Ingredients
1kg Biriyani rice
¾ - 1 kg Mutton
4-5 Onion vertically sliced
4-5 Tomato cut into small pieces
Ginger garic paste 200gms
Oil 200ml
Red chili powder {1 teaspoon for 1 cup rice or as per taste}
cinnamon {4 small bits powdered}
Clove {12 powdered}
cardamom {10 pieces powdered}.
Curd 1 cup
Two lemons juice
Corriander leaves – a bunch
Mint leaves – a bunch
Salt to taste
Method
1 Kg 8 Person servable
Step1: Heat a cooker and Pour 200ml oil and let it boil
Step2: Put onions sliced vertically until it becomes soft and slightly brown.
Step3: Add garlic paste 200gms with red chili powder, and let it boil along with onion. Add required salt.
Step4: Put ginger pastes along with cinnamon {4 small bits powdered} Clove {12 powdered} cardamom {10 pieces powdered}.
Step5: Put tomato 5 nos cut in small pieces and then add vegetables/mutton and let it boil for 5 to 10 minutes.
Step6: Pour curd 1 cup with two lemons juice.
Step7: Mix well and close the cooker lid with stopper. Wait for a whistle
{Vegetable 1/Mutton 2 to 3 whistle}. Step8: Switch it off.
Step9: Taste the mix to find whether the salt and spice are perfect.
Step10: Start the cooker and add water including the gravy mix. 1kg rice = 1 + ½
glass {this water amount should be in proportionate to the gravy inside the
cooker. i.e. if the gravy is worth ½ cup of water then cut the total water addition to
1 cup}. Please note the cooker should be in slow flame with the cooker lid open.
Step11: Add the washed rice. Note this rice should be washed and kept in water for an hour before it is used now.
Step12: Add coriander and mint leaves.
Step13: Mix well and let it boil with cooker lid open.
Step14: When rice starts boiling and starts to surface, then close the cooker lid. Put the stopper and have the cooker work in minimum flame {low flame possible}. For Mutton 20mins and for Vegetables 15mins. Once it is done, if needed mix the Biriyani so that the rice from the bottom come to the top and keep it in low flame for another 10 mins.
Courtesy Mrs.Lamina Yaser
