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A delicious prepration of mutton and rice ,popular across all over India.
Would love to try this.
Heat a pressure cooker,add100 ml ghee.
Slice 2onions and fry till light brown
Add mutton ,2bay leaves,ginger garlic paste,coriander powder,red chilly powder,2green cardemom,1large cardemom,5cloves,cinnamon sticks and 1table spoon salt.
Mix well ,cook till water dries.
Add one cup of water and pressure cook for 5 minutes on medium flame. Let pressure released, add garam masala and dry water if any.
Boil 2 litre water in a pan . Add 2 bay leaves,cumin seeds and 1table spoon salt.
Add pre-soaked (2hours) basmati rice to boiling water and cook till 80% done. Sieve and keep aside.
Take a heavy bottomed vessel,heat and add remaining ghee.
Slice thinly 2onions and fry till golden brown.takeout and keep aside.
Add black cumin seedsto the remaining ghee,2bay leaves and remaining whole garam masala
Put one third part of rice in the pan,then put half mutton over it. Again put one third rice over mutton and few mint leaves.
Now put remaining half mutton over rice,and few mint leaves. Lastly cover mutton by remaining rice.
Pre soak saffron strands in milk,add kewra water. Pour over biryani.
Garnish with mint leaves and fried onion.
Seal the vessel by apaste of wheat flour or a sheet of alluminium foil.
Put some weight over the lid of vessel.
Put a taea on stove,put biryani vessel over it,lower the flame to lowest and cook on dum for 10_12 minutes.
Serve with raita.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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