CHETTINADU MUTTON BIRYANI
|
S.NO
|
INGREDIENTS
|
QTY
|
UNIT
|
|
1
|
Basmati rice
|
500
|
Gms
|
|
2
|
Mutton Cubes
|
500
|
Gms
|
|
3
|
Onion slice
|
200
|
Gms
|
|
4
|
Tomato slice
|
200
|
Gms
|
|
5
|
Coriander leaves
|
1\2
|
Bun
|
|
6
|
Mint
|
1
|
Bun
|
|
7
|
Green chili
|
5
|
Gms
|
|
8
|
Ginger garlic paste
|
1
|
tsp
|
|
9
|
Turmeric powder
|
1\2
|
tsp
|
|
10
|
Chili powder
|
2
|
tsp
|
|
11
|
Coriander powder
|
2
|
tsp
|
|
12
|
Chettinadu Masala
|
1
|
tsp
|
|
13
|
Whole garam masala
|
10
|
tsp
|
|
14
|
Oil
|
100
|
ML
|
|
15
|
Ghee
|
100
|
ML
|
|
16
|
Curd
|
100
|
ML
|
METHOD:
* Grind garlic, onion, and ginger separately.
* Cut onions and tomatoes.
* Clean meat and cut into pieces.
* Soak rice.
* Heat oil in a heavy bottom vessel
* Add cinnamon, cardamom, cloves.
* Add onions, sauté till the onions turn brown in colour.
* Add garlic and a little coriander leaves, fry it.
* Add green chilies, mint leaves, curd, tomatoes, chili
powder, and ground ginger and fry well.
* Add the meat to it and fry well.
* Add 2 glasses of water and cook the meat.
* Add remaining coriander, mint leaves and lime juice, cover
and cook.
* Cook the soaked Basmati rice for 10 minutes.
* Take half of the Mutton gravy in a lagan; add one layer
of Basmati rice. Add rest half amount mutton gravy and Basmati rice in layer by
layer. Sprinkle Coriander leaves, mint leaves, garam masala powder.
* Cover it with the lid and seal it with Aluminum foil.
Cook it slow on the top of hot plate for 15-20 minutes.
* Open the lid, mix gently. Serve hot, garnish it with
fried onion, slited green chili and tomato wedges.
