Serves – 4 Time required : 25 minutes plus soaking time
Ingredients
8 tsp cooking oil
½ kg tender mutton, cubed
2 cups basmati rice, washed and soaked for 30 minutes
2 ( 100g ) onions , chopped fine
1 ( 100g) tomato , chopped fine
4 green chillies
4 red chillies
2 cm piece ginger, ground to a paste
8 flakes of garlic, ground to a paste
15g khadamasala ( cinnamon, cardamom and cloves )
20 g ( 10 ml ) curd
20 g cashew nut paste
½ tsp ( 2 g )turmeric powder
½ g ( 2g ) cumin seeds
½ bunch coriander leaves
Salt to taste
Method
Heat 4 tsp cooking oil in a pan and fry the onions till brown. Add tomatoes and fry for five minutes.
Grind the green chillies, red chillies, ginger, garlic, khadamasala, curd, cashew nuts, turmeric powder and coriander leaves to a fine paste. Add to the pan and saute for five minutes. Add the mutton and fry well. Cover and cook till the meat is done and very little gravy remains.
Heat remaining oil of 4 teaspoon in another vessel and seasoned with cumin seeds. Add the rice and fry for five minutes. Add 4 cups of water and salt to taste and cook the rice till half done. Remove the pan from heat. ( or add enough water to the rice and cook till half done. Drain out the remaining water )
In another vessel, arrange layers of rice, mutton and thick gravy. Cover and cook for another 15 minutes / till done. Serve with salad.
A rich Mutton Biryani from Hyderabad
Serves – 4
Time required : 25 minutes plus soaking time
Ingredients
8 tsp cooking oil
½ kg tender mutton, cubed
2 cups basmati rice, washed and soaked for 30 minutes
2 ( 100g ) onions , chopped fine
1 ( 100g) tomato , chopped fine
4 green chillies
4 red chillies
2 cm piece ginger, ground to a paste
8 flakes of garlic, ground to a paste
15g khadamasala ( cinnamon, cardamom and cloves )
20 g ( 10 ml ) curd
20 g cashew nut paste
½ tsp ( 2 g )turmeric powder
½ g ( 2g ) cumin seeds
½ bunch coriander leaves
Salt to taste
Method
Heat 4 tsp cooking oil in a pan and fry the onions till brown. Add tomatoes and fry for five minutes.
Grind the green chillies, red chillies, ginger, garlic, khadamasala, curd, cashew nuts, turmeric powder and coriander leaves to a fine paste. Add to the pan and saute for five minutes. Add the mutton and fry well. Cover and cook till the meat is done and very little gravy remains.
Heat remaining oil of 4 teaspoon in another vessel and seasoned with cumin seeds. Add the rice and fry for five minutes. Add 4 cups of water and salt to taste and cook the rice till half done. Remove the pan from heat. ( or add enough water to the rice and cook till half done. Drain out the remaining water )
In another vessel, arrange layers of rice, mutton and thick gravy. Cover and cook for another 15 minutes / till done. Serve with salad.
Nutritive value of each serving
Calories : 585 kcal
Proteins ; 31.6 g
Fat : 20.2 g
Minerals : 3.4 g
Fibre : 2 g
Carbohydrate : 68.7 g