2 green cardamom
- 3 cloves
- 5 tbsp ghee or refined oil
- A handful of chopped mint leaves and green coriander leaves
- Salt to taste
Direcciones
- To the mutton add the beaten curd, ginger-garlic paste, raw papaya paste, chilli powder, turmeric, powdered masala, salt and half of the crushed fried onions. Allow the mutton to marinate for 3 hours.
- Heat water (2 ½ times more than the rice).
- As soon as it boils, add the whole masala, rice and salt to taste.
- Cook the rice till ¾ done and then drain in a colander.
- Remove the whole masala. Melt the ghee and set aside.
- Take a heavy bottomed vessel and add the marinated mutton and ½ of the melted ghee. Cover with chopped mint and coriander, fried onion and slit green chillies and juice of half a lemon. Spread the rice over this.
- Sprinkle the remaining ghee, saffron milk and lemon juice.
- Cover and seal the vessel with wheat flour paste. Place over high heat for 20 to 25 minutes.
- Lower heat and cook for another 45 minutes. Allow to dum. Serve hot.
