BOMBAY BIRYANI

7:04 AM Posted In Edit This 0 Comments »
INGREDIENTS
1 Kg Mutton or chicken, washed / cleaned, cut into pieces
1 Kg Rice basmati, soaked for 15 minutes
4 Potatoes, steam lightly, peel and cut into large pieces
6 Tomatoes, quartered
4 Onions (medium, finely sliced)
1 bunch Mint, finely chopped
6 Green chillies (whole)
1½ tbsp Ginger / garlic paste
1 cup Dried plums , soaked in hot water.
1 tbsp Red chillies , powdered
2 tbsp Coriander, powdered
6 Peppercorns
4 Cloves
6 Cardamoms
1 tsp Black cumin seeds
¼ tsp Yellow food colour
Salt to taste
1 cup Yogurt
1 cup Hot milk
1 cup Ghee/oil

METHOD
Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour.
Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper. To the remaining half in the pan add the meat with yogurt and spices.
Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat.
Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer.
Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the prepared mutton or chicken and cover with a second layer of rice.
Now add food colour in milk,add some kewra or few drops of biryani essence,and put this liquid on the first layer.

Cover with lid and put it on high flme for 3 mins ,now slow the flame and leave it for 15 mins.remove it from flame.Serve hot with raita



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