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CHETTINAD
MUTTON BRIYANI
| Lamb
(Mutton) |
1
lb |
| Basmati
rice |
1
cup |
| Onion |
2
(large) |
| Ginger
paste |
2
tbsp |
| Garlic
paste |
2
tbsp |
| Cinnamon |
1
inch stick |
| Cloves |
3 |
| Fennel
seeds |
1
tsp |
| Cardamom |
4 |
| Tomato |
1
(chopped) |
| Green
chili |
8 |
| Mint
leaves |
1/2
bunch (chopped) |
| Coconut
grated |
1
tbsp |
| Curd |
1
tbsp |
| Turmeric
powder |
1
tsp |
| Coriander
powder |
1
tbsp |
| Chili
powder |
1/2
tbsp |
| Ghee
(melted butter) |
3
tbsp |
| Salt |
|
- Soak
The Basmati Rice in water for half an hourbefore cooking.
- Wash
and clean the mutton and cut into medium pieces.
- Grind
ginger, garlic, green chili, coconut, coriander powder, chili
powder into smooth paste with adding 1/2 cup water.
- Heat
the pan and add mutton pieces, ground paste, water and salt.
- Cook
the mutton until it becomes soft.
- Heat
the another pan with ghee, add finely chopped onion, fry until it
becomes golden color, add tomato, mint leaves, salt and curd, fry
until the aroma comes out.
- Now
add washed rice fry for 2 mints. Add the cooked mutton, 1 cup
water and cook until the rice is done.
Recipe by Rajam
Partheeban, London,UK |
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