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Yakni Biryani ( Mildly seasoned mutton biryani )

Posted Nov 25 2008 11:09am


Serves - 4
Time required – 1 hour

You will need

350 g basmati rice , washed and soaked for 30 minutes .
Salt to taste
25 ml lemon juice
8 cloves
6 cardamoms
5 cm cinnamon

For the yakni

400 g mutton , cubed
25 g ghee
5 g whole garammasala
200 g onions, chopped fine
25 g ginger – garlic paste
200 ml curd
10 g ginger, julienned
2g white pepper powder
Salt to taste
2 g cardamom – mace powder

For the garnishing

20 g browned onions
5 g mint leaves, chopped fine

Method

To prepare Yakni

Heat ghee in a handi and seasoned with the whole garammasala. Add the chopped onion and fry till golden brown . Add the mutton and ginger- garlic paste and sauté for five minutes. Add curd and fry for five minutes. Add the remaining ingredients and fry for two minutes. Add enough water and cook till the lamb is soft.

Bring enough water to a boil with salt, lemon juice, cloves, cardamom and cinnamon. Add rice and cook till three- fourths done. Drain out the water.

To assemble the biryani

Take the handi with yakni and put it on low flame so that it is hot. Sprinkle the garnish and spread the rice on top. Cover with a moist cloth and seal the lid with atta dough.
Put the sealed handi on dum for 15 – 20 minutes ( or in a preheated oven for 10 - 15 minutes ) . Serve hot with cucumber raita.


Nutritive value of each srving - 640.6 Kcal


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