Kofta Biryani & Hyderabadi Kachche Gosht Ki Biryani
Posted Aug 04 2009 5:48pm
These recipes that promise you to take pride of place on the dining table !!!
Serves : 4
500 g mutton, cubed 5 green chillies 4 fresh red chillies 25 g ginger 3 cloves garlic 1 bunch coriander leaves Salt to taste
Mix together all the ingredients , except salt and pass it through a mincer three times. Now sprinkle salt over and mix it well. Refrigerate for an hour and then make small lime - sized balls.
75 ml ghee / oil 3 cinnamon sticks , 2.5 cm each 6 cloves 1 bay leaf 2 onions , sliced 20 g ginger - garlic paste 4 tablespoon yogurt 1 1/2 teaspoonchillipowder ( or as desired ) 1/2 turmeric powder 1 teaspoongarammasalapowder
200 ml water 1/2 bunch coriander leaves , chopped 1 bunch mint leaves , chopped 500 g basmati rice , soaked for 30 minutes and parboiled in salted water Saffron , a pinch , soaked in warm milk till dissolved 20 g salt
In a thick - bottomed pan , heat oil /ghee and add cinnamon , cloves , bay leaf and onions. Saute till onion is golden brown. Now add the kofta balls and cook for few minutes , stirring gently to ensure that the koftas do not break.
Add yogurt and powdered spices. Stir it well and add water. Bring it to a boil . Add half of the mint and coriander leaves and stir. Now add rice and top it with saffron , cover the vessel tightly and cook on low heat till the rice is done.
Take it off the heat and leave it aside for 5 minutes before serving. Garnish with remaining coriander and mint leaves. Serve with raita.
Serves : 4
200 g onion , golden fried , plus for garnishing Saffron , a pinch 50 g mint leaves 500 gbasmatirice , soaked for 30 minutes
For marinade :
25 g green chillies , slit lengthwise 2 g bay leaves 75 g coriander leaves, chopped 50 g ginger - garlic paste 50 g red chilli powder 25 g turmeric powde 5 g each , nutmeg and garammasala powders and whole garammasala ( 4 cloves, 3 cinnamon sticks, 4 green cardamoms ) 100 g yogurt Juice of 1 lemon 100 g raw papaya paste
20 g black cumin 15 g mace or green cardamom powder 1kg spring mutton with bone , cut into pieces 200 g ghee Salt to taste
Marinate mutton in the marinade for 24 hours in the refrigerator. Transfer it to a large saucepan and let it cook till half done. Layer rice on top of the half cooked mutton , adjust salt and seal tightly with dough and cook on dum for 30 minutes.
Garnish with fried onion , mint leaves and saffron. Serve with date chutney / radish raita.
Recipe credit - Friday Photo credit - ITC Welcome group